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Certificate III in Patisserie

Certificate III in Patisserie 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.

Course Duration: 52 weeks (48 weeks Tuition + 4 weeks break)

Related Occupation: 

  • Pastry Chef
  • Patissier