Creating beautiful desserts and pastries is an art form.
Those with the necessary skills can earn a living in restaurants, small
businesses, hotel kitchens and other social gatherings. If you have always
enjoyed working with sugar, chocolate, fruit, and other dessert items, becoming
a patisserie chef is a rewarding career choice with Certificate III in
Patisserie Australia Course.
Patisserie chefs are in demand because of the skills they
have and because there are fewer chefs trained to produce beautiful desserts.
If you are looking to break into an area of cooking that is less populated,
becoming a patisserie chef is a way to combine your love of cooking and your
artistic flair.
SKILLS YOU NEED TO
LEARN
During your Certificate III in Patisserie Australia program,
you will learn various skills that will be useful to you during your career.
Since pastry chefs are always in demand, you should easily find a job after
graduation. The skills you need to learn include:
·
Patisserie presentation
·
Work with a variety of materials including cake,
breads, hot and cold ingredients
·
Follow all safety and health regulations
·
Be prepared to make desserts and patisseries for
those who have special dietary needs
·
Learn how
to meld sugar, marzipan, and chocolate
·
Use your
imagination
Your personality should also shine through in your dessert
creations. Because desserts usually signify the end of a meal, being creative
with your ingredients and presentation will impress customers and ensure that
they return.
WORKING WITH OTHERS
IN THE KITCHEN
In addition to your patisserie skills, you will also need to
learn how to work with others in the kitchen. Because all menus and serving
times are pre planned, you will have to work around certain schedules.
Patisserie chefs are usually responsible for stocking their
own ingredients, working with the head chef to prepare menus, and plating their
creations. This means that having an attention to detail, being able to lead a
small staff of patisserie chefs and coordinating desserts with other courses
that are being served are just some of the skills you need to learn in order to
be successful in Certificate III in Patisserie Australia course.
Because you may have a staff of one or two other Patisserie
chefs, you will also be responsible for ensuring the quality of your desserts,
how well your team works together, and solving conflicts that will arise in the
kitchen.
Careers For Patisserie Chefs with
Certificate III in Patisserie Australia
By becoming a patisserie chef who specializes in desserts,
pastries and cakes you could work for various places within the hospitality
industry including:
·
Restaurants (head chef, sous chef, patisserie
chef)
·
Hotel kitchens/ management staff
·
Instructors in culinary institutes
·
Catering companies
·
Television consultant
·
Bakeries
·
Cake shops
·
Business owner
Patisserie chefs belong to a small niche within the cooking
profession, which means there is high demand for those who have the skills to
work with different ingredients and prepare unique dishes that impress
customers.
There are several areas within the hospitality industry that
you should understand before entering this profession:
·
Management
·
Food preparation
·
Food presentation
·
Creating a budget
Once you understand these areas, you can take what you have
learned from the Certificate III in Patisserie Australia certificate programs
and find a job anywhere in the world.
MANAGEMENT
Those who are able to lead others, make crucial decisions,
and keep the kitchen running so food is served on time and in the best manner
possible will be able to find employment easily. During these Certificate III
in Patisserie Australia programs, you will learn how to manage a team in the
kitchen, how to delegate responsibility, and how to make decisions quickly
while working in a real kitchen environment.
FOOD PREPARATION
Customers can overlook many aspects of a dinner service if
they are served the best food possible. Food prep is not only about gathering
ingredients, its also planning menus, creating enough desserts for everyone,
and combining ingredients that taste great together. If managing a team, you
will be responsible for tasting all dessert items being served.
FOOD PRESENTATION
The presentation of desserts is probably one of the most
important areas for a pastry chef. Food must not only taste good but it must
also be pleasing to the eye. Plating, adding final touches and delivery to the
table are of great importance to customers who are paying for the fine dining
experience. Using your imagination to create memorable dishes is part of your
job as a patisserie chef. Changing the menu often will keep customers
interested in returning for more. You can learn all these in Certificate III in
Patisserie Australia course.
CREATING A BUDGET
Creating a budget and maintaining it are the responsibilities
of those in management. Patisserie chefs may be responsible for creating menus,
budgets, and maintaining stock so there is always enough ingredients on hand in
the kitchen.
If you are able to learn these skills, you will find that
there are many opportunities for work as a patisserie chef with Certificate III
in Patisserie Australia.
14/123 Queen St, Melbourne VIC 3000, Australia
1300 17 17 55 (or) support@vit.edu.au
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