Certificate III in Patisserie

Certificate

The essential course for starting an enticing career in patisserie, this certificate arms you with the foundational vocational skills to become a specialist in all things sweet as a Pastry Chef/Patissier.

Key details

Degree Type

Certificate

Duration

1 - 2 years full-time

Course Code

SIT31021, 109760K

Study Mode

In person

Intake Months

Feb, May, Jul, Sep

Domestic Fees

$4,979 total

International Fees

$21,000 total

About this course

COURSE DESCRIPTION

The essential course for starting an enticing career in patisserie, this certificate arms you with the foundational vocational skills to become a specialist in all things sweet as a Pastry Chef/Patissier.

We provide on-campus training and industry engagement to teach you about desserts, gateaux, pastries, food safety, special dietary requirements and petit fours will set you on a path to a career in patisserie.

Special experiences the students might undergo may include excursions or study tours such as market visits, tours to specialist producer's sites and workshops and master classes with industry specialists.

Entry requirements

Selection Requirements

Pre-Training Review

A Literacy, Language and Numeracy assessment – which should take between 30-60 minutes.
Proof of ID
Pre-Training Review Form - This is not a test – it is a government requirement you must complete before we can offer you a place. It allows us to understand why you would like to study your course and what your careers goals are. We can also ensure that you enrol in the course that is the best fit for you.

Study locations

Melbourne

Sydney

Course structure

COURSE STRUCTURE

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Stage 1 (Full-time)

SITXFSA005 Use hygienic practices for food safety

SITHKOP009 Clean kitchen premises and equipment

SITHPAT011 Produce cakes

SITHPAT013 Produce pastries

SITHPAT014 Produce yeast-based bakery products

SITHPAT017 Prepare and model marzipan

SITHCCC034 Work effectively in a commercial kitchen

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXINV006 Receive, store and maintain stock

SITXWHS005 Participate in safe work practices

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHFAB025 Prepare and serve espresso coffee

Stage 2 (Full-time)

SITHCCC042 Prepare food to meet special dietary requirements

SITHKOP010 Plan and cost recipes

SITHPAT012 Produce specialised cakes

SITHPAT015 Produce petits fours

SITHPAT016 Produce desserts

SITXCOM006 Source and present information

SITXCOM007 Show social and cultural sensitivity

Stage 1 (Part-time)

SITHPAT011 Produce cakes

SITHPAT013 Produce pastries

SITXFSA005 Use hygienic practices for food safety

SITHKOP009 Clean kitchen premises and equipment

SITXINV006 Receive, store and maintain stock

SITHPAT014 Produce yeast-based bakery products

SITHPAT017 Prepare and model marzipan

SITXWHS005 Participate in safe work practices

Stage 2 (Part-time)

SITXFSA006 Participate in safe food handling practices

SITHKOP010 Plan and cost recipes

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC034 Work effectively in a commercial kitchen

SITXCOM007 Show social and cultural sensitivity

Stage 3 (Part-time)

SITXHRM007 Coach others in job skills

SITHPAT016 Produce desserts (continues in Stage 4)

SITXCOM006 Source and present information

SITHPAT015 Produce petits fours

SITHPAT012 Produce specialised cakes (continues in Stage 4)

Stage 4 (Part-time)

SITHFAB025 Prepare and serve espresso coffee

SITHCCC042 Prepare food to meet special dietary requirements

Graduate outcomes

Graduate satisfaction and employment outcomes for Business & Management courses at William Angliss Institute.

75.7%

Overall satisfaction

82.4%

Skill scale

67.6%

Teaching scale

68.8%

Employed full-time

Data source