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Certificate III in Patisserie

Course Overview: Qualification in Certificate III in Patisserie provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.  If the appetizing fragrance and breathtaking sights of specialty baking rule your life, then this course is just the qualification that you need

Certificate III in Patisserie
  • Duration: 1 years
  • Funding: This quali­fication is delivered with Victorian and Commonwealth Government funding to eligible candidates.
  • Course fee: Tuition fees- $10,000.00 ($0 for eligible Skills First Funding applicants)
  • Requirement–
  • 18 years or older
  • Completion of Year 11 studies or equivalent
  • IELTS 5.5 or equivalent
  • Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information
  • Career Opportunities:  Upon the completion of this course, you could become-:

    Graduates will be pursuing careers including that of Pastry Chef or Patissier.

Work-based Training

As part of the course, students are required to complete 12 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your WBT.

 

Course Details: Each candidate must demonstrate their competency in the following-

  • 22 units of competency
  • 17 core units
  • 5 elective units.

The course is conducted in 4 stages, each comprising 10 weeks, with holidays in between.

 

  • Core Units:

SITXFSA001 Use Hygienic Practices for Food Safety (pre-requisite for all practical units)
BSBSUS201 Participate in Environmentally Sustainable Work Practices

BSBWOR203 Work Effectively with Others

SITHCCC001 Use Food Preparation Equipment

SITHCCC005 Prepare Dishes Using Basic Methods of Cookery

SITHCCC011 Use Cookery Skills Effectively

SITHKOP001 Clean Kitchen Premises and Equipment

SITHPAT001 Produce Cakes

SITHPAT002 Produce Gateaux, Torten and Cakes

SITHPAT003 Produce Pastries

SITHPAT004 Produce Yeast-based Bakery Products

SITHPAT005 Produce Petites Fours

SITHPAT006 Produce Desserts

SITXFSA002 Participate in Safe Food Handling Practices

SITXHRM001 Coach Others in Job Skills

SITXINV002 Maintain the Quality of Perishable Items

SITXWHS001 Participate in Safe Work Practices

  • Elective Units:

SITXINV001 Receive and Store Stock

SITHKOP002 Plan and Cost Basic Menus

SITHCCC018 Prepare Food to Meet Special Dietary Requirements

SITXHRM001 Coach Others in Job Skills

SITHCCC006 Prepare Appetizers and Salad

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