Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work. The course includes an industry work placement which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery. If you are an Australian permanent resident, you can study this qualification under Priority Industry Training subsided by the Department of Training and Workforce development. This trade qualification is available through the apprenticeship pathway with 3 years on-the-job experience in a pastry kitchen.