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This qualification level provides the skills and knowledge for an individual to be competent in a range of kitchen or pastry kitchen functions and activities that require the application of a limited range of practical skills in a defined context.

Work could be undertaken in various hospitality enterprises where food is prepared and served, such as restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and/or coffee shops.

Individuals may work with some autonomy or in a team but usually under close supervision.

Key information

  • 6 months
  • R$ 22.061,03
Diploma fees include
  • Tuition, uniform, learning materials, ingredients, equipments and laboratories.
Entry requirements
  • High school diploma or equivalent. No prior culinary experience is required.

Certificat Details

  • Course Structure
    • Basic Mise-en Place - Pâtisserie
    • Clean and Maintain – Pâtisserie Kitchens
    • Receiving and Storing Pâtisserie Goods
    • Methods of Pâtisserie Production
    • Prepare Breads, Doughs, Pastes and Sauces
    • Prepare Sponges, Basic Cakes, and Tarts
    • Prepare Creams, Butter Creams and Pastry Fillings
    • Prepare Danish Pastry, Croissant and Brioche
    • Prepare Puff Pastry and Puff Pastry Items
    • Prepare Chocolate and Confectionary Items
    • Prepare Hot and Cold Dessert Menu Items
    • Participate in Restaurant and Café Service
  • What qualifications will I gain?

    Graduates of a Certificat Assistant will have basic fundamental knowledge and understanding in a narrow area of work and learning.


    • basic skills to participate in everyday life and further


    • cognitive and communication skills to receive, pass on and recall information in a narrow range of areas
    • technical skills involving the use of tools appropriate to the activity and use of basic communication technologies
  • Job Roles

    Individuals with this qualification are able to perform roles such as:

    • receiving and storing stock
    • preparing pastry items (mise en place)
    • making simple pastry items, such as basic pastes and sponges
    • cleaning and tidying the pastry kitchen and storage areas
    • assisting in the service of patisserie through use of presentation skills