Whether you want to delve into the details of making bread or to become a master of cake decorating, North Metropolitan TAFE’s baking and patisserie programs will set off your career.
You will learn to make a range of breads, pastries and cakes using baking equipment and machinery in fully-equipped, professional facilities. You will also learn to work safely and effectively, and to monitor operational processes in the retail baking sector.
Julia - Patisserie
Course list
Certificate III in Patisserie
A sweet career creating tasty delights
Use your skills to work as a patissier or pastry chef in a patisseries, cafés, restaurants or hotels anywhere.
A sweet career creating tasty delights
When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, café, restaurant or hotel.
You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, yeast goods and chocolates. You will also learn about cleaning and sanitisation, food safety programs, personal and environmental hygiene, and workplace health and safety.
The Certificate III in Patisserie is also delivered as an apprenticeship. Please see the Apprenticeships section for more information.
Certificate IV in Patisserie
Build on the skills gained in the Certificate III in Patisserie or Commercial Cookery
Become a qualified cook specialising in patisserie and take on a leading or supervisory role. In this course you'll cover working fast and effectively in a commercial kitchen team, planning and baking a wide range to deserts and pastries and team management skills.
Fine tune your skills in the kitchen and create sweet masterpieces
This course builds on the skills gained in the Certificate III in Patisserie or Commercial Cookery qualifications and equips you with the skills needed to be a qualified cook specialising in patisserie. On successful completion you'll be ready to work a patissier or pastry chef in a variety of hospitality environments and take on a leading or supervisory role in the kitchen.
You will cover working fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, sponges, tarts, petits fours, pastries, chocolate and sugar show pieces and decoration techniques. You'll also learn about financial management, leading staff and teams, cleaning, food safety programs, hygiene, managing workplace conflict, coaching others and workplace health and safety.
When applying for this course, prior study or experience within the industry will be considered. If you have limited study or experience in this field, you may be directed to a course at a more suitable level for your skills.