Certificate III in Patisserie

Embark on a Path to Pastry Excellence with the Certificate III in Patisserie (SIT31021)!
Course Code SIT31021
CRICOS Code 109756F
Intake Dates
July, September
Duration 1 year
Campus Melbourne
Delivery Mode Face-to-Face, 2 days per week
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About the Course

Course Overview:

If your passion lies in the art of baking and crafting mouth-watering pastries, look no further than our esteemed Certificate III in Patisserie program. Designed to equip students with a comprehensive skill set and knowledge base, this course is a perfect choice for those aspiring to create delectable masterpieces in the world of patisserie.

Throughout this program, you will dive deep into the intricate world of patisserie, honing your abilities to produce an array of delectable treats, including bread, cakes, pastries, and tarts. Under the guidance of our experienced instructors, you will master the techniques necessary to achieve impeccable flavours, textures, and presentations that will leave your customers in awe.

Food safety and hygiene practices are paramount in the culinary industry, and this course ensures you are well-versed in these crucial matters. You will learn to prioritise cleanliness, organisation, and precision in your work, ensuring that the delectable creations you produce are not only visually stunning but also meet the highest standards of quality and safety.

Our program is carefully crafted to provide a conducive learning environment, featuring state-of-the-art facilities and industry-standard equipment. You’ll have access to hands-on training and practical experiences that mirror the real-life challenges and expectations of the professional patisserie world.

Join us on this delectable journey, where you will embrace your passion for pastry, refine your skills, and ignite your creativity. Don’t miss this opportunity to lay the foundation for a successful career in the culinary arts.

Course Structure:

To receive this qualification you must complete 21 units; 15 core units and 6 elective units. You will attend classes 20 hours per week over 2 days (excluding student supervised study). The course is conducted in 4 stages, each comprising 10 weeks, with holidays in between.

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

FBPRBK3014 Produce sweet yeast products
SITHCCC042* Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITHPAT017* Prepare and model marzipan
FBPRBK3005 Produce basic bread product
SITXCOM007 Show social and cultural sensitivity


*This unit is undertaken in the first week as it is a prerequisite for many units
*Prerequisite is *SITXFSA005 *Use hygienic practices for food safety
*SITHCCC027 * Prepare dishes using basic methods of cookery
# SITHCCC034* Work effectively in a commercial kitchen ^ minimum 12 occasions work-based training

Entry requirements

Entry by interview

Entry requirements

Recognition of Prior Learning and Credit Transfer

You may be able to shorten your chosen course by factoring in skills acquired through work, life experiences or qualifications obtained from prior formal studies or training. Acknowledge Education recognises AQF qualifications and statements of attainment issued by other registered training organisations.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Work Based Training

Students are required to complete 12 occasions of Work-based Training. We will assist our students in finding a suitable venue to complete the Work-based Training.

Course Outcomes

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, cafes and coffee shops.   Possible job titles include: Upon successful completion of this course, the types of occupations that you can seek include:

• Pastry chef,
• Patissier


View all dates here.

Fees - Local Student

Full tuition fee: $7,800

Materials fee (including uniform): $600

Enrolment fee: $200

Fees - International Student

Full tuition fee: $10,450

Material fee (uniform, knife set, and materials): $500

Enrolment fee: $200

View fee list here

How to Apply

How to Apply

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