Kitchen Operations (Patisserie) Certificate II

Delivery and Cost Details

This course is designed to introduce students to patisserie (cakes and pastries) cooking and provide the skills to work in a range of hospitality establishments. Note: The second year of this program does not carry scored assessment.

Note: details below are subject to change

Proposed timetable: Dandenong Wed 8.30am – 12.30pm, Wed 1pm – 5pm

Frankston Wed 8.30am – 12.30pm, Wed 1pm – 5pm

At the time of publication, next year’s VETiS materials charges have not been determined. A materials fee of $498 for first year students and $116 for second year students will be required to be paid on course counselling day. Once materials fees are known, parents will either be reimbursed if overcharged or invoiced for outstanding fees.

Possible Career/Further Study Pathways

Patisserie assistant, Cookery apprentice, Sandwich hand

Further study pathways: Certificate III in Patisserie, Certificate IV in Patisserie, Diploma of Hospitality Management

Work Placement Requirements

80 hours recommended but not mandatory. In the second year of the program students are required to complete 12 service sessions and complete a log book. It is strongly advised that students complete at least some of this in the workplace, which can include Chisholm student restaurants.

Special comments about the program

This is a two year program.

Year 10 Maths and English required

Equipment/PPE: Details will be provided at course commencement. Please note there will be additional costs for the purchase of uniform and equipment

For VCE students, this program does not have a study score, and contributes only at Unit 1 and 2 (Year 11 level).