The Pastry Chef (Supervised) RPL program reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
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 2 years relevant industry experience in a wide range of Pastry work where the majority of the experience was obtained in a commercial kitchen 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 (Supervised) 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.
Pastry Chefs who are looking to 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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