The Certificate III in Patisserie qualification 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.
The qualification is delivered on-the-job and is offered as an Apprenticeship, ASBA or Recognition of Prior Learning (RPL) pathway and will lead to a trade qualification on successful completion.
If you choose to study with Access Recognised Training (ACCESS), you and you’re employer will be undertaking one of the most up-to-date, industry relevant work-based training programs available. Together, we will work towards empowering you with the knowledge, practical skills and experience that is necessary to be successful in the challenging world of hospitality and patisserie.
This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.