Overview
The Certificate III in Patisserie is the essential course for starting a career as a pastry chef/patissier. In this course, you’ll receive specialist training in areas of chocolate, desserts, gateaux, torten, cakes, pastries and petit fours as well as a thorough understanding of food safety and special dietary requirements, setting you on a path to a career in patisserie.
Career opportunities, include:
Pathways to further study:
- SIT40716 Certificate IV in Patisserie
- SIT40516 Certificate IV in Commercial Cookery
- SIT50416 Diploma of Hospitality
Studying the Certificate III in Patisserie at Holmesglen
The course is taught through a blend of online, classroom and practical training at Holmesglen's modern commercial kitchens. Our highly trained and experienced teaching staff will allow you to build specialist patisserie skills to step straight into this fast paced, exciting industry.
On completing the course, graduates will be well-positioned to find employment across a wide range of enterprises where patisserie products are prepared and served, including, patisseries, cake decorating venues, bakeries, cake and pastry production businesses, restaurants, hotels, cafes, and coffee shops.
This qualification could also lead you to establish your own patisserie business where you can produce your own sweet creations.
Holmesglen will also be delivering CV writing and interview workshops to the students to assist with the transition into employment.
Course structure
There is no intake at Moorabbin Campus
April intake is is only available part-time
Timetable - 3 days per week, Monday 9am-4pm, Thursday 3.30pm-9.30pm and Friday 11am-5pm.
To receive this qualification you must complete 17 core units and five elective units. Elective units have been chosen by Holmesglen based on current industry trends and requirements. If you have already completed other eligible elective units, these may be counted towards completion of the course.
Units
View units
| Unit code |
Name |
| SITXFSA001 |
Use hygienic practices for food safety |
| SITHCCC001 |
Use food preparation equipment |
| SITHKOP001 |
Clean kitchen premises and equipment |
| SITXWHS001 |
Participate in safe work practices |
| SITHCCC005 |
Prepare dishes using basic methods of cookery |
| BSBSUS201 |
Participate in environmentally sustainable work practices |
| BSBWOR203 |
Work effectively with others |
| SITHPAT003 |
Produce pastries |
| SITHCCC011 |
Use cookery skills effectively |
| SITXCCS007 |
Enhance customer service experiences |
| SITHCCC017 |
Handle and serve cheese |
| SITXFSA002 |
Participate in safe food handling practices |
| SITHPAT004 |
Produce yeast-based bakery products |
| SITHFAB005 |
Prepare and serve espresso coffee |
| SITXINV002 |
Maintain the quality of perishable items |
| SITHPAT002 |
Produce gateaux, torten and cakes |
| SITHPAT001 |
Produce cakes |
| SITXINV001 |
Receive and store stock |
| SITXHRM001 |
Coach others in job skills |
| SITHPAT006 |
Produce desserts |
| SITHPAT005 |
Produce petits fours |
| SITHPAT008 |
Produce chocolate confectionery |
| Code | Name |
|---|
| SITXFSA001 | Use hygienic practices for food safety |
| SITHCCC001 | Use food preparation equipment |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXWHS001 | Participate in safe work practices |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| SITHPAT003 | Produce pastries |
| SITHCCC011 | Use cookery skills effectively |
| SITXCCS007 | Enhance customer service experiences |
| SITHCCC017 | Handle and serve cheese |
| SITXFSA002 | Participate in safe food handling practices |
| SITHPAT004 | Produce yeast-based bakery products |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITXINV002 | Maintain the quality of perishable items |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT001 | Produce cakes |
| SITXINV001 | Receive and store stock |
| SITXHRM001 | Coach others in job skills |
| SITHPAT006 | Produce desserts |
| SITHPAT005 | Produce petits fours |
| SITHPAT008 | Produce chocolate confectionery |
Assessment
Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.
Entry requirements
Students will be required to complete a pre training interview to ensure the course meets their needs and they are suited to the course.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment .This will assist with determining your suitability to the course, verify your training plan and identify and learning support needs.
COVID-19 vaccination requirements
Please refer to our coronavirus update page to view current vaccine requirements.
Recognition of prior learning
You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.
Outcomes
Qualification and recognition
On completion, you will receive the SIT31016 Certificate III in Patisserie.
Connections with industry
A major strength of Holmesglen's Hospitality, Cookery and Bakery Department is our connections with industry. For many years, we have forged relationships with industry bodies such as Shared Tables, Australian Culinary Federation (ACF) and Les Toques Blanches, as well as hundreds of businesses through our workplace training.
This year, we have created a range of 'out of the box" opportunities for our students to provide additional value and experience for their learning, these include:
- Chef Masterclass events
- Melbourne epicurean experiences
- Paddock-to-plate tours to Holmesglen's Eildon Rural Property
- Industry icon dinners
- Degustation wine dinners
- Networking opportunities with industry mentors
- Cheese and wine-tasting event.
How to apply
Direct
Apply Now
Visit How to Apply for more information on the application process.
Recruitment
Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.
Find out more about your rights and obligations as a student and the services we provide at Holmesglen.
Fees
| Tuition fees (GST exempt) |
Cost |
|
| Full Fee | $11,075 | |
| Government subsidised | $3,657 | |
| Concession | $731 | |
| Mandatory Materials and Activities fees * (GST inc) |
|
|
| Materials fee | $750 | |
| Activities fee | $100 | |
*Mandatory Materials and Activities fees are still payable by all students including students who may be eligible for Government subsidised/Concession fees.
**Additional costs may also apply for course consumable and other costs. These may include consumables such as learning resources, personal protective equipment/clothing and other costs such as immunisation costs, National Police Check and Working with Children Check for relevant courses. To view the additional costs that apply for each course, download a full list of estimated additional costs by course (PDF - 102kb).
All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. Find out now if you are eligible for Government-subsidised fees or Concession
.