Bakers and Pastry Cooks

Students who have completed the Certificate III in Food Processing - Retail Baking (Combined stream) will be able to work in international hotels, catering institutions, hotbread shops, supermarket bakeries, artisan bakeries, restaurants, cafes, plant bakeries (Tip-Top, Buttercup), bread and cake franchises (Brumby's, Bakers Delight & Cheese Cake Shop) and hospitals. Two years of industry experience is required after successful completion of this qualification to be eligible to apply for trade equivalence status from the Food, Tourism and Hospitality Industry Skills Advisory Council. Students who complete the Certificate IV in Hospitality (Patisserie) can expect to find employment in International Hotels, Resorts, Cruise Ships, world class Catering and Convention Centres, high class Restaurants and specialist Patisseries and Cafes. Highly skilled Patissiers are sought after all over the world.

Accredited Training - Bakers and Pastry Cooks

Courses which are accredited meet the national standards as set down by the National Training Framework (NTF), the Australian Qualifications Framework (AQF) and National quality assurance requirements such as the Australian Quality Training Framework (AQTF). The courses are recognised throughout Australia and once you have finished your studies, by completing the relevant core and elective subjects, your efforts are recognised by achieving a qualification and receiving a formal parchment. Assessment is often conducted in real or simulated work places which measure your ability to perform competently in job focused outcomes.

Award Courses - SATAC application process

[ click to hide 3 courses ]

TAFESA Code	National Code	Course Name	Intake Cycles
WAX	FDF30703	Certificate III in Food Processing (Retail Baking - Combined)	2009 - INTAKE 2009
GCS	THH41402	Certificate IV in Hospitality (Patisserie)	2008 - Semester Two
	SIT40707	Certificate IV in Hospitality (Patisserie)	2009 - INTAKE 2009