This course reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to prepare pastry items and specialised cakes. This qualification also includes producing basic bread and sweet yeast products.
You will gain and apply a broad set of practical skills and knowledge in pastry, cake, dessert and bread production techniques, hygiene, food safety, recipe costing, sustainability and work health and safety practices.
This qualification provides a pathway to work in organisations worldwide such as patisseries, restaurants, hotels, clubs, cafes, and coffee shops.
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이 과정은 여러분이 다음과 같은 직무를 수행할 수 있도록 준비시켜 드립니다.
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CIT delivers accredited courses to industry, enterprise and community partners addressing skill requirements in a responsive and timely manner. Scoped to deliver over 180 nationally recognised accredited courses, CIT is ready to assist your workforce to upskill and meet the emerging demands of business and industry.
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