Certificate III in Patisserie

Course Overview This course provides the essential skills and knowledge to launch a career as a professional pastry chef, focusing on the production of a wide range of patisserie products. Students will learn to work independently under limited supervision in a commercial kitchen environment, using established plans and procedures to guide their work. The program combines hands-on practical training with mandatory industry placement to ensure graduates are job-ready. Key Program Highlights Develop a wide range of well-developed patisserie skills and sound kitchen operational knowledge Learn to work with discretion and judgement in a commercial kitchen setting Gain hands-on experience through 360 hours of unpaid vocational placement Complete a minimum of 12 service shifts to master working effectively in a commercial kitchen Receive guidance from the college to secure a pre-approved industry placement