Evolution Hospitality Institute
Certificate III In Patisserie
Nationally Recognised Vocational Education and Training (VET)This qualification reflects the role of the 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.
Delivery mode
Evolution Hospitality Institute offers this course through the following delivery modes:
Blended
Combine the flexibility of online learning with the support of on campus learning.
- 552 George St, Sydney
Entry requirements
Domestic Students
- There are no mandated entry requirements.
Course fees
- NSW Subsidised Training This training may be subsidised by the NSW Government for eligible individuals. Places are limited.
For more information about this course and payment options please enquire now.
Career opportunities
The Certificate III In Patisserie will prepare you for the following roles.
Pastry Chef
A Pastry Chef prepares food items such as cakes, pastries, biscuits, tarts and buns. You might work for a restaurant or café or for a specialist ba...
Patissier
A Patissier is a chef who specialises in sweet treats such as cakes, tarts, pastries, biscuits and desserts. You might decorate cakes or other item...
Commis Chef
A Commis Chef works in a specialty section of food preparation in a commercial kitchen. You’ll performs a range of tasks to assist other chefs in t...
Assistant Pastry Chef
An Assistant Pastry Chef helps to prepare patisserie items such as pastries, biscuits and tarts. You might create elaborate decorations for cakes a...
Cake Decorator
A Cake Decorator bakes and decorates cakes in a bakery or specialist cake business. You might prepare cakes for special occasions such as weddings...
About Evolution Hospitality Institute
Evolution works with the hospitality industry in Australia to identify skills and gaps in training needs and works to fill these requirements. We believe that students need to be taught by those who have been there before, and to this end all of our trainers are
