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This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
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, cafes, and coffee shops.
November 2027
Canterbury Business College
Level 6, 29-37,
Bellevue Street,
SURRY HILLS,
New South Wales,
2010, SYDNEY, Australia
April 2027
Canterbury Business College
Level 6, 29-37,
Bellevue Street,
SURRY HILLS,
New South Wales,
2010, SYDNEY, Australia
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