Certificate
This course reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to prepare pastry items and specialised cakes. This qualification also includes producing basic bread and sweet yeast products.
You will gain and apply a broad set of practical skills and knowledge in pastry, cake, dessert and bread production techniques, hygiene, food safety, recipe costing, sustainability and work health and safety practices.
To successfully complete this course, you must undertake mandatory work placement of 12 service periods, this can be completed in the CIT Restaurant or in Industry.
This qualification provides a pathway to work in organisations worldwide such as patisseries, restaurants, hotels, clubs, cafes, and coffee shops.
To achieve the Certificate III in Patisserie you need to complete the 15 CORE units and 6 ELECTIVE units.
If you are entering these courses as an apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP).