Certificate III in Patisserie
Certificate III in Patisserie
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of…
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COURSE DESCRIPTION
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.
Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.
The course includes an industry work placement which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery.
If you are an Australian permanent resident, you can study this qualification under Priority Industry Training subsided by the Department of Training and Workforce development. This trade qualification is available through the apprenticeship pathway with 3 years on-the-job experience in a pastry kitchen.
Employment Outcomes:
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafe?s and coffee shops.
Possible job titles include:
Pasty Chef
Patissier
Chef de Cuisine
Units of Competency:
This course consists of 21 units of competence with 15 core units and 6 elective units
Articulation
Upon completion of Certificate III, students can continue to study Certificate IV in Patisserie
REQUIREMENTS
Minimum 18 years of age (for international students only)
Completion of Year 11 or high school or equivalent
Have a passion to work in the kitchen or hospitality industry
Have a minimum English proficiency of IELTS 5.5 or equivalent
This course is not suitable for persons unable to handle sugar or dairy products.
EDUCATIONAL INSTITUTION
Australian Professional Skills Institute (APSI) is a modern education institution located in Perth, Western Australia. APSI offers courses in hospitality, commercial cookery, healthcare and community services, and also offers business management skills training. APSI focuses on the theoretical and practical aspects of training, with work experience in Australian workplaces to provide a balanced delivery of its courses. The college has world-class training facilities in Wellington Fair educational precinct and has experts on its staff. APSI delivers a comprehensive suite of nationally recognised training courses under the Australian Qualifications Framework (AQF). The institute has strong links to business, partnerships with industry and pathway links to Edith Cowan University. APSI’s unique employment pathway programs are designed to give students the skills, knowledge and industry contacts in order to assist them in finding employment.
