Certificate III in Patisserie

National ID: SIT31016
State ID: AZW8
Qualification level:

Course is available at the following locations

Private
Australian Professional Skills Institute

The Certificate III in Patisserie course equips you with a broad spectrum of theoretical knowledge and practical patisserie preparation and presentation techniques to become a pastry chef. Upon completion of this course, you will master a range of fine patisserie skills to create visually stunning and delicious cakes, pastries, gateaux, decorative chocolate and sugar work and buffet display pieces.

During the course, you will go through a mix of face-to-face training at our campus (40 Lord St, East Perth) with multi-media demonstrations, hands-on practical training in a operational commercial kitchen, and workplace training in a pastry kitchen, a patisserie business or a bakery.

Certificate holders will be able to work as a pastry chef, a patissier or a chef de cuisine with a wide range of fine patisserie skills. This course is suitable for apprenticeship.

Well-trained and qualified staff in this field are in high demand by leading hotels, restaurants and boutique patisseries. Enrol in the course and make your next move in this career path with us. 

Delivery Location: Wellington Fair, 40 Lord Street, East Perth  

Course description

The Certificate III in Patisserie course equips you with a broad spectrum of theoretical knowledge and practical patisserie preparation and presentation techniques to become a pastry chef. Upon completion of this course, you will master a range of fine patisserie skills to create visually stunning and delicious cakes, pastries, gateaux, decorative chocolate and sugar work and buffet display pieces.

During the course, you will go through a mix of face-to-face training at our campus (40 Lord St, East Perth) with multi-media demonstrations, hands-on practical training in a operational commercial kitchen, and workplace training in a pastry kitchen, a patisserie business or a bakery.

Certificate holders will be able to work as a pastry chef, a patissier or a chef de cuisine with a wide range of fine patisserie skills. This course is suitable for apprenticeship.

Well-trained and qualified staff in this field are in high demand by leading hotels, restaurants and boutique patisseries. Enrol in the course and make your next move in this career path with us. 

Delivery Location: Wellington Fair, 40 Lord Street, East Perth  

Campus locations

Course page link
Public
Central Regional TAFE

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

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
Public
North Metropolitan TAFE

A sweet career creating tasty delights

When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, café, 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, yeast goods and chocolates. You will also learn about cleaning and sanatisation, food safety programs, personal and environmental 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.

Gain these skills

  • Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes
  • Creativity, flare and an eye for detail
  • Clean, tidy, and organised learner

Is this course right for me?

  • Passion for food and in particular cakes and pastries
  • Interested in manual and practical skills
  • Able to stay on feet for extended periods
  • Organisational skills
  • Able to undertake detailed and intricate work
  • Cleanliness and a focus on health and safety
  • Maybe new to hospitality

UNITS

Core Units

The following units in Apprenticeship are customised according to the individual Training Agreement that is negotiated with the employer and may vary (within the Qualification rules) in each case. The following units make up a typical Certificate III in Patisserie program.

Unit TitleNational IDUnit of Study
Prepare dishes using basic methods of cookerySITHCCC005AWS07
Use food preparation equipmentSITHCCC001AWS11
Use hygienic practices for food safetySITXFSA001AWQ50
Participate in environmentally sustainable work practicesBSBSUS201AUK77
Produce yeast-based bakery productsSITHPAT004AWR34
Work effectively with othersBSBWOR203AUH64
Clean kitchen premises and equipmentSITHKOP001AWR41
Participate in safe work practicesSITXWHS001AWQ17
Participate in safe food handling practicesSITXFSA002AWQ48
Maintain the quality of perishable itemsSITXINV002AWQ38
Produce dessertsSITHPAT006AWR33
Produce pastriesSITHPAT003AWR32
Produce cakesSITHPAT001AWR36
Produce gateaux, torten and cakesSITHPAT002AWR35
Produce petits foursSITHPAT005AWR31
Use cookery skills effectivelySITHCCC011AWS02
Coach others in job skillsSITXHRM001AWQ45

Elective Units - Common to both

Unit TitleNational IDUnit of Study
Source and use information on the hospitality industrySITHIND002AWR47
Prepare and serve espresso coffeeSITHFAB005AWR85
Prepare food to meet special dietary requirementsSITHCCC018AWR94
Plan and cost basic menusSITHKOP002AWR44
Manage conflictSITXCOM005AWQ63

Course description

A sweet career creating tasty delights

When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, café, 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, yeast goods and chocolates. You will also learn about cleaning and sanatisation, food safety programs, personal and environmental 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.

Gain these skills

  • Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes
  • Creativity, flare and an eye for detail
  • Clean, tidy, and organised learner

Is this course right for me?

  • Passion for food and in particular cakes and pastries
  • Interested in manual and practical skills
  • Able to stay on feet for extended periods
  • Organisational skills
  • Able to undertake detailed and intricate work
  • Cleanliness and a focus on health and safety
  • Maybe new to hospitality

UNITS

Core Units

The following units in Apprenticeship are customised according to the individual Training Agreement that is negotiated with the employer and may vary (within the Qualification rules) in each case. The following units make up a typical Certificate III in Patisserie program.

Unit TitleNational IDUnit of Study
Prepare dishes using basic methods of cookerySITHCCC005AWS07
Use food preparation equipmentSITHCCC001AWS11
Use hygienic practices for food safetySITXFSA001AWQ50
Participate in environmentally sustainable work practicesBSBSUS201AUK77
Produce yeast-based bakery productsSITHPAT004AWR34
Work effectively with othersBSBWOR203AUH64
Clean kitchen premises and equipmentSITHKOP001AWR41
Participate in safe work practicesSITXWHS001AWQ17
Participate in safe food handling practicesSITXFSA002AWQ48
Maintain the quality of perishable itemsSITXINV002AWQ38
Produce dessertsSITHPAT006AWR33
Produce pastriesSITHPAT003AWR32
Produce cakesSITHPAT001AWR36
Produce gateaux, torten and cakesSITHPAT002AWR35
Produce petits foursSITHPAT005AWR31
Use cookery skills effectivelySITHCCC011AWS02
Coach others in job skillsSITXHRM001AWQ45

Elective Units - Common to both

Unit TitleNational IDUnit of Study
Source and use information on the hospitality industrySITHIND002AWR47
Prepare and serve espresso coffeeSITHFAB005AWR85
Prepare food to meet special dietary requirementsSITHCCC018AWR94
Plan and cost basic menusSITHKOP002AWR44
Manage conflictSITXCOM005AWQ63

Campus locations

Course page link