Working in a pastry shop may seem like a piece of cake, but pastry chefs and bakers are required to have the right qualifications and accreditations.

The most common qualification is a Certificate III in Hospitality (Patisserie). It’s a TAFE course that takes three years to complete, and covers everything you need to know and be able to do to work as a pastry chef. The course involves an internship in a pastry kitchen, gaining on-the-job training as an apprentice. Another option is the Certificate III in Retail Baking (Combined), which can be undertaken as an apprenticeship, or as part-time study. It provides a formal qualification for people already working as a baker, or for those who want to work in a cake bakery.

There is also a Certificate IV in Hospitality (Patisserie), which is a part-time four-semester course, and can enhance existing qualifications, or lead into other study and a position as second-in-charge to a Chef Patissier. Another option is a Diploma of Hospitality, specialising in Patisserie, which is an 18-month full time course, and provides a recognised qualification to work as a pastry chef or in a cake shop.