The Pastry Chef (Advanced) RPL program 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 provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
At least 4 years relevant industry experience in a wide range of Patisserie work where the majority of the experience was obtained within 10 years of the date on which the application is made.
100 Pts ID JP Certified, Resume, Referee Testimonial, Work samples, Videos, Photos
The skills for Pastry Chef (Advanced) qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Possible job titles include:
chef de partie
Pastry Chefs who are looking for new opportunities and to expand their horizon can consider:
1) SIT31021- Certificate III in Patisserie
2) SIT40721- Certificate IV in Patisserie
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