Certificate III in Patisserie (13)

Holmes Institute Pty Ltd

This qualification is part of the Tourism, Travel and Hospitality Training Package. It reflects the role of pastry chefs who use a wide range of patisserie skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

Entry Requirements:

No minimum education

Structure:

22 units: 18 core; 4 elective

Subjects you can Study:

Core: Participate in environmentally sustainable work practices; Work effectively with others; Provide first aid; Produce dishes using basic methods of cookery; Use cookery skills effectively; Clean kitchen premises and equipment; Produce pastries; Produce yeast based bakery products; Use hygienic practices for food safety; Maintain the quality of perishable items; plus more and electives.

Study Pathways:

Certificate IV in Patisserie

Further information:

This qualification is suitable for an Australian Apprenticeship pathway.

Accepts International Students:

Yes

Provider CRICOS: 02639M (VIC); 02727M (QLD); 02767C (NSW)

Related Careers:

Pastrycook,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Sydney No info No Full time 1 year
Brisbane No info No Full time 1 year
Melbourne No info No Full time 1 year
Established in 1963, Holmes Institute is a private business college and Registered Training Organisation. The Institute offers accredited courses in accounting, administration, hospitality, information technology and management. The Institute offers an employment service, Holmes Recruit, to students. FEE-HELP is available for eligible higher education students (Australian citizens).

Provider CRICOS: 02639M (VIC); 02727M (QLD); 02767C (NSW)

Is the information on this page correct? Request update

Request Information
Enquire about this course

Related courses
NSW
VIC
QLD
TAS
WA
NT
SA
ACT