Certificate III in Patisserie
Vocational certificate developing practical general competencies.
Vocational certificate developing practical general competencies.
827-837 George St, Sydney NSW 2000, Australia
This vocational certificate develops entry-level competencies in general studies for workplace roles or further training in Australia and New Zealand.
Entry Requirements: Year 10 or equivalent International Baccalaureate Diploma with a minimum score of Satisfactory for three subjects Cambridge International: International General Certificate of Secondary Education (IGCSE) OR GCE O-Level (4 Passes) RECOMMENDED SKILLS AND KNOWLEDGE To be prepared for this course, it is recommended that you have: The ability to work in a high-pressure environment A strong desire to be a leader in a busy kitchen The ability to work with people as part of a team to achieve goals Attention to detail English Requirements: Academic IELTS 6.0 with a minimum score of 5.5 in any band (reading, writing, listening and speaking) Academic PTE with an overall score of 50 and minimum score of 42 in each component TOEFL (iBT) with the following minimum scores: overall 64, Reading 16, listening 16, speaking 16 and writing 16 Cambridge English: C1 Advanced - 169 STEP EIKEN Grade Pre 1 SPM English 1119 Grade C6 HKDSE English Language Level 4 International GCSE English as First Language Grade C or 4 International GCSE English as Second Language Grade B or 5 Occupational English Test (OET) with a minimum score of B in each of the 4 components TAFE NSW General English Program Completion of Year 12 or equivalent or higher-level studies in one or more of the following countries: UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland Completion of Year 12 (with a pass in English subject) or equivalent or studies at Certificate IV level or higher in Australia
Graduates use broad qualifications for entry-level administration, customer service, pathway progression into degrees, or further specialisation. The qualification supports flexibility when paired with internships, portfolio work, or continued study.
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