Certificate III in Hospitality (Patisserie)

Graduates of this course will gain an excellent foundation in all areas of Hospitality Management as it provides the skills and knowledge for an individual to be competent as a qualified chef or cook who specialises in patisserie and in a supervisory or team leading role in a patisserie or pastry kitchen. It is suitable for an Australian apprenticeship pathway. Individuals with this qualification may have titles including chef patissier or chef de partie and are able to perform roles such as:·         Supervising the pastry kitchen in a large hotel ·         Supervising the pastry kitchen in a catering operation ·         Supervising a small patisserie