Extend your skills as a pastry chef and learn what it takes to be a team leader in a commercial kitchen.
When you complete this program, you’ll have the practical skills and confidence you need to manage a patisserie or a pastry kitchen in a large hotel.
You’ll learn to prepare and present a variety of food including chocolate, confectionery, pastries and desserts. In addition, you’ll develop an understanding of operations, administration, customer service, people management and food safety regulations.
This course is delivered at our Dandenong campus.