Master the essentials of pastry creation with our Certificate III in Patisserie, focusing on doughs, batters, and pastry components. Gain expertise in measuring, mixing, and baking to produce a range of delightful pastries. Stay current with industry trends through a curriculum developed with pastry professionals. Acquire in-demand skills to meet the evolving needs of the patisserie sector. This certification is ideal for starting your pastry career or advancing to specialized dessert roles.
Total Tuition Fees (AUD):
$16,500
Study Load:
Full-time(20 Hours per week)
Campus:
Parramatta
Dive into the foundational techniques of pastry creation, mastering the art of doughs, batters, and pastry components. Develop precision in measuring, mixing, and baking to create a variety of exquisite pastries. Stay at the forefront of industry trends with a curriculum crafted in collaboration with pastry experts. Develop skills that are in high demand, ensuring you are well-prepared for the evolving demands of the patisserie sector. Ignite your passion for pastry arts and craft exquisite creations that enchant the senses. The Certificate III serves as a valuable certification, potentially meeting industry standards for entry-level positions in patisserie. Kickstart your pastry career or use it as a stepping stone for further specialization in the art of desserts. Enroll in our Certificate III in Patisserie and embark on a sweet and fulfilling career in the art of pastry.
Invicta Technical College has the following entry requirements:
Students must:
• be at least 18 years of age and have completed Year 12 or equivalent
• participate in a course entry interview / Pre-Training Review (PTR) to assess suitability for the qualification and to identify any individual learning support needs. The interview will also assess digital literacy for engagement in online or blended learning modes
• applicants may require to undertake the Language, Literacy, Numeracy and digital (LLND) test to achieve a required ACSF level to meet College’s entry requirement
• have an IELTS* score of 6.0 (test results no older than 2 years); alternatively, demonstrate English proficiency through any of the following:
o educated for five years in an English-speaking country, or
o successful completion of an English Placement Test equivalent to IELTS 6.0
• be willing and able to engage in required commercial kitchen practical tasks and any industry service shifts/placements as required by the qualification (e.g., the core unit SITHCCC034 Work effectively in a commercial kitchen)
• hold or be eligible to obtain any required industry checks or compliance required by placement providers (e.g., health & safety, food-safety legislation, or for international students relevant visa/work requirements)
* Note: Other English language tests such as PTE and TOEFL are accepted if equivalency to IELTS 6.0 is demonstrated.
| Units of Competency | Core/Elective | |
|---|---|---|
| SITHCCC034* | Work effectively in a commercial kitchen | Core |
| SITHPAT011* | Produce cakes | Core |
| SITHPAT012* | Produce specialised cakes | Core |
| SITHPAT013* | Produce pastries | Core |
| SITHPAT014* | Produce yeast-based bakery products | Core |
| SITHPAT015* | Produce petits fours | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHKOP009* | Clean kitchen premises and equipment | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC023* | Use food preparation equipment | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXFSA007* | Transport and store food | Elective (G-A) |
| SITHKOP010 | Plan and cost recipes | Elective (G-A) |
| SITHCCC038* | Produce and serve food for buffets | Elective (G-A) |
| SITHCCC042* | Prepare food to meet special dietary requirements | Elective (G-A) |
| SITXINV007 | Purchase goods | Elective (G-C) |
| HLTAID011 | Provide First Aid | Elective (G-C) |
Diploma of Hospitality Management
>> Tuition Fee: AUD 15,000
>> Enrolment Fee: AUD 250
>> Work Placement and material Fee: $AUD 1250
>> Total cost: AUD 16,500
Work placement provides students with the opportunity to apply skills and knowledge gained during classroom and simulated training in a real commercial kitchen environment under supervision.
Work placement is scheduled progressively across the program, with students completing 200 hours of workplacement in last term (term 6). Placement is organized at the end of each term to allow students to reinforce theory, practice skills in a live kitchen environment, and progressively build competence across a range of cooking methods and kitchen operations.
During placement, students will engage in workplace tasks aligned with unit requirements, including:
Preparing and cooking a variety of dishes across different service periods,
Using a range of equipment and cookery methods,
Maintaining hygiene and food safety in line with workplace standards,
Applying teamwork, communication, and time management in a busy kitchen, and
Following workplace health and safety procedures.
Supervision and Feedback
Students are supervised by experienced chefs or qualified workplace supervisors who verify workplace tasks and sign off service periods in the student’s Work Placement Logbook. Workplace supervisors and trainers confirm that students demonstrate competency in line with unit performance criteria and industry standards.
Trainer/Assessor Visits
To ensure quality of training and assessment, a trainer/assessor will visit students at least once during each placement block. The trainer visit provides the opportunity to:
Observe students directly in the workplace,
Verify workplace tasks and performance evidence,
Conduct assessment observations where required,
Liaise with workplace supervisors, and
Provide guidance, support, and feedback to students.
This structured approach, combined with regular trainer engagement, ensures students gain meaningful, hands-on industry experience while meeting the practical evidence requirements of the qualification and maintaining strong links between the RTO, the student, and the host workplace.