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SIT31016 / FBP40221 | 092020A / 107355F

Certificate III in Patisserie / Certificate IV in Baking

International Students

Learn the technical skills required to produce cakes, desserts and petit fours as an advanced baker, pastry chef or bread baker in a commercial baking environment.

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STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY International
WHAT YOU'LL PAY
International
$22,500

Course overview

Learn the technical skills required to produce cakes, desserts, petit fours and artisan breads as an advanced baker, pastry chef or bread baker in a commercial baking environment.

Raise your baking skills by learning the technical, artisan and creative skills and knowledge required to produce advanced bakery and pastry products, and solve complex baking problems. You will also learn business skills including team management and customer service strategies, and develop knowledge about work health and safety legislation and regulations.

Successful completion of this course will enable you to work as a patissier, pastry chef, baker or artisan baker.

What can I do?

  • Pastry Chef
  • Bread Baker
  • Artisan Baker

Course outcome:

SIT31016 / FBP40221 Certificate III in Patisserie / Certificate IV in Baking

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 elective units from the list below. 

SIT31016 Certificate III in Patisserie

22 units must be completed:

  • 17 core units
  • 5 elective units

FBP40221 Certificate IV in Baking

14 units must be completed:

  • 7 core units plus
  • 7 elective units

You will also be required to undertake 120 hours of vocational placement in an approved setting. 

  • UNIT CODE
  • UNIT NAME

SIT31016 Certificate III in Patisserie

  • SIT31016 Certificate III in Patisserie

  • 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

FBP40221 Certificate IV in Baking

  • FBP40221 Certificate IV in Baking

  • UNIT CODE
  • BSBSUS411
    Implement and monitor environmentally sustainable work practices
    UNIT CODE :
    BSBSUS411
    Unit description :
    This unit describes the skills and knowledge required to analyse and implement improvements to the environmental sustainability of work practices and monitor their effectiveness.
  • UNIT NAME
  • Implement and monitor environmentally sustainable work practices

  • UNIT CODE
  • FBPFSY4001
    Supervise and maintain a food safety plan
    UNIT CODE :
    FBPFSY4001
    Unit description :
    This unit of competency describes the skills and knowledge required to maintain and implement a hazard analysis critical control point (HACCP) based food safety plan. It includes the ability to monitor the implementation of a food safety plan, to revise, verify and validate the system, and to respond to audit findings for the system.
  • UNIT NAME
  • Supervise and maintain a food safety plan

  • UNIT CODE
  • FBPRBK3016
    Control and order bakery stock
    UNIT CODE :
    FBPRBK3016
    Unit description :
    This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment.
  • UNIT NAME
  • Control and order bakery stock

  • UNIT CODE
  • FBPRBK4004
    Develop baked products
    UNIT CODE :
    FBPRBK4004
    Unit description :
  • UNIT NAME
  • Develop baked products

  • UNIT CODE
  • FBPRBK4006
    Coordinate baking operations
    UNIT CODE :
    FBPRBK4006
    Unit description :
    This unit of competency describes the skills and knowledge required to apply baking techniques to develop baked products in a commercial baking environment.
  • UNIT NAME
  • Coordinate baking operations

  • UNIT CODE
  • FBPWHS4002
    Maintain work health and safety processes
    UNIT CODE :
    FBPWHS4002
    Unit description :
    This unit of competency describes the skills and knowledge required to monitor the workplace health and safety policies, procedures and programs, in order to meet legislative requirements.
  • UNIT NAME
  • Maintain work health and safety processes

  • 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

Ways to study
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
18 months
Full time
Mixed mode
  • International: $22,500
South Bank
10 Jul 2023
18 months
Full time
Mixed mode
  • International: $22,500

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Certificate III in Patisserie / Certificate IV in Baking (SIT31016 / FBP40221)

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Certificate III in Patisserie / Certificate IV in Baking

COURSE CODE: SIT31016 / FBP40221
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 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. 
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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. View 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 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.

Placement

If you are not currently employed or volunteering in industry, during your course you will be required to complete vocational placement so you can start practising your new skills in a real-world environment. You’ll be required to work shifts determined by your placement provider, and these can include early mornings or late nights, any day of the week, including public holidays. TAFE Queensland may be able to assist in arranging suitable placements.

Completing placement is compulsory, and you will be expected to manage family and work commitments in order to complete your shifts. You are required to complete 120 hours of placement to satisfy this component of your qualification.

International important information

The advertised cost and duration will be broken down as per the following:

Transition statement

Replacement qualification

The qualification SIT31016 Certificate III in Patisserie 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
  • 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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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.

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