The Certificate III in Patisserie provides foundational knowledge and skills in the expert preparation of patisserie items served in restaurants, cafés and tearooms. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.
WHO IS THE PROGRAMME FOR?
This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.
WHAT QUALIFICATION WILL I GAIN?
Successful graduates will gain SIT31016 Certificate III in Pâtisserie.
Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.
You can apply for course credit, a process that recognizes prior study, skills and knowledge. Graduates from recognized institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.
POTENTIAL CAREER PATHS
Pastry Chef, Executive Chef, Restaurant Manager, Patisserie owner, Food and Beverage Manager, Catering Manager, Cake designer.
13 January 2020, 6 July 2020
5010, ADELAIDE, Australia
13 January 2020, 6 April 2020, 6 July 2020
111 Colchester Street,
4101, BRISBANE, Australia
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
English proficiency: 5.5 IELTS. Reading, Writing, Listening, Speaking 5.0; TOEFL 60+; Reading, Writing, Listening, Speaking 13; PTE 48+; Reading, Writing, Listening, Speaking 38.