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, cafés and coffee shops.
This course is Competitive at selected campuses and further Entrance Requirements may apply.
Study modes and durations differ depending on your local campus. Please check with your local campus for more information.
|School Leaver||Non-School Leaver||AQF|
|OLNA or NAPLAN 9 Band 8||C Grades in Year 10 English and Maths or equivalent||Certificate I or Certificate II|
Possible job titles include: pastry chef patissier No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Certificate IV in Commercial Cookery
Study options and next steps
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