Certificate IV in Patisserie

This qualification is part of the Tourism, Travel and Hospitality Training Package. It reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This preparatory qualification provides individuals with knowledge and skills to work in various patisseries settings, such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops. Elective streams are available in: Client and Customer Service; Commercial Cookery and Catering; Computer Operations and ICT Management; Finance; First Aid; Food and Beverage; Human Resource Management; Inventory; Kitchen Operations and Management; Work Health and Safety; and Working in Industry.