This qualification 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.
This qualification 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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.
This qualification provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
Possible job titles include:
No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.
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