Do you dream of running your own patisserie kitchen? This course equips you with a pastry chef qualification, along with additional management and leadership skills to operate at a supervisory level.
Potential career outcomes could include:
- Pastry chef (supervisor/team leader)
- Catering manager
What You'll Learn
Learning from some of the best pastry chefs in the business, you’ll develop the skills and knowledge of general and specialist patisserie cookery techniques including:
- Yeast goods
- Bakery products for patisseries
- Marzipan work
- Petit fours
- Tortes and cakes
- Sugar work and specialty chocolate items
Then combine these skills with:
- Food hygiene procedures
- Receiving and storing supplies
- Stock control
- Catering revenue and quality control of food
- Management units
- BlendedBlended delivery - both online course content and partial face to face requirements
- In-classIn class delivery - predominately face to face course content conducted at a specific location
- OnlineOnline delivery - online course content with the exception of assessments and work placement
- VirtualVirtual Delivery - Live and interactive classroom-style learning conducted completely online
Changes to delivery due to COVID-19
The Gordon is utilising Gordon Online, our digital learning management system to ensure students continue to learn and reach their study goals during isolation. Classes are being delivered live (in real-time) using audio-visual delivery methods. Where on-campus attendance is required to complete practical learning and assessments, student numbers are being managed to ensure social distancing can be observed.
- Applicants must be aged 18 or over
- Applicants are expected to have language, literacy, numeracy and communication skills to at least Year 10 level.
- Bridging program applicants must hold a Certificate III in Commercial Cookery or Patisserie, or significant work experience in a relevant field.
Recognition of Prior Learning
Each qualification is made up of units of study. To gain RPL, you will need to demonstrate that you have the required skills and knowledge to meet the competencies of the unit.
Assessment for this course is based on:
- Hands-on projects
- Workplace tasks
- Written assignments
If you are starting with no prior experience, you can complete this course in full and on-campus.
If you already have a cookery qualification or relevant industry skills and experience, you can complete this in the workplace with additional attendance at specialist workshops.
About The Gordon Institute of TAFE
The Gordon Institute of TAFE is one of the largest regional TAFEs in Victoria and has been helping people gain real skills for real jobs for over 130 years. We pride ourselves on delivering a great range of TAFE courses from short courses to nationally accredited training across apprenticeships, traineeships, certificates, diplomas, and advanced diplomas, which can lead you to a great career or create pathways to university.
Gordon Institute of TAFE is a Registered Training Organisation (RTO 3044)