The Certificate III in Pâtisserie provides foundational knowledge and skills in the expert preparation of patisserie items served in restaurants, cafés and tearooms. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.

Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie owner, Food & Beverage Manager, Catering Manager, Cake designer.