Certificate III In Patisserie

Learn how to make delectable pastries in a commercial kitchen

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

When you complete this program, 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, macaron, breads, gateaux, cakes, sandwiches and petits fours. Customer service, leadership and workplace safety will also be covered.

Course code: SIT31016
CRICOS: 094639E
Delivery location: Dandenong
International: Apply Now
Length: Full Time, 1 year.
Start dates: February, July

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Read more about this course

General Information:
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.

Mode of Study:
On Campus

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.

Industry/Work Placement:
Not applicable

Academic Pathways:
Graduates could continue their studies to Certificate IV in Patisserie with another provider.

Chisholm Institute 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
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment
SITHCCC003	Prepare and present sandwiches
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC011	Use cookery skills effectively
SITHKOP001	Clean kitchen premises and equipment
SITHPAT001	Produce cakes
SITHPAT003	Produce pastries
SITHPAT004	Produce yeast-based bakery products
SITHPAT006	Produce desserts
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
SITXFSA002	Participate in safe food handling practices
SITHCCC018	Prepare food to meet special dietary requirements
SITHKOP002	Plan and cost basic menus
SITXHRM001	Coach others in job skills
SITHCCC004	Package prepared foodstuffs
SITHPAT002	Produce gateaux, torten and cakes
SITHPAT005	Produce petits fours

Career pathways

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

Admission requirements

Academic IELTS 5.5 with no band less than 5.0, 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, Australian Year 11 or overseas equivalent, 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
Estimated total course fee = $15,665 Tuition fee (GST exempt) $13,890 plus $1515 (material fee) and $260 (student services fees which is being waived for 2021-2022 enrolments).

Chisholm is a Registered Training Organisation (RTO) and provides Nationally Recognised Training (NRT). This means you can be assured that our training will provide you with a qualification that is recognised and respected across Australia.

Chisholm courses are subject to minimum and maximum group numbers. Courses may be cancelled or postponed if minimum numbers are not achieved by the start date of the course. Courses may close prior to the start date if the maximum numbers are reached. In that situation, eligible applicants will be offered a place in the next available intake.

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