This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
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, caf s and coffee shops.
Possible job titles include:
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
22 units required for this qualification. Individual institutions may offer different units.
Nationally recognised - meets Australian Qualifications Framework standards.