Certificate III in Patisserie

SIT31021

This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.

Overview

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.

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

  • Financial help

  • Cost

    Course costs can vary by provider and location. Ask your training provider for a cost estimate.

    • VET Student Loans are not available
    • You may need to pay for equipment or materials.

  • On-the-job training

    • Apprenticeships and traineeships are not available for this course.

  • Entry requirements

    This course doesn't have any entry requirements. It could be a good starting point for your career.

  • Duration

    You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.

    • Qualification only:
      1–2 years

  • Delivery options

    You may be able to access this training in these ways:

    • Part-time available
    • Partially online
    • Classroom-based

Course content

This course is made up of units.

All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.

For more information about course content, talk to your training provider or visit the National Training Register.

Unit Unit type
Clean kitchen premises and equipment Core
Coach others in job skills Core
Participate in safe food handling practices Core
Participate in safe work practices Core
Prepare dishes using basic methods of cookery Core
Produce cakes Core
Produce desserts Core
Produce pastries Core
Produce petits fours Core
Produce specialised cakes Core
Produce yeast-based bakery products Core
Receive, store and maintain stock Core
Use food preparation equipment Core
Use hygienic practices for food safety Core
Work effectively in a commercial kitchen Core
Identify hazards, assess and control safety risks Elective
Maintain ethical and professional standards when using social media and online platforms Elective
Plan and cost recipes Elective
Prepare and model marzipan Elective
Prepare and serve espresso coffee Elective
Prepare and serve non-alcoholic beverages Elective
Prepare Asian desserts Elective
Prepare food to meet special dietary requirements Elective
Produce and serve food for buffets Elective
Produce artisan bread products Elective
Produce basic bread products Elective
Produce Japanese desserts Elective
Produce sweet yeast products Elective
Provide First Aid Elective
Provide service to customers Elective
Purchase goods Elective
Serve food and beverage Elective
Show social and cultural sensitivity Elective
Source and present information Elective
Transport and store food Elective
Use social media and online tools Elective

Job prospects

The Certificate III in Patisserie sets you up for roles like these, but the skills you learn could take you even further.

  • Pastrycook

    ANZSCO 351112

    Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.

    Recommended education level:
    Certificate III or IV

  • Chef

    ANZSCO 351311

    Plan and prepare food for customers and guests.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Cook

    ANZSCO 351411

    Prepare and cook food to fulfil customer orders.

    Recommended education level:
    Certificate III or IV

  • Cafe Worker

    ANZSCO 431211

    Prepare, serve and sell food and drinks to customers at cafes and similar establishments.

    Recommended education level:
    Certificate I or secondary education

  • Pastrycook's Assistant

    ANZSCO 851211

    Pastrycook Assistants assist Pastrycooks by performing routine tasks in the kitchen such as preparing ingredients, and cleaning and storing equipment.

    Recommended education level:
    Certificate I or secondary education

Training providers delivering Certificate III in Patisserie

It's a good idea to research multiple training providers to make sure you're getting the right training for you.

Showing: 31 providers

How to enrol in this course

To enrol, choose a training provider that offers this course. You can see provider details on this page.

When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.

The provider will guide you through the enrolment process.

Delivery locations can change as students enrol. If you're doing any workplace-based training, like an apprenticeship, this will take place in a different location from your classroom training. Contact your training provider to confirm delivery locations.
Government funding may be available. Contact your training provider to confirm.
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