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.
SIT31016 Certificate III in Patisserie
Full fee | $13,265 |
International | $14,400 |
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.
Gain practical experience in our on-campus training restaurants where you will be preparing patisserie items for real life customers in a live environment.
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.
The successful achievement of this qualification requires you to complete all core and 5 elective units from the list below.
UNIT CODE | UNIT NAME | |
---|---|---|
BSBSUS201Participate in environmentally sustainable work practicesUnit 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. |
Participate in environmentally sustainable work practices | |
BSBWOR203Work effectively with othersUnit 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. |
Work effectively with others | |
SITHCCC001Use food preparation equipmentUnit 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. |
Use food preparation equipment | |
SITHCCC005Prepare dishes using basic methods of cookeryUnit 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. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Prepare dishes using basic methods of cookery | |
SITHCCC011Use cookery skills effectivelyUnit 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. |
Use cookery skills effectively | |
SITHKOP001Clean kitchen premises and equipmentUnit 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. |
Clean kitchen premises and equipment | |
SITHPAT001Produce cakesUnit 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. |
Produce cakes | |
SITHPAT002Produce gateaux, torten and cakesUnit 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. |
Produce gateaux, torten and cakes | |
SITHPAT003Produce pastriesUnit 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. |
Produce pastries | |
SITHPAT004Produce yeast-based bakery productsUnit 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. |
Produce yeast-based bakery products | |
SITHPAT005Produce petits foursUnit 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. |
Produce petits fours | |
SITHPAT006Produce dessertsUnit 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. |
Produce desserts | |
SITXFSA001Use hygienic practices for food safetyUnit 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; 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. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. 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. |
Use hygienic practices for food safety | |
SITXFSA002Participate in safe food handling practicesUnit 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. |
Participate in safe food handling practices | |
SITXHRM001Coach others in job skillsUnit 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. |
Coach others in job skills | |
SITXINV002Maintain the quality of perishable itemsUnit 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. It does not include general stock control processes which are covered by SITXINV001 Receive and store stock. The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants. |
Maintain the quality of perishable items | |
SITXWHS001Participate in safe work practicesUnit 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. |
Participate in safe work practices |
UNIT CODE | UNIT NAME | |
---|---|---|
SITXINV001Receive and store stockUnit code: SITXINV001 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. It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office. It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action. The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock. |
Receive and store stock | |
FBPRBK3014Produce sweet yeast productsUnit code: FBPRBK3014 |
Produce sweet yeast products | |
FBPRBK3009Produce biscuit and cookie productsUnit code: FBPRBK3009 |
Produce biscuit and cookie products | |
FBPRBK3018Produce basic artisan productsUnit code: FBPRBK3018 Unit description: This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. |
Produce basic artisan products | |
SITHCCC018Prepare food to meet special dietary requirementsUnit code: SITHCCC018 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural 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. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. |
Prepare food to meet special dietary requirements |
Note: For some courses, not all electives are available at all campuses.
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
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
South Bank | 12 July 2021 | 1 year | Full time up to 2 days per week | Classroom | Full fee: $13,265 |
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.
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
South Bank | 12 July 2021 | 1 year | Full time | Classroom | International: $14,400 |
South Bank | 24 January 2022 | 1 year | Full time | Classroom | International: $14,400 |
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.
In addition to your scheduled class hours you will be expected to complete additional study in your own time.
The course cost indicated is for students on an international student visa. If you’re visiting Australia on a non-student visa (e.g. partner visa, working holiday, employer sponsor etc.) please contact us directly for the price applicable to you.
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 pathwaysNo 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.
This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.
If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.
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.
Learn more
There are no formal entry requirements for this course.
Domestic Students
You need to meet one of the following academic requirements:
International Students
The following Selection criteria requirements apply only to International Students:
Students should be a minimum of 18 years of age. Student visa applicants under the age of 18 will be accepted where they demonstrate that they will be accompanied by a parent, legal custodian or a suitable relative who is aged 21 or over. This arrangement requires the approval of the Department of Home Affairs. For more information visit Department of Home Affairs - Welfare Requirements for Student Visa Applicants under 18.
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.
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.
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.
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.
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.
Learn more
Fast track your way to a formal qualification by earning credit for the things you already know. Getting recognition for the skills you've gained from the workplace or previous learning means less study time for you, and getting the paper to prove you're qualified a whole lot sooner. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.
If you have read and understood the student rules, refund policy, understand your fees and payment options, have a Unique Student Identifier (USI) and checked you meet the entry requirements and selection criteria for this course, you're ready to get started.
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