Our award-winning college offers fifteen certified courses delivered by industry professionals
Looking to learn sound knowledge and techniques to become a pastry chef and build your baking career? Take Certificate III in Patisserie to learn to prepare, cook and present different cakes, gateaux, pastries, yeast goods and desserts.
Duration: 52 weeks (two semesters)
Semester 1: On-campus tuition semester
21 weeks
On-campus classes: 21 hours per week
Paid work rights: up to 40 hours per fortnight (14 days)
Semester 2: Industry placement semester
20 weeks
No on-campus classes during Industry Placement
Paid work rights: up to 45 hours per week
Holidays
11 weeks
Paid work rights: unlimited
Interested? View the course guide, apply, or request more information on the Contact Us page.
This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.