International students on student visas must be a minimum of 18 years of age before they can be offered a place to study at Australian Professional Skills Institute.
Students need to demonstrate they have proficiency in English before a place can be offered. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test administered by APSI*.
The minimum entry level of English proficiency for all APSI courses is the equivalent of Academic IELTS 5.5 with no individual band less than 5.0. English tests are only valid for 2 years.
The following English language tests are recognised and accepted by Australian Professional Skills Institute:
English Language Test Name and Scores, Entry level for APSI
IELTS (Academic) overall: 5.5, with no individual band less than: 5.0
IELTS (General) overall: 6.0, with no individual band less than: 5.5
TOEFL paper based, 527
TOEFL internet based, 46
Cambridge English Advanced, 162
Pearson PTE Academic, 42
For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training.
A National Police Clearance can be acquired from any Post Office for a small fee. Please allow 3 weeks for delivery. Students cannot attend work experience without this.
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.
Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.
The course includes an industry work placement which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery.
If you are an Australian permanent resident, you can study this qualification under Priority Industry Training subsided by the Department of Training and Workforce development. This trade qualification is available through the apprenticeship pathway with 3 years on-the-job experience in a pastry kitchen.
CRICOS Course Code: 096145M
More info: Click here
Units of Competency:
This course consists of 22 units of competence with 17 core units and 5 elective units as listed below:
Unit Name
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Clean kitchen premises and equipment
Produce cakes
Produce gateaux, torten and cakes
Produce pastries
Produce yeast-based bakery products
Produce petit fours
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Elective Units,
Comply with infection prevention and control policies and procedures
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Prepare appetisers and salads
Source and use information on the hospitality industry
Upon completion of Certificate III, students can continue to study Certificate IV in Patisserie
Pasty Chef
Patissier
Chef de Cuisine.
OSHC: 530$ per year
