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About the course
This dual award builds broad hospitality management capability alongside practical patisserie training. You’ll develop skills in food and beverage operations, event and front office management, and supervising staff, plus sector-focused finance, legal compliance, sales and marketing. These management skills are paired with classical and contemporary patisserie techniques to produce gateaux, pastries, petit fours and desserts in a Certificate III / Diploma pathway in culinary and hospitality.
Career outcome
Graduates may pursue roles across hospitality operations and patisserie, combining supervisory and kitchen skills. Potential pathways include café or restaurant manager, banquet/function manager, front office manager, executive housekeeper, hospitality supervisor/manager, kitchen manager, and unit manager in catering operations. Culinary roles may include pastrycook, pastrycook’s assistant, chef patissier, sous chef, chef de cuisine and related positions in commercial kitchens and hospitality venues.
Average Salary***
