SIT40716 Certificate IV in Patisserie


CRICOS course code: 096026G
Level of study: Career Based/Vocational

This course will provide you with the skills and knowledge you need to work effectively in a commercial kitchen to plan, prepare and bake cakes, tarts, petits fours, pastries, chocolates, sugar decorations, and showpieces. You will also learn about financial management, cleaning, first aid, food safety programs, hygiene, managing workplace conflict and workplace health and safety. On completion of this course, you will have the skills to work as a patisserie or pastry chef in a patisserie, restaurant or hotel.
Career Opportunities:

Baker’s Assistant
Pastry Cook

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