Certificate III in Patisserie
Free Skills Assessment
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
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Streamlined RPL Process
Traditionally, RPL is a lengthy process involving significant paperwork, phone-calls, emails and uncertainty about where you are in the process. We figured there was a better way, and built it from the ground-up. Our unique system is streamlined and generally paperless, so you can enjoy getting your RPL.