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Australia has world-class institutions where you can study patisserie. When you undertake this specialist course you will learn the art of preparing and producing yeast goods, pastries, bakery products for patisseries, marzipanwork, petit fours, gateaux, tortes, cakes, and sugar work.
The introductory course for starting an enticing career in Patisserie, this certificate gives you the fundamental vocational skills to become an expert in all things sweet as a Pastry Chef.
International patisserie topics are combined with Australian units of Competency to create a competitive study program. As you study this course, you will better understand traditional and contemporary Patisserie techniques. Marzipan, Gateaux, sugar and chocolate sculpting, bread, basic doughs and fillings, French pastries, ice creams, and sorbets are possible research topics.
The tuition fees for this course are from A$7000 to A$13,000, depending on the college.
The full time study duration for this course is 12 months.
This training can take you on the following career paths: Pastry chef, Executive Chef, Restaurant Manager, Patisserie owner, Food & Beverage Manager, Catering Manager, and Cake designer.
Academic IELTS score of 5.5 overall with a minimum of 5.0 in all bands or equivalent.
Satisfactory completion of Year 12 or overseas equivalent.
The Certificate IV in Patisserie comes in after students have completed SIT31016 Certificate III in Patisserie to further their advanced culinary studies after completing their Placement.
The Certificate IV in Patisserie is a 6-month course that will sharpen your patisserie talents to an advanced level, including cake and dessert finishing, chocolate and sugar sculpting, recipe formulation, and menu planning.
The program also extends to business-related practices in restaurant management, including food & staff costing, marketing, human resources, business planning, and financial control.
Potential study subjects may include decorative showpieces, advanced chocolate and sugar work, chocolate degustation menus, petits fours, Confiserie; fine chocolate and sugar confections, praline paste, and fruit ganache marzipan shaping, modeling and finishing, caramel and nougatine.
You will graduate with the capacity to produce pastries and sweets that are only limited by your creativity and the ability to run your pastry kitchen or Patisserie.
The tuition fees for this course are from A$7000 to A$13,000, depending on the college.
The full time study duration for Certificate 4 in Patisserie is six months after Certificate 3 in Patisserie, but 1.5 years if taken without prior study of certificate 3 in patisserie.
Patisserie Chef, Patisserie, Pastry Chef, and Patisserie Owner are some job options.
Pastry Chef, Patisserie, Patisserie Manager, Patisserie Cafe Owner, Specialist Chocolate Manufacturer, Pastry Chef & Chocolatier.
You can study Certificate III in Patisserie or Certificate IV in Patisserie in Adelaide, Melbourne, Sydney, Brisbane, Perth, Canberra, Hobart, Darwin, and Geelong.
You can study Patisserie in Perth, Adelaide, Melbourne, Geelong, Sydney, Wollongong, Newcastle, Brisbane, Gold Coast, Darwin, and Hobart. Some of the prominent institutions are as follows:
Box Hill Institute Melbourne
Melbourne Polytechnic
Chisholm Institute Melbourne
William Angliss Institute of TAFE Melbourne
Gordon Institute of TAFE Geelong
Le Cordon Bleu Melbourne
Crown Melbourne
TAFE SA Adelaide
Le Cordon Bleu Adelaide
Patisserie courses Perth
North Metropolitan TAFE Perth
South Metropolitan TAFE Perth
Le Cordon Bleu Sydney
William Angliss Institute of TAFE Sydney
TAFE NSW Sydney
Holmes Institute Sydney
Le Cordon Bleu Brisbane
Holmes Institute Brisbane
Canberra Institute of Technology
Patisserie courses Darwin
Sydney City College of Management Darwin
Tas Tafe Hobart
Canberra Institute of Technology
North Metro Tafe
South Metro Tafe
Studying Patisserie allows you to nominate the occupations of Pastrycook for Australian General Skilled Migration. The occupation of Pastrycook is on the Short‑term Skilled Occupation List (STSOL).
An applicant who nominates an occupation on the MLTSSL list can apply for a:
An applicant who nominates an occupation on the STSOL list can apply for a:
The global economy has grown by more than three percent per year. World Travel and Tourism Council (WTTC) identifies the hospitality industry as the leading international value creation driver. A study published by the WTTC suggests a global contribution of 8800 billion USD to the global economy by the hospitality industry, representing approximately 10% of the world’s total GDP.
In China and India, business travel growth is due to the constant economic growth in this part of the world, contributing to the rise in demand for pastrycooks in hospitality establishments.
The Australian hospitality industry has shown constant growth for the last few years and is projected to keep on growing in the future. As per National Skills Commission, the jobs for pastrycooks will increase by more than 10% over the next five years, and this means the demand for skilled professionals in this industry will be high.
The median salary for a pastrycook in Australia is A$56k, going up to A$62K depending on the experience. The Pastry chefs are paid higher wages with an average of A$65K and going up to A$75K.
The course of bakery trains bakers who are skilled in preparing and baking rolls and bread loaves, with the option to specialise in dough making. Bakers usually begin work early in the mornings baking large amounts of bread working in a range of settings such as a retail bakery and factory. A baker can become a Pastry Cook with extra training.
Being a pastry cook requires a combination of precision, passion, and creativity, and is mainly focused on baking and preparing sweet treats, including cakes, buns, pastries, and biscuits. Pastry Cooks produce small quantities of each item, because they usually need more time to make and put different elements together. Many Pastry Cooks begin their careers assisting Pastry Chefs in hotels, restaurants, or fine-dining settings, with the opportunity to eventually be promoted to a Pastry Chef.
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Copyright © 2021 Atlantis International Pty Ltd - All Rights Reserved
Arwinder Pal Singh RANDHAWA: MARN-1574550