Course details

Summary

The Certificate in Practical Pâtisserie introduces you to the fundamental skills needed in the pâtisserie department of commercial kitchens.

This pâtisserie certificate combines theory and practice, and traditional and modern techniques to meet the needs of the industry. Tuition and practical training takes place in our specialist pâtisserie training kitchen. You'll also work at AUT's on-campus café retail outlet.

At the heart of the programme is a buffet presentation where you create classic and contemporary dishes to showcase your pâtisserie skills. Other highlights of the programme include creating celebration cakes, an ice cream buffet, a chocolates and petits fours display, and a pop-up pâtisserie shop.

You gain practical pâtisserie kitchen and production skills, as well as an understanding of related theory, and food hygiene and safety practices. You explore various production methods to reflect the different workplaces you could work in, including specialist cake shops, hotels, restaurants, functions, banquets and special events.

Career opportunities

Trainee pâtissier

Entry criteria

• Completion of Year 12 or equivalent
• Applicant must be at least 17 years.

English Language Requirements:

IELTS score of 5.5 overall with all bands 5 or higher; Certificate in English for Academic Study (CertEAS) with C/C+ grade; TOEFL iBT score of 70; Computer-based: Total score of 133 with minimum essay writing of 3.5; GIE with C+ grade; CAE minimum overall score of 162; PTE minimum overall score of 42.