Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.
What you will learn
Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets.
Who is the course for?
French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Pâtisserie. Discover the career paths that our Diplome de Commis Pâtissier (SIT31016 Certificate III in Patisserie) can take you. Pastry chef | Executive chef | Restaurant Manager | Patisserie owner | Food & Beverage Manager | Catering Manager | Cake designer |