Certificate III In Patisserie

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Learn how to make delicious pastries in a commercial kitchen

Follow your passion and learn what it takes to be a successful pastry chef.

When you complete the Certificate III in Patisserie, you’ll have the training and confidence required to carry out a range of patisserie operational duties.

You’ll learn to prepare, cook and present a variety of food including desserts, macarons, breads, gateaux, cakes, sandwiches and petits fours. Customer service, leadership and workplace safety will also be covered.

TIMETABLE
3 days per week

Course code: SIT31016
Delivery location: Dandenong
Online: Not available Online
International: Go to International students page
Length: Full Time, 8 months.
Start dates: 19 July

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Read more about this course

Experienced teachers, who are experts in their field, will guide you through the program. The course includes online and workplace assessment, excursions, and opportunities to network with industry specialists. You’ll also be able to participate in professional industry competitions.

With this nationally recognised qualification, you’ll have the ability to work as a pastry chef in cafes, restaurants, hotels or in your own business.

Once complete, you can refine your skills by studying Chisholm’s Certificate IV in Commercial Cookery or Certificate IV in Patisserie. Further pathways include Chisholm's Diploma of Hospitality.

Chisholm TAFE is the largest provider of tertiary and vocational education in Melbourne's south east. With state-of-the-art facilities, professional training and support, you'll enjoy studying at Chisholm. So why wait? Enquire now.

Study units

Unit code	Unit Description
SITHPAT001	Produce cakes
SITHPAT003	Produce pastries
SITHPAT005	Produce petits fours
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC001	Use food preparation equipment
SITHPAT002	Produce gateaux, torten and cakes
SITHCCC011	Use cookery skills effectively
SITHPAT006	Produce desserts
SITHKOP001	Clean kitchen premises and equipment
BSBWOR203	Work effectively with others
SITXHRM001	Coach others in job skills
SITHPAT004	Produce yeast-based bakery products
SITXFSA002	Participate in safe food handling practices
BSBSUS201	Participate in environmentally sustainable work practices
SITXFSA001	Use hygienic practices for food safety
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices

Career pathways

Nationally recognised training	Certificate III In Patisserie
Possible job outcome	professional patisserie cook pastry chef

Skills recognition

Your current skills, knowledge and experience can help you get a qualification.

Find out about skills recognition and RPL for certificate to advanced diploma courses.

Find out about advanced standing for graduate certificate, graduate diploma and bachelor degree courses.
Admission requirements

Applicants must be at least 16 years of age at the time of commencement, Applicants must complete the Basic Key Skills Builder (BKSB) assessment and achieve an outcome of ACSF exit level 2 - working level 3 for literacy and numeracy., Applicants need to have a basic knowledge of the use of Microsoft Word and Excel, as well as Internet and email use and have access to a computer or tablet, Please note: students will be required to undertake manual handling, including heavy lifting of up to 8kg, use kitchen tools and utensils and be able to stand for a minimum of 4 hour blocks

Fees

Fees
Indicative course fees
	Course fees for students eligible for Skills First funding		Full fee paying Fees for a student not eligible for Skills First funding or concession.
	Concession Fees for student eligible for Skills First funding and concession.	Non-concession Fees for a non-concession student eligible for Skills First funding.
Maximum full course tuition fee* (GST exempt)	$542.85	$2714.25	$9623.25

Total course materials and associated fees (GST inc)	$1085.00	$1085.00	$1085.00
Student Services fee (GST inc and maximum payable each year)	$125	$250	$250
Payable	$1752.85	$4049.25	$10958.25

*The student tuition fees as published are subject to change given individual circumstances at enrolment. Material fees are also subject to change given individual circumstances. Please note: Fees will be subject to change if the course runs over two or more calendar years. You will also be required to pay the Student Services fee for each year of enrolment. The ancillary fee is now incorporated into the Student Services fee. Find out about help with fees.

Help with fees

Payment plans

At Chisholm, you can spread your tuition costs over the year by making part payments via direct debit on a weekly, fortnightly or monthly basis. Payment plans are available for local students enrolling in certificate level courses only. Read more about payment plans.

Scholarships

Annual scholarships may be available to eligible students suffering financial hardship through the Caroline Chisholm Education Foundation. Find out more about the scholarships, which to date have supported more than 150 students with grants ranging from a few hundred dollars to a few thousand, depending on circumstance and the area of study.

Government-subsidised training

Check here to see if you are eligible for government-subsidised training. Training to eligible students is delivered with Victorian and Commonwealth funding.

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