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.
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a minimum of 6 months (2 terms).
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Students have the option of sourcing their own relevant employment or alternatively can apply for an Internship with the Industry Work Placement (IWP) Department at Evolution.