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SIT31016 | 092020A

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.

Apply Now
NEXT INTAKE On campus: South Bank Start date: 23 Jan 2023 Duration: 1 year
STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY On campus International
WHAT YOU'LL PAY
Full Fee
$13,605
International
$14,400

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:

SIT31016 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 5 elective units from the list below. 

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • BSBSUS201
    Participate in environmentally sustainable work practices
    UNIT CODE :
    BSBSUS201
    Unit description :

    This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

  • UNIT NAME
  • Participate in environmentally sustainable work practices

  • UNIT CODE
  • BSBWOR203
    Work effectively with others
    UNIT CODE :
    BSBWOR203
    Unit description :

    This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

  • UNIT NAME
  • Work effectively with others

  • UNIT CODE
  • SITHCCC001
    Use food preparation equipment
    UNIT CODE :
    SITHCCC001
    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. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC005
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC005
    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 :
    SITXFSA001
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC011
    Use cookery skills effectively
    UNIT CODE :
    SITHCCC011
    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 :
    SITXFSA001
  • UNIT NAME
  • Use cookery skills effectively

  • UNIT CODE
  • SITHKOP001
    Clean kitchen premises and equipment
    UNIT CODE :
    SITHKOP001
    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 :
    SITXFSA001
  • UNIT NAME
  • Clean kitchen premises and equipment

  • UNIT CODE
  • SITHPAT001
    Produce cakes
    UNIT CODE :
    SITHPAT001
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce cakes

  • UNIT CODE
  • SITHPAT002
    Produce gateaux, torten and cakes
    UNIT CODE :
    SITHPAT002
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce gateaux, torten and cakes

  • UNIT CODE
  • SITHPAT003
    Produce pastries
    UNIT CODE :
    SITHPAT003
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce pastries

  • UNIT CODE
  • SITHPAT004
    Produce yeast-based bakery products
    UNIT CODE :
    SITHPAT004
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce yeast-based bakery products

  • UNIT CODE
  • SITHPAT005
    Produce petits fours
    UNIT CODE :
    SITHPAT005
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce petits fours

  • UNIT CODE
  • SITHPAT006
    Produce desserts
    UNIT CODE :
    SITHPAT006
    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. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITXFSA001
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA001
    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
  • SITXFSA002
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA002
    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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
  • UNIT NAME
  • Participate in safe food handling practices

  • UNIT CODE
  • SITXHRM001
    Coach others in job skills
    UNIT CODE :
    SITXHRM001
    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. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXINV002
    Maintain the quality of perishable items
    UNIT CODE :
    SITXINV002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Maintain the quality of perishable items

  • UNIT CODE
  • SITXWHS001
    Participate in safe work practices
    UNIT CODE :
    SITXWHS001
    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

Ways to study
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
1 year
Full time up to 2 days per week
Classroom
  • Full fee: $13,605
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
1 year
Full time 2 days per week
Classroom
  • International: $14,400
South Bank
10 Jul 2023
1 year
Full time 2 days per week
Classroom
  • International: $14,400
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
1 year
Full time up to 2 days per week
Classroom
  • Full fee: $13,605
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
1 year
Full time 2 days per week
Classroom
  • International: $14,400
South Bank
10 Jul 2023
1 year
Full time 2 days per week
Classroom
  • International: $14,400

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Certificate III in Patisserie (SIT31016)

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Certificate III in Patisserie

COURSE CODE: SIT31016
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.

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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.

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International student payment

Our preferred payment method is telegraphic transfer or credit card using Western Union Global Pay for Students or the Flywire Payment Portal. Western Union and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays. 
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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.  TAFE Queensland has entered an agreement with Union Institute of Language (UIL) to facilitate the provision of the welfare services (fees apply).

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, Adobe Acrobat Reader and Adobe Flash Player. 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.

Need to know

Replacement qualification

This qualification has been replaced by SIT31021 Certificate III in Patisserie, as of 9 June 2022. A transition period applies to enable current students to complete their study. The transition period finishes on 8 June 2023. If required, enrolments will be transitioned into the replacement qualification.

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

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • Federation University
  • University of Southern Queensland

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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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