Do you dream of running your own patisserie kitchen? This course is designed for experienced industry professionals and equips you with a pastry chef qualification, along with additional management and leadership skills to operate at a supervisory level. You will be taught by some of the best pastry chefs in the business and you will learn about yeast goods, pastries, bakery products for patisseries, marzipan work, petit fours, gateauxs, tortes and cakes, sugar work and speciality chocolate items. You will also find out about food hygiene procedures, receiving and storing supplies, stock control, catering revenue and quality control of food, safety, finance and management units. You can choose to study on-campus, or undertake a traineeship while you are working in the industry. Once you have completed a Certificate III in Commercial Cookery/Patisserie, or a Certificate IV in Commercial Cookery you can gain recognition towards this qualification via a bridging program. Work placement/industry experience As a culinary student, you’ll train in our specialist training kitchens with state-of-the-art equipment. You’ll also develop real skills and experience working in The Gordon's professional venues: Cafe on Track and the Davidson Restaurant. How often do I attend? FT - days & times TBA Type of assessment Assessment for this course is based on: Hands-on projects Workplace tasks Written assignments Possible Career Outcomes Pastry chef (supervisor/team leader) Catering manager Patissier