Certificate III In Patisserie

COVID-19 Announcement: Changes to course delivery. View our Coronavirus updates page.

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.

Please note that, due to the COVID-19 pandemic and social distancing requirements, to continue your learning journey, this program will be delivered remotely where possible.

Participants will be required to engage with learning material online and via video conferencing software rather than attend classes. Refer to our COVID-19 Online Service Standards for details of minimum technical requirements and support available. While it is expected that the course duration will remain unchanged, it may be necessary to extend the completion date if circumstances change. Chisholm will be monitoring the situation closely and inform of any changes if the duration of a course is extended.

If you have any queries on a course delivery please contact our student information centre on 1300 244 746 or enquiries@chisholm.edu.au.

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

Study units

Unit code	Unit Description
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC001	Use food preparation equipment
SITHKOP001	Clean kitchen premises and equipment
SITHPAT001	Produce cakes
SITHCCC011	Use cookery skills effectively
SITHPAT005	Produce petits fours
SITHPAT002	Produce gateaux, torten and cakes
SITHPAT003	Produce pastries
SITHPAT006	Produce desserts
SITXHRM001	Coach others in job skills

Career pathways

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

Admission requirements

Australian Year 11 or overseas equivalent, IELTS 5.5 with no band less than 5.0
Fees
Estimated total course fee = $15,235. Tuition fee (GST exempt)$13,890 plus $1,345 (material and student services fees).

*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.

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