Central Regional TAFE
Certificate III in Patisserie
Nationally Recognised Vocational Education and Training (VET)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.
Delivery mode
Central Regional TAFE offers this course through the following delivery modes:
On campus
Work with instructors and classmates in a supportive and collaborative environment.
- 173 – 175 Fitzgerald Street, Geraldton
Entry requirements
Domestic Students
- There are no mandated entry requirements.
Course fees
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...
Bakery Assistant
A Bakery Assistant performs a range of tasks in the kitchen of a bakery or bakery department. You might ensure ingredients and equipment are ready...
Chef
A Chef organises and prepares food items in a commercial kitchen. You might work in a high end restaurant, a small café or for a catering company....
Demi Chef
A Demi Chef performs a range of tasks in commercial kitchens from preparing food to ordering supplies. You’ll work alongside chefs and other kitche...
Cook
A Cook prepares food for customers and guests at a restaurant, café or catering venue. You might also work in a residential facility such as an age...
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...
Executive Chef
An Executive Chef oversees operations in a commercial kitchen. You might supervise other kitchen staff and ensure food is prepared safely and to a...
Pizza Chef
A Pizza Chef specialises in the production of pizzas and similar items at a restaurant or eatery. You’ll prepare dough, sauces and toppings and coo...
Breakfast Chef
A Breakfast Chef prepares breakfast service in a restaurant, café, hotel or eatery. You’ll prepare ingredients and cook a range of breakfast dishes...
Assistant Baker
An Assistant Baker assists with the preparation of bread and pastry items in a bakery, café or restaurant. You’ll work under the guidance of a qual...
Baker
A Baker prepares food items such as bread and pastries for sale in a bakery, grocery store, café or restaurant. You might specialise in gourmet bak...
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...
Bakery Production Operator
A Bakery Production Operator works as part of a high volume bakery production team. You might be involved in preparing a range of bakery items incl...
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 Central Regional TAFE
Whatever your time in life, wherever you are in your career, whoever you want to be, however you want to get there. At Central Regional TAFE we will help you find your career, find your calling, find your start.
It all starts with short courses that give you a stepping stone, with qualifications that open doors right where you need them, with pathways towards degree courses and beyond. It all starts with teachers who know their field—and know how to share it well. It all starts with training programs developed for industry—and delivered alongside them. It all starts with flexible learning that meets you wherever you are—whatever your challenges. It all starts with a community of trainers and learners working together. It all starts with a fair chance—to make a go of the road you choose.
