About this course
Do you have dreams of becoming a pastry chef? This comprehensive course dives into classical French pastry techniques to help you embark on a career making delicious cakes and pastries.
Covering basic and advanced patisserie skills, you will master products such as:
- gateaux
- marzipan
- sugar and chocolate sculpting
- doughs and fillings
- bread
- French pastries
- ice cream
- sorbet.
This course includes a mix of theory and hands-on practical learning. On completion of this training you could work as a:
- pastry chef
- executive chef
- restaurant manager
- patisserie owner
- food and drinks manager
- catering manager
- cake designer.
In addition to theory and practical exams, you will also be assessed on simulated training exercises.
Note that the availability of electives may vary depending on your selected training provider.
This qualification is recognised nationally under the Australian Qualifications Framework (AQF).
Licensing and regulatory information
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. Contact your preferred course provider for more information.
Course providers
This course is offered by the following providers. Click on the links to the provider websites for the latest information on course details, fees and how to apply.
