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The Diplôme de Pâtisserie (Certificate III in Pâtisserie) provides foundational knowledge and skills in the expert preparation of pâtisserie items served in restaurants, cafés and tearooms. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.
This program is designed for students who wish to learn the fundamentals of French patisserie techniques progressing through to more complex tasks as each course builds upon skills learnt.
Food & Beverage Manager
Graduates will gain both the French qualification of a Diplôme de Pâtisserie as well as the Australian qualification of a Certificate III in Patisserie.
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