Courses

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 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.

To receive this qualification you must complete 21 units; 15 core units and 6 elective units.   You will attend classes 20 hours per week over 2 days (excluding student supervised study).

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.

Students need to complete 21 units of competency, consisting of:

• 15 core units and
• 6 elective units

Core Units

SITHCCC023*  Use food preparation equipment
SITHCCC027*  Prepare dishes using basic methods of cookery
SITHCCC034*  Work effectively in a commercial kitchen
SITHKOP009* Clean kitchen premises and equipment
SITHPAT011*   Produce cakes
SITHPAT012*   Produce specialised cakes
SITHPAT013*   Produce pastries
SITHPAT014*   Produce yeast-based bakery products
SITHPAT015*   Produce petits fours
SITHPAT016*   Produce desserts
SITXFSA005     Use hygienic practices for food safety
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

Elective Units

FBPRBK3014   Produce sweet yeast products
SITHCCC042* Prepare food to meet special dietary requirements
SITHKOP010   Plan and cost recipes
SITHPAT017*  Prepare and model marzipan
FBPRBK3005  Produce basic bread product
SITXCOM007  Show social and cultural sensitivity

Note

*This unit is undertaken in the first week as it is a prerequisite for many units
*Prerequisite is
SITXFSA005*Use hygienic practices for food safety
SITHCCC027*  Prepare dishes using basic methods of cookery

# SITHCCC034* Work effectively in a commercial kitchen ^ minimum 12 occasions work based training

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see International Student Admissions (HE and VET) 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 VET Recoginition of Prior Learning and Credit Transfer Policy for more information.

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. Possible job titles include:

• Pastry chef
• Patissier

View all dates here.

View fee list here.

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 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.

To receive this qualification you must complete 22 units; 17 core units and 5 elective units.  You will attend college 20 hours per week over 2 days (excluding student supervised study).

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. The College will assist you in finding a suitable venue for you to complete your WBT.

Students need to complete 21 units of competency, consisting of:

• 15 core units and
• 6 elective units

Core Units

SITHCCC023*  Use food preparation equipment
SITHCCC027*  Prepare dishes using basic methods of cookery
SITHCCC034*  Work effectively in a commercial kitchen
SITHKOP009* Clean kitchen premises and equipment
SITHPAT011*   Produce cakes
SITHPAT012*   Produce specialised cakes
SITHPAT013*   Produce pastries
SITHPAT014*   Produce yeast-based bakery products
SITHPAT015*   Produce petits fours
SITHPAT016*   Produce desserts
SITXFSA005     Use hygienic practices for food safety
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

Elective Units

FBPRBK3014   Produce sweet yeast products
SITHCCC042* Prepare food to meet special dietary requirements
SITHKOP010   Plan and cost recipes
SITHPAT017*  Prepare and model marzipan
FBPRBK3005  Produce basic bread product
SITXCOM007  Show social and cultural sensitivity

Note

*This unit is undertaken in the first week as it is a prerequisite for many units
*Prerequisite is
SITXFSA005*Use hygienic practices for food safety
SITHCCC027*  Prepare dishes using basic methods of cookery

# SITHCCC034* Work effectively in a commercial kitchen ^ minimum 12 occasions work based training

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 VET Recoginition of Prior Learning and Credit Transfer Policy for more information.

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.

Possible job titles include:

• Pastry chef
• Patissier

View all dates here.

Full Tuition Fee: $7, 800
Enrolment Fee: $0

Students eligible for Skills First funding  (Victorian students only) –
Tuition $0 and material fees

Please click here to download the Victorian Skills First Statement of Fees and Charges. 

$480 (January intake)
$600 (April, July and September intakes)