This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
Possible job titles include:
- chef de partie
- chef patissier.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.