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Catering and Patisserie

Catering
The training programme takes place in a fully operational, commercial kitchen on campus. Participants develop extensive practical food preparation, cooking and presentation skills. Areas covered include: preparing vegetables, poultry, meat, seafood, pâté etc., planning, preparing and displaying buffets, dietary and cultural needs, and food safety procedures. Participants complete 250 hours work experience during the course.

Patisserie
This specialised course is designed to provide participants with a broad range of patisserie skills and knowledge. Participants develop a range of preparation and presentation skills synonymous with the fine skills required of patissiers. The training programme takes place in a fully operational, commercial kitchen on campus. Participants also complete 250 hours work experience during the course.

Australian School of Tourism and Hotel Management, Perth

Duration of course: 40 weeks
Class size: 16
Requirements: Age: 18; High school graduation; IELTS 5.5 = Eurocentres Level 6
Certificate / Diploma: Certificate III in Hospitality—Commercial Cookery or Certificate III in Hospitality—Patisserie

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