When you undertake this specialist course you will train with some of the best pastry chefs in the business. You will learn the art of preparing and producing yeast goods, pastries, and bakery products for patisseries, marzipan work, petit fours, gateaux, tortes, cakes and sugar work. You can choose to study full-time on campus and complete the single patisserie qualification or combine this with SIT30816 Certificate III in Commercial Cookery to gain two qualifications and boost your employability. If you are already a qualified chef with a Certificate III in Commercial Cookery you can complete your patisserie qualification with just a few more units. Or if you already work in the industry you can choose to learn your patisserie skills on-the-job with your employer, along with support from our trainers and assessors. Work placement/industry experience When you are attending full time on campus you will gain hands-on training in our specialist kitchens with state-of-the-art equipment. Alternatively you will learn on the job with your employer. How often do I attend? FT - 3 days | days & times TBA Type of assessment Assessment for this course is based on: Hands-on projects Workplace tasks Industry placement Exam Further Study Options SIT40716 Certificate IV in Patisserie SIT30816 Certificate III in Commercial Cookery Possible Career Outcomes Cook or pastry cook Patissier Pastry chef