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Course Info

Statement of Attainment in Desserts, Pastries, Cakes & Bread

Course Code: 900-82867

Overview

The nationally recognised Statement of Attainment in Desserts, Pastries, Cakes & Bread gives you the practical skills to make a range of mouth-watering sweet treats and breads. Learn to cook, bake, decorate and present all while maintaining a hygienic kitchen environment.

LEARN NEW SKILLS

Through a mix of theory and practical coursework, learn to:

  • Select, use and clean food preparation equipment according to the manufacturer's procedures
  • Portion and prepare ingredients to create a range of desserts and baked goods
  • Prepare yeast-based dough and create custards, crmes and sugar syrups for sweet dishes
  • Cook, bake, decorate, and appropriately display a variety of sweet and savoury dishes
  • Correctly store food to prevent contamination

DEVELOP YOUR TALENT

Develop the attributes to help you get ahead:

  • An interest in cooking and food preparation
  • Time management skills
  • Attention to detail
  • Teamwork skills
  • An aptitude for working with your hands

ACHIEVE YOUR GOALS

Completing this course provides you with:

  • A nationally accredited Statement of Attainment
  • A pathway to further study in hospitality
  • Credit toward a full qualification
  • Exposure to professional kitchens and industry-standard equipment
  • Specialist skills to produce quality desserts, cakes, pastries and breads

GROW YOUR CAREER

Take your patisserie expertise to the next level with:

  • Certificate III in Cake and Pastry
  • Certificate III in Patisserie
  • Certificate IV in Patisserie
  • Certificate IV in Commercial Cookery

Career opportunities:

Graduates who complete a related certificate or diploma go on to roles like:

  • Pastrycook with the Certificate III in Cake and Pastry
  • Chef Patissier with the Certificate III in Patisserie
  • Chef de Partie with a Certificate IV in Patisserie

This course is superseded. You can still enrol in this course, and you will be contacted if you need to transition into the next version when it is available.

  • Short Course

This course is superseded

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