Certificate III in Patisserie (Pastry & Baking)
This programme is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE).
This programme covers cake, pastry and bread preparation, service, storage, knowledge and skills required in the commercial food
preparation and service industry. The programme addresses product preparation principles, recipe interpretation and ingredient
sourcing and storage processes. The training also covers industry standards on OHS, food safety, hygiene and sustainable environmental practices. This is a preparatory qualification for individuals who intend to specialise in patisserie and bakery or intend to complement and develop all round professional culinary skills.
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification may include, but not limited to:
• Pastry Commis; and/ or,
• Pastry Demi Chef de Partie – in hotels,
resorts and commercial bakery businesses
Length of Programme
Full Time: 1 year
i. Be in sound health and physique, confirmed in the most current report by a certified medical practitioner, and,
ii. Passed, the Senate recognised year 12/Form 6 or equivalent with English; or,
iii. Passed, Certificate II or equivalent from a provider registered on a national qualification framework;
iv. Meet the University’s mature student admission criteria
This programme has a total of five (5) courses.
|Patisserie Methods & Skills I
|Patisserie Methods & Skills II
|Kitchen Fundamentals – Food Safety, OHS, Equipment & cookery Methods
|1 and 2
|Technology, Menu Planning, Stock Control and First Aid
|1 and 2
|Workplace Attachment – Patisserie
|1 and 2