Certificate III In Patisserie

Learn how to make delicious pastries in a commercial kitchen

Course code

SIT31016

Delivery location

Dandenong

International

Go to International students page

Length

Full Time, 8 months.

Start dates

14 February, July

• 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.
  
  Chisholm TAFE is one of 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.
  
  INHERENT REQUIREMENTS
  
  Core skills required for this course: literacy and numeracy range from levels one to two
  
  Physical: 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

• Study units

  Unit code	Unit Description
  SITHPAT001	Produce cakes
  BSBWOR203	Work effectively with others
  SITHPAT003	Produce pastries
  SITXHRM001	Coach others in job skills
  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
  SITHPAT004	Produce yeast-based bakery products
  SITXFSA002	Participate in safe food handling practices
  SITHCCC018	Prepare food to meet special dietary requirements
  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
  SITHFAB005	Prepare and serve espresso coffee
  SITHKOP002	Plan and cost basic menus
  SITHCCC004	Package prepared foodstuffs
  SITHCCC003	Prepare and present sandwiches

• Career pathways

  Nationally recognised training	Certificate III In Patisserie	Certificate IV In Commercial Cookery
  Possible job outcome	professional patisserie cook pastry chef	chef de partie professional chef cookery apprentice

• 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
  	Student eligible for government-subsidised training 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)	$578.10	$2890.50	$10645.50
  Total course materials and associated fees (GST inc)	$1635.00	$1635.00	$1635.00
  Student Services fee (GST inc and maximum payable each year)	$135	$270	$270
  Payable	$2348.10	$4795.50	$12550.50

  *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. Check here to see if you are eligible for government-subsidised training. Training to eligible students is delivered with Victorian and Commonwealth funding. Students with a disability are encouraged to apply for this course using Skills First funding.

• 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. Students with a disability are encouraged to apply for this course using Skills First funding.