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Certificate III in Patisserie

Course ID
Rapid Creek
On Campus

Looking to learn sound knowledge and techniques to become a pastry chef and build your baking career? Take Certificate III in Patisserie to learn to prepare, cook and present different cakes, gateaux, pastries, yeast goods and desserts.

Duration: 52 weeks (two semesters)

Semester 1: On-campus tuition semester
21 weeks
On-campus classes: 21 hours per week
Paid work rights: up to 40 hours per fortnight (14 days)

Semester 2: Industry placement semester
20 weeks
No on-campus classes during Industry Placement
Paid work rights: up to 45 hours per week

11 weeks
Paid work rights: unlimited 

Interested? View the course guide, apply, or request more information on the Contact Us page.

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.

How you study

n this 52 week course, you will undertake 20 weeks of the most up-to-date theory and practical training in our purpose-built bakery, followed by 20 weeks of Industry Placement (paid or unpaid).

Course structure

All students enrolled in Certificate III in Patisserie must undertake 21 units, including 15 core units and 6 elective units. The elective units consist of 4 units from Group A – Cookery and Bakery or Group B – Food and Beverage, and 2 units from Group A, Group B or Group C – General electives. The selection of electives must contribute to a valid, industry-supported vocational outcome. 

21 units must be completed:
  ● 15 core units
  ● 6 elective units, consisting of:
     ○ 4 units from Group A or Group B below
     ○ 2 units from Group A, Group B or Group C

Core Units:
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHKOP009 Clean kitchen premises and equipment
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITHPAT015 Produce petits fours
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices

Elective Units:
FBPRBK3005 Produce basic bread products (Group A)
FBPRBK3014 Produce sweet yeast products (Group A)
SITHCCC042 Prepare food to meet special dietary requirements (Group A)
SITHFAB024 Prepare and serve non-alcoholic beverages (Group B)
SITHFAB025 Prepare and serve espresso coffee (Group B)
SITHKOP010 Plan and cost recipes (Group A)



Career opportunities

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.


Possible job titles include:

  • pastry chef
  • patissier



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