This qualification reflects the position of pastry chefs who hold supervisory or team leadership roles within a kitchen setting. They function autonomously or with limited guidance, utilizing their judgment to address uncommon challenges.

This qualification offers a pathway to employment within diverse establishments involved in the preparation and service of patisserie products. These establishments encompass patisseries, restaurants, hotels, catering businesses, clubs, pubs, cafés, and coffee shops.

The competencies acquired through this qualification must be applied in alignment with relevant Commonwealth and State/Territory legislation, Australian standards, and industry codes of conduct.

As of the current publication date, this qualification does not impose any mandatory occupational licenses, certifications, or specific legislative prerequisites.