Courses
Certificate III in Patisserie
Course Code: SIT31016
CRICOS Code: 093179C
Intakes: January/April/July/September
Course Length: 1 year
Campus: Melbourne and Brisbane
Study Mode: Full-time
International Students
Local Students
Downloads
Course Overview:
Mornings in the kitchen baking warm, flaky croissants, afternoons creating the perfect sweet and salty pastries, and evenings carefully decorating a wedding cake for the next day event. If the delectable aromas and breathtaking sights of specialty baking rule your life, then Front Cooking School’s Certificate III in Patisserie is the course for you. 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.
Course Structure:
To receive this qualification you must complete 22 units; 17 core units and 5 elective units. Students attend college 20 hours per week over 3 days with 1 day in the kitchen.
The course is conducted in 4 stages, each comprising 10 weeks, with holidays in between.
Work-based Training
As part of the course, student are required to complete 12 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.
Units:
Core Units
SITXFSA001 Use Hygienic Practices for Food Safety (pre-requisite for all practical units)
BSBSUS201 Participate in Environmentally Sustainable Work Practices
BSBWOR203 Work Effectively with Others
SITHCCC001 Use Food Preparation Equipment
SITHCCC005 Prepare Dishes Using Basic Methods of Cookery
SITHCCC011 Use Cookery Skills Effectively
SITHKOP001 Clean Kitchen Premises and Equipment
SITHPAT001 Produce Cakes
SITHPAT002 Produce Gateaux, Torten and Cakes
SITHPAT003 Produce Pastries
SITHPAT004 Produce Yeast-based Bakery Products
SITHPAT005 Produce Petits Fours
SITHPAT006 Produce Desserts
SITXFSA002 Participate in Safe Food Handling Practices
SITXHRM001 Coach Others in Job Skills
SITXINV002 Maintain the Quality of Perishable Items
SITXWHS001 Participate in Safe Work Practices
Elective Units
SITXINV001 Receive and Store Stock
SITHCCC018 Prepare Food to Meet Special Dietary Requirements
SITHCCC006 Prepare Appetizers and Salad
SITHKOP005 Coordinate Cooking Operations
SITCCC003 Prepare and Present Sandwiches
Requirements:
- 18 years or older
- Completion of Year 11 studies or equivalent
- IELTS 5.5 or equivalent
- Please see International Student Admission Policy and VET Assessment of Language, Literacy and Numeracy Skills Policy for further information.
RECOGNITION OF PRIOR LEARNING
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.
Please see Recognition of Prior Learning and Credit Transfer for more information.
Course Outcomes:
Graduates will be pursuing careers including that of Pastry Chef or Patissier.
Dates:
Fees:
View fee list here.
How to Apply
Downloads
Course Overview:
Mornings in the kitchen baking warm, flaky croissants, afternoons creating the perfect sweet and salty pastries, and evenings carefully decorating a wedding cake for the next day event. If the delectable aromas and breathtaking sights of specialty baking rule your life, then Front Cooking School’s Certificate III in Patisserie is the course for you. 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.
Course Structure:
To receive this qualification you must complete 22 units; 17 core units and 5 elective units.Students attend college 20 hours per week over 2-3 days with 1 day in the kitchen.
The course is conducted in 4 stages, each comprising 10 weeks, with holidays in between.
Workbased Training
As part of the course, student are required to complete 12 occasions of Workbased Training. The College will assist you in finding a suitable venue for you to complete your WBT.
Units:
Core Units
SITXFSA001 Use Hygienic Practices for Food Safety (pre-requisite for all practical units)
BSBSUS201 Participate in Environmentally Sustainable Work Practices
BSBWOR203 Work Effectively with Others
SITHCCC001 Use Food Preparation Equipment
SITHCCC005 Prepare Dishes Using Basic Methods of Cookery
SITHCCC011 Use Cookery Skills Effectively
SITHKOP001 Clean Kitchen Premises and Equipment
SITHPAT001 Produce Cakes
SITHPAT002 Produce Gateaux, Torten and Cakes
SITHPAT003 Produce Pastries
SITHPAT004 Produce Yeast-based Bakery Products
SITHPAT005 Produce Petits Fours
SITHPAT006 Produce Desserts
SITXFSA002 Participate in Safe Food Handling Practices
SITXHRM001 Coach Others in Job Skills
SITXINV002 Maintain the Quality of Perishable Items
SITXWHS001 Participate in Safe Work Practices
Elective Units
SITXINV001 Receive and Store Stock
SITHCCC018 Prepare Food to Meet Special Dietary Requirements
SITHCCC006 Prepare Appetizers and Salad
SITHKOP005 Coordinate Cooking Operations
SITCCC003 Prepare and Present Sandwiches
Requirements:
Entry by interview
RECOGNITION OF PRIOR LEARNING
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.
Please see Recognition of Prior Learning and Credit Transfer for more information.
Course Outcomes:
Graduates will be pursuing careers including that of Pastry Chef or Patissier.
Dates:
Fees:
Full Tuition Fee: $7, 300 per year
Enrolment Fee: $200
Students eligible for Skills First funding –
Tuition $0 and material fees
For more information on the Skills First program please click here.
For Fee schedule, please see above Downloads section.
Material Fees:
$480