Course details
The Certificate III in Patisserie provides comprehensive training in all aspects of Patisserie. You will learn how to make a variety of Cakes, with a focus on both Gluten and Dairy free products.
You will be exposed to making a range of pastry products ranging from Croissants, Fruit Tartlets, Danishes, and Éclairs and have the ability to identify cake and pastry faults and know how to troubleshoot them.
You will learn how to make a variety of Bread dough’s from White, Wholemeal and Sweet, working with a variety of commercial Pastry and Bakery equipment.
You will also learn how to produce Gateaux and Petit Fours, utilising various techniques and skills to produce high quality finishes that are of Industry Standard.
What employment opportunities will I have?
This course may provide you with employment opportunities as a Pastry Cook and/or Pastry Chef .
Accreditation
- This course is government accredited and has national recognition
- This course is accredited by the Victorian Registration and Qualifications Authority (VRQA)
What further study options will I have?
You may be eligible to progress into the Certificate IV in Patisserie or the Diploma of Hospitality specialising in Patisserie.
How will I be assessed?
- Oral presentation
- Written assessment
- Practical assessment
Course Location
About Boxhill Insitute
we_they is a leading Victorian vocational and higher education provider known for our collaborative and creative approach to education in Australia and overseas. we_they offers a wide variety of courses to both local and international students, from apprenticeships to degrees, short courses to diplomas, and in a range of delivery modes including full time, part time and off campus.
Our industry partnerships give students access to internationally recognised training and practical experience with current technology and processes. We connect our people with best practice and new environments through developing industry partnerships and national and international activity.
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