Description

This qualification reflects the processes and standards required of the pastry kitchen worker who has supervisory or team leading roles in the kitchen. They work within a team environment independently or with limited guidance from others and are required to apply skills and knowledge to complete products and oversee tasks.

The qualification covers essential skills and knowledge in the preparation of specialist products in the pastry and bakery kitchen(s). The qualification provides a pathway to work in different kitchen environments where pastry and bakery products are prepared and served, including but not limited to patisseries, restaurants, hotels, catering operations, resorts, coffee shops, etc.

Career Opportunities

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include but are not limited to:

• Commis
• Assistant Baker/Pâtissier

Eligibility/Admission Requirements

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 examination with English; or,

iii. Passed Certificate in Patisserie Level 2 or equivalent from a provider registered on a National Qualification Framework; or,

iv. Meet the University mature student admission criteria.

Length of Programme
Full Time: 1 year

Course Information
This programme has a total of nine (9) courses.