Courses
Certificate III Patisserie
Course Code: SIT31021
CRICOS Code: 109756F
Intakes: January/April/July/September/October *Please click here for Intake dates by campus
Course Length: 1 year
Campus: Melbourne and Brisbane
Delivery mode: On-campus
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 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.
Course Structure:
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.
Units:
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
*These units are 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
Academic Requirements:
- 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.
Additional Requirements:
Other requirements to be met prior to commencing Work-based Training:
- COVID-19 Vaccination Record
Course Outcomes:
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
Dates:
View all dates here.
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 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.
Course Structure:
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.
Units:
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
*These units are 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
Academic 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 VET Recoginition of Prior Learning and Credit Transfer Policy for more information.
Additional Requirements:
Other requirements to be met prior to commencing Work-based Training:
- COVID-19 Vaccination Record
Course Outcomes:
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
Dates:
View all dates here.
Fees:
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.
Material Fees:
$600