Certificate III in Patisserie

The Certificate III in Patisserie covers the role of pastry chefs who use discretion, judgment and patisserie skills. With a broad range of patisserie skills, the individual performs under limited supervision, providing support and operational advice to team members.

You will need to provide a range of evidence to assist your assessor to make a decision about your competence. The types of evidence you may be asked to provide can include:

• ID
• Resume
• Payslips/work contract/ABN if self-employed
• Letter of Employment
• Current employment contracts
• Letters of reference.
• Videos or photos of your work.
• Evidence of overseas qualifications.
• Transcripts or assessments from related previous qualifications.
• Apprenticeship papers.
• Temperature sheets 
• Cleaning schedules 
• Kitchen station task list 
• OHS requirements 
• Policies and procedures
• Food service safety forms 
• Preperation sheets
• Recipes

Once you are qualified, possible roles include:

• Patissier

• You can be certified anywhere in Australia with a nationally recognised qualification
• Have your certification within four weeks of evidence being received
• Gain accreditation from a reputable Registered Training Organisation
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• Get your FREE RPL Quote today!

• FMedge (RTO: 21504)