Certificate III in Patisserie

Course Duration
12 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Fees and charges

Tuition Fee: 10,000
Enrolment Fee: 250
  Materials Fee: 800
Special 20% off for Onshore Students: 8,000




48 Hours (12 Service Periods)


Career Pathway

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served
Including patisseries
Catering operations
coffee shops.

Further Study

Students who successfully complete this qualification may progress onto: Certificate IV in Patisserie

Learning Outcomes

Food prepation techniques
Communication and Teamwork
Kitchen Operations and Time Management
Menu Development and Innovation

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study


There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course
Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

((Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Proficiency in preparing dishes and using basic methods of cookery Coaching and training
Stock management
Kitchen equipment use and maintenance

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion

Units of CompetencyCore/Elective
SITXFSA005 Use hygienic practices for food safetyCore
SITXFSA006 Participate in safe food handling practicesCore
SITHCCC027 Prepare dishes using basic methods of cookery SITXFSA007 Transport and store foodCore
SITXHRM007 Coach others in job skillsCore
SITHPAT011 Produce cakesCore
SITHPAT012 Produce specialised cakesCore
SITXINV006 Receive, store and maintain stockCore
SITHPAT013 Produce pastriesCore
SITHPAT015 Produce petits foursCore
SITHPAT016 Produce dessertsCore
SITHCCC023 Use food preparation equipmentCore
SITHPAT014 Produce yeast-based bakery productsCore
SITXWHS005 Participate in safe work practiceCore
SITHKOP009 Clean kitchen premises and equipmentCore
SITHCCC034 Work effectively in a commercial kitchenCore
SITXFSA007 Transport and store foodElective
HLTAID011 Provide First AidElective
SITHFAB025 Prepare and serve espresso coffeeElective
SITHFAB025 Prepare and model marzipanElective
SITHCCC038 Produce and serve food for buffetsElective
SITHFAB027 Serve food and beverageElective