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These qualified professionals have a detailed understanding of food preparation, safety and dietary standards and can work across a diverse global hospitality sector – including in restaurants, cafes, hotels, bakeries, and many other patisserie businesses.

Award-winning students Barbara Li and Gisella Zapata Gil have been inspired to follow this career path while studying a patisserie course [PAGE ID 60] at Holmesglen.

“My philosophy is that a cake is more than just making people happy, it helps us mark the celebrations of our lives,” says Barbara (pictured below).

Both students were recently lauded at the Baking Association of Australia’s Cake Decorating Competition.

Barbara was awarded first place in the Student Class – Novelty Cake category and Gisella received the third-place honour.

With industry titles by their side and a nationally recognised qualification, both learners are motivated to start their own patisseries businesses in the future.

Barbara and Gisella used technical skills and sentimental charm when creating their winning cakes.

For Barbara, being a pastry chef is about a sense of inclusivity and occasion.

“My cake was about caring, joy and adventure between the most loved ones in our lives.”

Gisella says patisserie can also bring culture to life through food.

“I wanted to showcase something dear to me, so I went for a Peruvian retablo.

“It was wonderful to see a little piece of my culture so far away from Peru and in a competition. “I love vibrant colours and characters, so although I had a plan, I let my imagination flow while I was making every piece.”

Good pastry chefs usually complete vocational training, including the full-time or part-time SIT31016 Certificate III in Patisserie [PAGE ID 155].

This qualification gives graduates the opportunity to work where patisserie products are prepared and served, or even start their own business.

Further study pathways may include the SIT40716 Certificate IV in Patisserie [PAGE ID 60], ideal for becoming a Chef Patisserie or Chef de Partie, or SIT40516 Certificate IV in Commercial Cookery. [PAGE ID 139]

Pastry chefs need various technical and hands-on skills, plus soft skills of employment, including attention to detail, creative thinking and teamwork. At Holmesglen, patisserie course [PAGE ID 60] learners are taught skills that include:

•  How to use hygienic practices for food safety
•  Customer service
•  Food preparation and production
•  Environmentally sustainable work practices

Both Barbara and Gisella say pastry chefs should always try to innovate and improve their craft.

“I have been encouraged by my teachers at Holmesglen to challenge myself. A pastry chef needs to be detail-minded,” says Barbara.

“The teachers are inspiring and nurturing, helping you when you need it, and giving you the confidence to do more," says Gisella (pictured below).

“Patisserie is about creativity and how you can put it into reality,” says Barbara.

“Give it a go! You won’t regret it! You will learn so many things, have fun, and be starting a journey that can take you as far as you want to go,” adds Gisella.

Find out more about our patisserie courses and how to apply at our bakery and pastry courses page. [PAGE ID 60]