Description This qualification provides training for people wanting to become a pastry chef. You will learn how to produce quality pastries, cakes and yeast goods, and work as part of a team in a kitchen and hospitality environment. Practical skills will be developed for the hygienic preparation and service of a range of food items in a professional manner. This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Course Structure To receive the Certificate III in Patisserie students must complete all core units and, if available, a range of additional units. Core Units Participate in environmentally sustainable work practices Work effectively with others Use food preparation equipment Prepare dishes using basic methods of cookery Use cookery skills effectively Clean kitchen premises and equipment Produce cakes Produce gateaux and cakes Produce pastries Produce yeast-based bakery products Produce petites fours Produce desserts Use hygienic practices for food safety Participate in safe food handling practices Coach others in job skills Maintain the quality of perishable items Participate in safe work practices Additional Units Communicate in the workplace Carry out basic workplace calculations Provide service to customers Produce and serve food for buffets Prepare food to meet special dietary requirements Source and present information Show social and cultural sensitivity Create and use spreadsheets Create and use databases Design and produce business documents Provide first aid Prepare and serve non-alcoholic beverages Prepare and serve espresso coffee Serve food and beverage Transport and store food Receive and store stock Purchase goods Plan and cost basic menus Identify hazards, assess and control safety risks Source and use information on the hospitality industry Career opportunities This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include patisserie