Certificate III in Patisserie

National ID: SIT31016
State ID: AZW8
Qualification level:

Course is available at the following locations

Private
Australian Professional Skills Institute

Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.

Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.

Both qualifications include workplace training which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery.

If you are an Australian permanent resident, you can study these qualifications under Priority Industry Training subsided by the Department of Training and Workforce development.

Delivery Location: Wellington Fair, 40 Lord Street, East Perth and at the Workplace (for Chef apprenticeship)

Course description

Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.

Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.

Both qualifications include workplace training which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery.

If you are an Australian permanent resident, you can study these qualifications under Priority Industry Training subsided by the Department of Training and Workforce development.

Delivery Location: Wellington Fair, 40 Lord Street, East Perth and at the Workplace (for Chef apprenticeship)

Campus locations

Course page link
Public
Central Regional TAFE
Course Details
Training Package Version : Release 1.0
Do you have what it takes to be an artist of the kitchen? When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel. You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates. You will also learn about cleaning, first aid, food safety programs, hygiene, and workplace health and safety.
Additional Resources
Learners will be required to provide additional resources for this course. Details are provided in the Pre-Enrolment Pack.
VET FEE HELP : This course is NOT eligible for VET FEE HELP.

Course description

Course Details
Training Package Version : Release 1.0
Do you have what it takes to be an artist of the kitchen? When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel. You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates. You will also learn about cleaning, first aid, food safety programs, hygiene, and workplace health and safety.
Additional Resources
Learners will be required to provide additional resources for this course. Details are provided in the Pre-Enrolment Pack.
VET FEE HELP : This course is NOT eligible for VET FEE HELP.

Campus locations

Course page link
Public
South Metropolitan TAFE

Do you have what it takes to be an artist of the kitchen?

When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel.

You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates. You will also learn aboutcleaning, first aid, food safety programs, hygiene, and workplace health and safety.

The Certificate III in Patisserie is also delivered as an apprenticeship. Please see the Apprenticeships section for more information.

Course description

Do you have what it takes to be an artist of the kitchen?

When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel.

You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates. You will also learn aboutcleaning, first aid, food safety programs, hygiene, and workplace health and safety.

The Certificate III in Patisserie is also delivered as an apprenticeship. Please see the Apprenticeships section for more information.

Campus locations

Course page link
Public
South Regional TAFE

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.

Not all study modes are offered at all campuses. Please check with your local campus for study modes and elective units offered.

Course description

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.

Not all study modes are offered at all campuses. Please check with your local campus for study modes and elective units offered.

Campus locations

Course page link
Stanley College

Course description

Campus locations

Course page link