The FBPRBK4003 Produce Gateauxs, Tortes and Entremets unit outlines the skills and knowledge needed to create and complete gateaux, tortes, and entremets in a commercial baking or hospitality setting. It is intended for individuals who use a broad range of skills and take responsibility for their work, including applying and communicating solutions to predictable problems. Enquire now for a full list of entry requirements and available enrolment dates.
Entry requirements for the Produce Gateauxs, Tortes and Entremets vary depending on the institution but generally include completion of Year 12 with a minimum ATAR, VET pathway courses or prior experience.
If you don't meet the standard entry criteria, enquire with a course provider to discuss alternative entry pathways.
Course fees vary depending on the course provider.
The Produce Gateauxs, Tortes and Entremets will prepare you for the following roles.
A Pastry Chef prepares food items such as cakes, pastries, biscuits, tarts and buns. You might work for a restaurant or café or for a specialist ba...
A Patissier is a chef who specialises in sweet treats such as cakes, tarts, pastries, biscuits and desserts. You might decorate cakes or other item...
A Baker prepares food items such as bread and pastries for sale in a bakery, grocery store, café or restaurant. You might specialise in gourmet bak...
A Chef de Partie oversees a particular section of a commercial kitchen. You might be in charge of meats, sauces, side dishes, desserts or another a...
A Sous Chef oversees the daily operations of a commercial kitchen. You’ll prepare menus and source ingredients and may have to liaise with a range...
A Cake Decorator bakes and decorates cakes in a bakery or specialist cake business. You might prepare cakes for special occasions such as weddings...
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