The Certificate III in Patisserie offers learners an engaging practical and theoretical experience from seasoned professional trainers. The program has been designed to build and develop strong foundational skills and knowledge in traditional, contemporary and modern patisserie techniques.
These skills, fostered and supported with a professionally sculptured aptitude for the industry, will ensure learners have acquired the key elements to pursue successful opportunities as a pastry cook in bakeries, production kitchens, restaurants, hotels and cafes alike.
Please see current Fee Schedule.
The duration of the course is 1 year (Part Time) for campus based program delivery.