*$750 Material Fee per annum
On-Shore Int Student Pricing: $8,000
Domestic/Citizen Student Pricing: $6,000
(+61) 1300 128 199
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.
In class Mount Gravatt
Blended (Virtual Training and In class)
17 core units
plus 5 elective units
The elective units consist of 2 from the core electives
Of the remaining 3 units
Up to 3 may be from the core electives
You can replace 3 of the core electives with any other 3 subjects (Cert II/ Cert III / Cert IV / Diploma) offered within the school of hospitality