Patisserie

The Patisserie course specializes in teaching the art of Michelin-style dessert and bread production. Students learn the skills to create a variety of desserts and pastry items while showcasing their creativity. Offered by renowned culinary schools in Australia, this program provides the opportunity to grow into future bakery chefs or pastry artists through a harmonious curriculum blending real industry experience.

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1. Admissions Guide for Patisserie Course in Australia

This diagram provides a brief guide to the admission process for high school and university graduates who wish to study Patisserie in Australia.

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2. Entry Requirements for Patisserie Studies in Australia

The table provides an overview of the minimum entry requirements for international students who wish to pursue patisserie studies in Australia. The entry requirements are generally classified into academic requirements and English language requirements. For detailed admission requirements, please consult with an Australian Study Abroad Counselor (QEAC).

Note: These requirements may vary depending on the institution.

Qualification	IELTS	Academic Requirement
Certificates	5.5 (no band less than 5.0)	Year 11
Diploma, Advanced Diploma	5.5 (no band less than 5.0)	Year 12 with ATAR

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3. Structure of Patisserie Courses in Australia

The table provides an overview of the structure of a patisserie course for international students in Australia. It outlines the key components that the course covers and briefly describes what each component entails. This information can be helpful for students who are interested in pursuing a career in the patisserie industry and want to understand the different areas of knowledge and skills that they may need to acquire through the course.

Note: The exact structure and content of patisserie courses may vary depending on the specific institution and program.

COMPONENT	DESCRIPTION
Pastry Basics	This component covers the fundamentals of patisserie, including the principles of baking, pastry production techniques, and basic pastry recipes. Students will learn about different types of doughs, batters, and fillings, as well as techniques for shaping and finishing pastries.
Advanced Pastry Techniques	This component focuses on more advanced patisserie techniques, such as working with laminated doughs, creating elaborate decorations, and making specialized desserts like croissants, éclairs, and mille-feuille. Students will also learn about advanced pastry presentation and plating techniques.
Cake Decoration	In this component, students will learn various techniques for decorating cakes, including piping, sugar work, chocolate work, and marzipan work. They will also learn about different types of icing, glazing, and finishing techniques to create visually appealing cakes.
Dessert Production	This component covers the production of different types of desserts, including custards, mousses, soufflés, and frozen desserts. Students will learn about flavor combinations, texture, and presentation of desserts, as well as techniques for creating specialty desserts like tarts, entremets, and petit fours.
Business and Food Safety	This component covers the basics of food safety and hygiene, as well as principles of running a successful patisserie business. Students will learn about food safety regulations, menu planning, costing, pricing, and marketing strategies specific to the patisserie industry.
Work Integrated Learning	This component provides students with opportunities to apply their skills and knowledge in a real-world patisserie environment. Students may participate in internships, work placements, or practical training at patisseries, bakeries, or hotels to gain hands-on experience and develop their professional skills.

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4. List of Patisserie Schools in Australia

This table provides a comprehensive list of patisserie schools located in various states and territories across Australia. The schools listed offer a range of courses and programs related to patisserie, including pastry techniques, cake decoration, chocolate work, bakery operations, and industry placement. Prospective students and individuals interested in pursuing a career in the patisserie industry can use this table as a resource to explore available options for patisserie education in Australia.

State/Territory	Institution
NSW	Le Cordon Bleu TAFE NSW William Angliss Evolution Hospitality Institute Le Culinaire Hospitality Institute AIBT
VIC	Le Cordon Bleu William Angliss Chisholm Institute Academia International RGIT Australia ANIBT Crown College
QLD	Le Cordon Bleu TAFE QLD Academia International AIBT
​SA	Le Cordon Bleu TAFE SA Jabin Hopkins Institute of Technology Salford College Merdian Vocational College
ACT	Canberra Institute of Technology
TAS	AIBT RGIT Australia
WA	TAFE International Western Australia (TIWA) Empyrean Education Institute (EEI) Australian Professional Skills Institute (APSI) Global College Australasia Australian Insitute of Language and Further Education (AILFE)

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5. Hierarchy of Patisserie Staff Positions and Descriptions

The table below provides an overview of the different positions in the Patisserie industry hierarchy in Australia, ranging from entry-level positions to executive roles. Responsibilities and required skills increase with each position, with higher positions generally requiring more experience in managing a team of pastry chefs, providing customer service, and ensuring efficient and effective patisserie services.

Note: the positions and descriptions may vary depending on the specific organization or institution.

Position	Description
Executive Pastry Chef	This is the highest-ranking position in the patisserie kitchen hierarchy, responsible for overseeing the entire patisserie operations, including menu planning, recipe development, staff management, budgeting, and ensuring overall food quality and safety. Executive Pastry Chefs typically have extensive experience and comprehensive understanding of patisserie management and operations, and are responsible for setting the culinary direction and maintaining the highest standards of the patisserie.
Sous Chef	This is a senior position in the patisserie kitchen hierarchy, typically assisting the Executive Pastry Chef in managing the overall operations of the patisserie. Sous Chef is responsible for supervising and coordinating kitchen staff, assisting with menu planning and recipe development, ensuring food quality and safety, and managing inventory and cost control.
Chef de Partie	This is a higher-level position in the patisserie kitchen hierarchy, responsible for overseeing a specific section or station in the kitchen, such as the dessert section. Chef de Partie is responsible for menu planning, recipe development, supervising and training junior kitchen staff, ensuring food quality and safety, and managing the day-to-day operations of their section.
Demi Chef de Partie	This position is responsible for overseeing a specific section of the patisserie kitchen, such as the pastry section. Demi Chef de Partie assists with menu planning, recipe development, and supervising junior kitchen staff. They are also responsible for ensuring food quality, maintaining cleanliness and hygiene in their section, and assisting the Chef de Partie with various tasks.
Apprentice Patisserie Chef	This is an apprentice position, where individuals learn the skills and techniques of patisserie through on-the-job training and formal education. Apprentice Patisserie Chefs assist with preparing and baking pastries, learning about different types of doughs, fillings, and decorations, as well as assisting with general kitchen duties.
Kitchen Hand	This is an entry-level position in the patisserie hierarchy, typically requiring no formal qualifications. A Kitchen Hand is responsible for assisting with basic food preparation tasks, cleaning and maintaining the kitchen area, washing dishes, and assisting other kitchen staff as needed.

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6. Career Information for Patisserie in Australia

The table below shows the career progression and future prospects for becoming a Pastry Chef in Australia. It also provides information on the employment size, projected job growth rate, average salary, percentage of employees in the field, female employment rate, and the average age of professionals in the patisserie industry in Australia.

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Occupation	​Chefs (ANZSCO ID 3513)
Job Type	Technicians And Trades Workers
Skill Level	High skill
Unemployment Rate	Above average

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Employed	​116,300
Future Growth	13.9%
Weekly Earnings	A$1,250
Full - Time Share	58%
Female Share	25%
Average Age	35

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7. Immigrating to Australia through Patisserie

The diagram below provides an overview of the general process for immigrating to Australia through the Australian Patisserie Program, including available visa options and the chef occupation information.

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​Skilled Independent visa (Subclass 189)	​Skilled Nominated visa (Subclass 190)	​Skilled Work Regional (Provisional) visa (Subclass 491)	Temporary Skill Shortage visa (Subclass 482)	​Skilled Employer Sponsored Regional (Provisional) visa (Subclass 494)
O	O	O	O	O

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Occupation	ANZSCO	List	Visa	Accessing Authority
Pastrycook	351112	STSOL	​Subclass 190 ​Subclass 482 (Short Term) ​Subclass 494 ​Subclass 491	TRA
Chef	351311	MLTSSL	​Subclass 186 ​Subclass 189 ​Subclass 190 ​Subclass 482 ​Subclass 494 ​Subclass 491	TRA