Certificate IV in Patisserie

Australian Professional Skills Institute

This specialised course is designed to provide students with a broad range of pastry skills and knowledge. Students will develop a range of preparation and presentation skills synonymous with the fine tuned skills required of a fully qualified patissier or pastry chef. This is a six-month course that aims at refining a patissier to an advanced level of cake and dessert finishing, chocolate and sugar sculpting, design creative recipes and menu. This course covers how to design decorative showpieces by using advanced sugar and chocolate work, confiserie and petit fours. The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control. Students are required to undertake face to face theory and practical training in kitchen operations.

109472G