Patisserie Skill Gaps - International Specialised Skills Institute

ISS Institute/TAFEFellowshipCommercial Cookery - Patisserie Skill Gaps……..The highest formal training in Victoria at the time of awarding the Fellowship wasthe completion of Certificate 3 in Commercial Cookery or completion ofCertificate 3 in Baking. Neither of the training for these Certificates was adequateto be able to perform as a patissier.This may have resulted due to the following:Purchasing already made items. Some kitchens completely abolished thepastry kitchen because it is readily available.Customer demand was not required for certain products therefore, the skillwas not required.Other things are more important as the dessert always comes last.Student numbers were on the decrease. Adelaide TAFE was also strugglingto fill the pastry classes. This may also be a reason for the training content.Industry seems to be divided as employees in the patisserie are cooks and pastrycooks. It could not be decided on which of the trades would be integrating a highercertificate.Udo Eichelmann Fellow 2001