The Certificate III in Patisserie is the essential course for starting a career as a pastry chef/pattisier. You’ll receive specialist training and industry engagement to teach you about desserts, gateaux, pastries and petit fours as well as 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
- SIT40616 Certificate IV in Catering Operations
- SIT40516 Certificate IV in Commercial Cookery
Study at home through remote learning
While measures are in place to curb the spread of Coronavirus (COVID-19), units of theory for this course will be delivered remotely and other units delivered on campus with social distancing in place.
Find out more about remote learning
Watch our virtual tour
Take a tour of our hospitality, cookery and patisserie centre
Studying the Certificate III in Patisserie at Holmesglen
This course is designed to give you the skills and knowledge to become a qualified cook, specialising in patisserie, where you can pursue job opportunities within kitchen operations that produce patisserie products.
You will master the art of creating specialty patisserie dishes and become a qualified patissier. This qualification could lead you to establish your own pattiserie or work in a restaurant producing a wide range of desserts and sweet creations.
You will learn multiple skills and techniques to produce a wide range of speciality pattiserie dishes used in today's vibrant food industry.
Full time: Monday 9am-4pm, Thursday 3pm-9pm, Friday 10am-5pm.
Part time: Saturday 9am-5pm.
To receive this qualification you must complete 17 core units and 5 elective units. Elective units have been chosen by Holmesglen.
If you have already completed other eligible elective units, these may be counted towards completion of the course.
||Use hygienic practices for food safety
||Use food preparation equipment
||Clean kitchen premises and equipment
||Participate in safe food handling practices
||Participate in safe work practices
||Participate in environmentally sustainable work practices
||Maintain the quality of perishable items
||Work effectively with others
||Receive and store stock
||Produce gateaux, torten and cakes
||Prepare dishes using basic methods of cookery
||Use cookery skills effectively
||Produce petits fours
||Produce yeast-based bakery products
||Provide responsible service of alcohol
||Coach others in job skills
||Produce chocolate confectionery
||Enhance customer service experiences
||Produce and serve food for buffets
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC001||Use food preparation equipment|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXFSA002||Participate in safe food handling practices|
|SITXWHS001||Participate in safe work practices|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITXINV002||Maintain the quality of perishable items|
|BSBWOR203||Work effectively with others|
|SITXINV001||Receive and store stock|
|SITHPAT002||Produce gateaux, torten and cakes|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC011||Use cookery skills effectively|
|SITHPAT005||Produce petits fours|
|SITHPAT004||Produce yeast-based bakery products|
|SITHFAB002||Provide responsible service of alcohol|
|SITXHRM001||Coach others in job skills|
|SITHPAT008||Produce chocolate confectionery|
|SITXCCS007||Enhance customer service experiences|
|SITHCCC015||Produce and serve food for buffets|
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.
No formal entry requirements.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. This will assist with determining your suitability to the course, verify your training plan and identify and learning support needs.
Recognition of prior learning
You may be able to shorten the length of 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.
Qualification and recognition
After completion of the course, you will receive the nationally endorsed SIT31016 Certificate III in Patisserie.
Connections with industry
Students engage with leading patisseries through site visits. All students have the opportunity to participate in the Victorian TAFE Patisserie competition, judged by a panel of industry experts.
How to apply
Visit How to Apply for more information on the application process.
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.
|Tuition fees (GST exempt)
|Other fees* (GST inc)
*Materials and Activities fees are still payable by all students including students who may be eligible for Government subsidised/Concession fees.
Additional costs may apply to students who may require a Working With Children Check, National Police Check, consumables such as learning resources, personal protective equipment/clothing and immunisation costs as relevant to the course requirements.
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 more about paying for your course.