HOSPITALITY PATISSERIE

Are you passionate about desserts? Want to discover how to combine different flavors and make stunning presentations? Here are the courses in Hospitality Patisserie that you can choose from!

You will be assisted by our team that will explain all options offered by the schools in which to study and guide you in choosing the path best suited to you.

Once you have completed your studies, you’ll get the qualifications and the preparation needed to get your first job as a Master Pastry Chef in Australia.

    REQUIREMENTS

    18 years of age

    IELTS 5.5 or Upper Intermediate

    Academic Transcripts

    STARTING DATES

    January

    April

    July

    October

    CAMPUS

    Melbourne

    Sidney

    Brisbane

    Gold Coast

    Perth

    CAREER

    Pastry Master

    Pastry Chef

    Certificate III in Hospitality Patisserie

    The course Certificate III in Hospitality Patisserie aims to provide training and skills development in the pastry department preparing the student for the role of qualified Pastry chef in Australia.

    By choosing to attend the course, you will study and develop the necessary skills and exposure to the decoration of cakes, you will learn to work in a team, to create new recipes and more!

    Course Length

    The course consists of two semesters, the total duration of 40 weeks. The minimum attendance time is 3 days per week for a total of 20 hours.

    Career opportunities

    After completing the course, you will have the chance to be employed as a Pastry Chef in hotels, restaurants, resorts and catering companies.

    Course Structure

    The Certificate III in Hospitality Patisserie includes the following units.

    BSBSUS201A Participate in environmentally sustainable work practices
    BSBWOR203B Work effectively with others
    HLTAID003 Provide first aid
    SITHCCC101 Use food preparation equipment
    SITHCCC201 Produce dishes using basic methods of cookery
    SITHCCC207 Use cookery skills effectively
    SITHCCC307 Prepare food to meet special dietary requirements
    SITHKOP101 Clean kitchen premises and equipment
    SITHKOP302 Plan and cost basic menus
    SITHPAT301 Produce cakes
    SITHPAT302 Produce gateaux, torten and cakes
    SITHPAT303 Produce pastries
    SITHPAT304 Produce yeast based bakery products
    SITHPAT305 Produce petits fours
    SITHPAT306 Produce desserts
    SITXCOM401 Manage conflict
    SITXFSA101 Use hygienic practices for food safety
    SITXFSA201 Participate in safe food handling practices
    SITXHRM301 Coach others in job skills
    SITXHRM401 Roster staff
    SITXINV202 Maintain the quality of perishable items
    SITXWHS101 Participate in safe work practices

    Certificate IV in Hospitality Patisserie

    The Certificate IV in Hospitality Patisserie is based on the knowledge of the Certificate III related to the same course. By choosing to attend the course, not only you will improve the skills already acquired previously, but you can study to obtain the necessary qualifications to play a leadership role within a team, working in total independence and prepare to work as a pastry chef trained in Australia.

    Course Length

    The course has a total duration of 74 weeks. The minimum participation time is 3 days per week for a total of 20 hours.

    Career opportunities

    After completing the course, you will have the chance to be employed as a Pastry Chef in hotels, restaurants, resorts, bakeries and catering companies.

    Course Structure

    The Certificate IV in Hospitality Patisserie includes the following units.

    BSBDIV501A Manage diversity in the workplace
    BSBSUS301A Implement and monitor environmentally sustainable work practices
    BSBWOR203B Work effectively with others
    HLTAID003 Provide first aid
    SITHCCC101 Use food preparation equipment
    SITHCCC201 Produce dishes using basic methods of cookery
    SITHCCC207 Use cookery skills effectively
    SITHCCC307 Prepare food to meet special dietary requirements
    SITHKOP101 Clean kitchen premises and equipment
    SITHKOP302 Plan and cost basic menus
    SITHKOP403 Coordinate cooking operations
    SITHPAT301 Produce cakes
    SITHPAT302 Produce gateaux, torten and cakes
    SITHPAT303 Produce pastries
    SITHPAT304 Produce yeast based bakery products
    SITHPAT305 Produce petits fours
    SITHPAT306 Produce desserts
    SITHPAT401 Prepare and model marzipan
    SITHPAT402 Produce chocolate confectionery
    SITHPAT403 Model sugar based decorations
    SITHPAT404 Design and produce sweet buffet showpieces
    SITXCOM401 Manage conflict
    SITXFIN402 Manage finances within a budget
    SITXFSA101 Use hygienic practices for food safety
    SITXFSA201 Participate in safe food handling practices
    SITXHRM301 Coach others in job skills
    SITXHRM401 Roster staff
    SITXHRM402 Lead and manage people
    SITXINV202 Maintain the quality of perishable items
    SITXMGT401 Monitor work operations
    SITXWHS101 Participate in safe work practices
    SITXWHS401 Implement and monitor work health and safety practices

    Diploma in Hospitality Patisserie

    The Diploma in Hospitality Patisserie is a qualification that is based on the technical skills of professional gateux and desserts. You will have the opportunity to study and learn new techniques and a knowledge in pastry creations required by the hotel industry. Other units of study include pastries, cakes, bread, and the craftsmanship of chocolate and sugar decorations.

    The course, which includes the Certificate IV in Patisserie, will prepare you to obtain the status of Master Pastry Chef in Australia.

    Course Length

    The course has a total duration of 74 weeks. The minimum participation time is 3 days per week for a total of 20 hours.

    Career opportunities

    After completing the course, you will have the chance to be employed as Master Pastry Chef in hotels, restaurants, resorts, bakeries and catering companies.

    Course Structure

    The Diploma in Hospitality Patisserie includes the following units.

    BSBDIV501A Manage diversity in the workplace
    BSBMGT515A Manage operational plan
    SITHCCC207 Use cookery skills effectively
    SITHCCC307 Prepare food to meet special dietary requirements
    SITHKOP302 Plan and cost basic menus
    SITHKOP403 Coordinate cooking operations
    SITHPAT304 Produce yeast based bakery products
    SITHPAT306 Produce desserts
    SITHPAT403 Model sugar based decorations
    SITHPAT404 Design and produce sweet buffet showpieces
    SITXCCS401 Enhance the customer service experience
    SITXCCS501 Manage quality customer service
    SITXCOM201 Show social and cultural sensitivity
    SITXCOM401 Manage conflict
    SITXFIN402 Manage finances within a budget
    SITXFIN501 Prepare and monitor budgets
    SITXFSA101 Use hygienic practices for food safety
    SITXFSA201 Participate in safe food handling practices
    SITXGLC501 Research and comply with regulatory requirements
    SITXHRM301 Coach others in job skills
    SITXHRM401 Roster staff
    SITXHRM402 Lead and manage people
    SITXHRM501 Recruit, select and induct staff
    SITXINV202 Maintain the quality of perishable items
    SITXINV401 Control Stock
    SITXMGT401 Monitor work operations
    SITXMGT501 Establish and conduct business relationships
    SITXWHS401 Implement and monitor work health and safety practices

    Contact us

    Our advice is always free.

    106/343 Little Collins Street, MELBOURNE

    +61 (03) 9939 7292

    melbourne@australianstudysolutions.com.au

    Sydney

    Level 17, 327 Pitt Street
    Sydney, NSW 2000

    +61 (0) 2 9261 8559

    Sydney@australianstudysolutions.com.au

    Open hours

    Monday 9.30 am - 5.00 pm
    Tuesday 9.30 am - 5.00 pm
    Wednesday 9.30 am - 5.00 pm
    Thursday 9.30 am - 5.00 pm
    Friday 9.30 am - 5.00 pm
    Saturday Closed
    Sunday

    Closed

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