Patisserie (Pastry Chefs)

This qualification reflects the role of pastry chefs who use a wide range of patisserie skills and sound knowledge of kitchen operations to prepare pastries, cakes, and desserts in a commercial setting. Work is typically undertaken in patisseries, restaurants, cafés, or hotels under limited supervision.

This skill is associated with preparing and presenting a broad range of patisserie items including cakes, pastries, tarts, and desserts in commercial kitchens. Tasks may include baking, decorating, portioning, storing, and ensuring consistent quality and presentation.

Work is typically performed in patisseries, hotels, restaurants, cafés, and catering environments. Individuals apply food safety standards, kitchen hygiene practices, and work under time pressure as part of a team or independently.

At least 1–2 years relevant industry experience in a commercial kitchen or bakery, performing a wide range of patisserie tasks under the supervision of a qualified pastry chef or commercial cook.

100 Pts ID JP Certified, Resume, Referee Testimonial, Work Samples, Photos, Record of Dessert or Pastry Production (if available)

No licensing, legislative or certification requirements apply to this qualification at the time of publication. However, students must comply with relevant food safety, hygiene and workplace health and safety regulations throughout training and assessment.