SIT31021 | 109736K

Certificate III in Patisserie

Establish yourself as an entry level pasty chef or patissier with this hands on course. Develop the practical skills and foundation knowledge required to work in a pastry kitchen or continue with further study.

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STUDY LOCATIONS Greater Brisbane

WAYS TO STUDY On campus International

NEXT INTAKE Start date: 10 Jul 2023 Duration: 1 year View all intakes

WHAT YOU'LL PAY

Full Fee

$14,280

International

$15,000

Course overview

The Certificate III in Patisserie provides you with the entry level skills required to join a kitchen brigade as a pastry chef or patissier.

This course offers a broad range of kitchen operation skills while also focussing on growing your ability to skilfully produce cakes, desserts and petit fours.

Successful completion of this course will enable you to continue on to further cookery studies or enter the workforce as an entry level pastry chef or patissier.

What can I do?

Pastry Chef
Pastrycook

Course outcome:

SIT31021 Certificate III in Patisserie

Live training restaurant

Gain practical experience in our on-campus training restaurants where you will be preparing patisserie items for real life customers in a live environment.

Industry Connections

TAFE Queensland has many industry partners including The Star, Marriott, Accor, and Hilton. In collaboration with our partners we offer master classes presented by industry renowned chefs. These industry connections allow you to seek guidance on how to achieve your career goals and provide an opportunity for future employment outcomes.

What you will study

The successful achievement of this qualification requires you to complete all core and 6 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
SITHCCC023

Use food preparation equipment

UNIT CODE :
SITHCCC023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Use food preparation equipment

UNIT CODE
SITHCCC027

Prepare dishes using basic methods of cookery

UNIT CODE :
SITHCCC027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare dishes using basic methods of cookery

UNIT CODE
SITHCCC034

Work effectively in a commercial kitchen

UNIT CODE :
SITHCCC034

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Work effectively in a commercial kitchen

UNIT CODE
SITHKOP009

Clean kitchen premises and equipment

UNIT CODE :
SITHKOP009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Clean kitchen premises and equipment

UNIT CODE
SITHPAT011

Produce cakes

UNIT CODE :
SITHPAT011

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce cakes

UNIT CODE
SITHPAT012

Produce specialised cakes

UNIT CODE :
SITHPAT012

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce specialised cakes

UNIT CODE
SITHPAT013

Produce pastries

UNIT CODE :
SITHPAT013

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce pastries

UNIT CODE
SITHPAT014

Produce yeast-based bakery products

UNIT CODE :
SITHPAT014

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce yeast-based bakery products

UNIT CODE
SITHPAT015

Produce petits fours

UNIT CODE :
SITHPAT015

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce petits fours

UNIT CODE
SITHPAT016

Produce desserts

UNIT CODE :
SITHPAT016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce desserts

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices

UNIT CODE
SITXHRM007

Coach others in job skills

UNIT CODE :
SITXHRM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
UNIT NAME
Coach others in job skills

UNIT CODE
SITXINV006

Receive, store and maintain stock

UNIT CODE :
SITXINV006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Receive, store and maintain stock

UNIT CODE
SITXWHS005

Participate in safe work practices

UNIT CODE :
SITXWHS005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
UNIT NAME
Participate in safe work practices

UNIT CODE
UNIT NAME

UNIT CODE
FBPRBK3005

Produce basic bread products

UNIT CODE :
FBPRBK3005

Unit description :
This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
UNIT NAME
Produce basic bread products

UNIT CODE
FBPRBK3014

Produce sweet yeast products

UNIT CODE :
FBPRBK3014

Unit description :
This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
UNIT NAME
Produce sweet yeast products

UNIT CODE
FBPRBK4001

Produce artisan bread products

UNIT CODE :
FBPRBK4001

Unit description :
This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment.

Pre-requisite unit :
FBPRBK3005
UNIT NAME
Produce artisan bread products

UNIT CODE
SITHCCC042

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC042

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHKOP010

Plan and cost recipes

UNIT CODE :
SITHKOP010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
UNIT NAME
Plan and cost recipes

UNIT CODE
SITHPAT017

Prepare and model marzipan

UNIT CODE :
SITHPAT017

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and model marzipan

Note: For some courses, not all electives are available at all campuses.

Ways to study

Show courses from

On Campus

You'll learn face to face with a teacher in a classroom or simulated workplace environment. You may access learning materials through our online learning management system Connect. Learn more
View comparison chart

CAMPUS	STUDY MODE	START DATES	DURATION	WORKLOAD	WHAT YOU'LL PAY
South Bank	On Campus	10 Jul 2023	1 year	Full time up to 2 days per week	Full fee: $14,280 More Apply
South Bank On Campus Online Time How much of the course will be delivered online. 0% On Campus Time 100% START DATE The date the course starts. Apply early as intakes fill up quickly. 10 Jul 2023 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time up to 2 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Full fee: $14,280 Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

Show courses from

On Campus

You'll learn face to face with a teacher in a classroom or simulated workplace environment. You may access learning materials through our online learning management system Connect. Learn more
View comparison chart

CAMPUS	STUDY MODE	START DATES	DURATION	WORKLOAD	WHAT YOU'LL PAY
South Bank	On Campus	10 Jul 2023	1 year	Full time 2 days per week	International: $15,000 More Apply
South Bank On Campus Online Time How much of the course will be delivered online. 0% On Campus Time 100% START DATE The date the course starts. Apply early as intakes fill up quickly. 10 Jul 2023 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time 2 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $15,000 Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
South Bank	On Campus	22 Jan 2024	1 year	Full time 2 days per week	International: $15,000 More Apply
South Bank On Campus Online Time How much of the course will be delivered online. 0% On Campus Time 100% START DATE The date the course starts. Apply early as intakes fill up quickly. 22 Jan 2024 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time 2 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $15,000 Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

Studying on campus is a great way to enjoy the benefits of face-to-face education in a way that is far removed from a typical school. No matter which campus you choose, you know that you will be learning in an adult environment where you will be respected and nurtured. Attend a campus to learn face-to-face with a teacher in one of our learning spaces; such as a classroom, workshop, laboratory or simulated environments, or interact with teachers using real-time video or web conference tools. Learn more

Courses delivered on campus may have a combination of online and classroom based learning. Students are expected to undertake additional personal study to complete the course requirements.

As an international student at TAFE Queensland you'll gain hands-on experience in our modern classrooms, laboratories and workshops using state-of-the-art facilities and the same tools and equipment used in industry.

Get the internationally-recognised qualification you need to launch your career while enjoying the unique Australian landscape, culture, and lifestyle.

No matter where you are in your study journey, our team of international student support advisors can help you settle into life in Australia and provide support and assistance to help you throughout your studies.

As an international student you’ll study face-to-face in a classroom with other international and Australian students at one of our campus locations.

You will be expected to undertake additional personal study to complete the course requirements. The number of hours of personal study required is dependent on your existing knowledge, skills and language needs.

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Certificate III in Patisserie (SIT31021)

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Certificate III in Patisserie

COURSE CODE: SIT31021

Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more

Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

International student payment

Our preferred payment method is telegraphic transfer or credit card using Convera Global Pay for Students or the Flywire Payment Portal. Convera and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays.
Learn more

Important Information

Read this before applying

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

Domestic students
You need to meet one of the following academic requirements:

Completion of Year 10 Certificate or equivalent; or
Mature-aged entry with work experience in a related field

International students
The following selection criteria requirements apply only to International students:

English Language Proficiency: Academic IELTS 5.5 (no individual band less than 5.0) or ISLPR 2+ on all skills or other - View a list of all English Language tests accepted by TAFE Queensland International
Academic Requirements: Completion of Year 10 (or equivalent). Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion. For more information on the international education achievement levels equivalent to Year 10 and 12.

Applicants should be a minimum of 17 years of age and turning 18 during the first year of study with TAFE Queensland. International students who are under 18 years of age and are applying for a student visa are required by the Australian Department of Home Affairs to have adequate welfare arrangements in place.

Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You will need to have access to or purchase a beginners knife set, and a range of other equipment. You may also be required to purchase uniform items (including TAFE Queensland branded items). These details will also be provided during orientation.

Assessment Methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

How to Apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
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Course Disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of Prior Learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more

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Certificate III in Hospitality

Food and Beverage

Launch your hospitality career with this course offering practical skills and hands-on experience. Prepare yourself with a well rounded knowledge of the hospitality industry or continue with further study.

Careers

Function Host
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Full Time : 6 months

Next Start : 10 Jul 2023

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Certificate III in Patisserie

Course overview

What can I do?

Course outcome:

Live training restaurant

Industry Connections

Core units

Elective Units

South Bank

South Bank

South Bank

Download Brochure

Ask a question

Certificate III in Patisserie

Payment Options

How can I pay for this course?

Payment plan

Upfront payment

International student payment

Important Information

Read this before applying

Entry requirements

Selection criteria

Resources required

Assessment Methods

Pathways

University pathways

How to Apply

Direct application

For International students

Course Disclaimer

Recognition of Prior Learning (RPL) and credit transfers

Related Courses

Diploma of Hospitality Management

Careers

Certificate III in Catering Operations

Careers

Certificate III in Hospitality

Careers