Certificate III in Patisserie

National Course Code: SIT31016

Duration: 52 weeks

Intake: Monthly

Course Info

The Certificate III in Patisserie prepares students to become qualified Pastry Cooks. An emphasis is placed on providing hands-on, practical training whilst students are learning to make cakes, gateaux, pastries, yeast goods and petit fours.

Entry Requirements

  • 18 years or older
  • Satisfactorily completed Year 11 and Preferably Year 12 or equivalent
  • IELTS 5.5 or upper intermediate level ELICOS
  • Must meet Student Visa requirements

Units of Competency

BSBSUS201 - Participate in environmentally sustainable work practices BSBWOR203 - Work effectively with others BSBITU202 - Create and Use Spreadsheets SITHCCC001 - Use food preparation equipment SITHCCC005 - Prepare dishes using basic methods of cookery SITHCCC011 - Use cookery skills effectively SITHCCC018 - Prepare food to meet special dietary requirements SITXWHS002 - Identify hazards, assess and control safety risks SITHKOP001 - Clean kitchen premises and equipment SITXCCS006 - Provide service to customers 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 SITXFSA001 - Use hygienic practices for food safety SITXFSA002 - Participate in safe food handling practices SITXHRM001 - Coach others in job skills SITXINV001 - Receive and store Stock SITXINV002 - Maintain the quality of perishable items SITXWHS001 - Participate in safe work practices

Employment Opportunities

After successful completion, you may wish to apply for positions such as pastry chef or patissier.




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