Patisserie RPL

Patisserie RPL COURSE OVERVIEW

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About The Certificate

The (Supervised) Pastry Chef Recognition of Prior Learning (RPL) program certification is designed for pastry chefs who bring to the table a diverse and refined set of patisserie skills, coupled with a sound understanding of kitchen operations dedicated to the production of patisserie products. Operating with a degree of independence and under limited supervision, these professionals demonstrate discretion and judgement in their work. They rely on established plans, policies, and procedures to guide their activities, ensuring the effective execution of their role in the creation and presentation of exquisite patisserie items.

Scope Of Work

The successful completion of the (Supervised) Pastry Chef Recognition of Prior Learning (RPL) program paves a pathway for individuals to explore opportunities in a diverse array of organisations specialising in the preparation and service of patisserie products. These establishments include patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops. Graduates from this program are well-positioned to contribute their skills in varied settings within the culinary and hospitality industry. Their refined expertise in patisserie, coupled with a strong foundation in kitchen operations, equips them to make valuable contributions and excel in their roles within the dynamic and creative realm of pastry.

Experience Requirement

To qualify for the (Supervised) Pastry Chef Recognition of Prior Learning (RPL) program, candidates typically need a minimum of two years of relevant industry experience in various pastry roles. The majority of this experience should have been acquired in a commercial kitchen within ten years prior to the application date. This experience can be a combination of local and overseas work, with a specific requirement of 12 to 24 months gained within Australia. This diverse experience ensures candidates have the necessary skills and knowledge to excel in supervised pastry chef roles within the culinary industry.

Eligibility

100 points of ID
Resume
Payslips/ABN if self-employed
Letter of Employment
Current employment contracts
Referee Testimonial
Videos or photos of your work (you need to be clearly visible)
Evidence of overseas qualifications (If Applicable)
Transcripts or assessments from related previous qualifications.
Apprenticeship papers.
Quotes/invoices and stock orders
Temperature sheets
Booking sheets/appointmemt setting sheets
Cleaning schedules
Kitchen station task list
OHS requirements
Policies and procedures
Food service safety forms
Preperation sheets
Menus and recipes

Regulatory Licensing Requirement

The skills for Pastry Chef (Supervised) qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Pastry Chefs who are looking to new opportunities and to expand their horizon can consider: