Certificate III in Patisserie

iTFE's Certificate III in Patisserie will engage you with the theory and practical skills required to work as a pastry chef in Australia's growing hospitality industry. You'll master full-scale production of pastry goods along with traditional and modern techniques used in the baking and preparation of fine pastries.

In addition, iTFE's patisserie courses include classes in computer skills, hygiene, food costings, quality control and communication.

This course is a two day per week program run by our hospitality training department in Melbourne. Each week you'll spend one day in class studying hospitality core units followed by a day of practical training. In total, this course will take 12 - 14 months to complete.

Course Summary

• Duration: 12 - 14 months (dependant on date of course commencement)
• Accreditation: Nationally accredited as SIT31016 Certificate III in Patisserie
• Enrolment Fee: $250.00 - Eligibility Criteria Applies
• Material Fee: $385.00 (GST inc.)

Students are supplied with chefs uniform as part of the course.

Patesserie students can seek employment in a patisserie kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality patisserie establishments, restaurants, catering, in-store bakeries and cake shops.

The Certificate III in Patisserie reflects the role of a cook who specialises in pastries, gateaux, tortes and many other cake varieties.

Upon completion iTFE's Certificate III in Patisserie course each student will have a sound knowledge of:

• Workplace Health and Safety regulations
• Traditional pastry skills
• Advanced modern pastry preparation
• Food hygiene
• Food costings
• Quality control
• Workplace communication

More Information

• Telephone 1300 659 557
• Email careersadvisorsvic.edu.au
• Visit us at Level 6, 250 Collins Street, Melbourne;
• Book online.