• Do you love all things pastry and sweet?
• Do you have a knack for creating wonderful creations in the kitchen?
• Do you dream of working in or running your own bakery, hotel, or restaurant?

Then patisserie is for you!

The Certificate III in Patisserie provides you with the practical cookery skills and knowledge required to work safely in a commercial patisserie environment.

As well as the practical skills, you will also learn the skills needed to work effectively and safely as part of a team. These critical skills include:

• Communication
• Teamwork
• Conflict resolution
• Hygiene
• Time management

The course is made up of classroom-based education as well as practical training in our on-campus patisserie kitchens. These kitchens are equipped with commercial equipment like mixers, bakery ovens and provers. You will be assessed through written tests, assignments and practical tasks.

This course is a pathway to the Certificate IV in Patisserie.

Units of competency

To achieve the Certificate III in Commercial Patisserie you must complete 17 core units and 5 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).

Career Pathways

Those who obtain their Certificate III qualification are now prepared to enter the industry and work as a qualified cook who specialises in patisserie. The Certificate III is also a pathway to the Certificate IV in Patisserie.

Study, Assessment Methods and Facilities

• This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
• Equipment includes: Fully Equipped Computer Labs, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.