Back to Farming and Primary Production

    National code: SIT31021

    Certificate III in Patisserie

    Ask a question

    OverviewAbout this course

    Step into the kitchen and create mouth-watering cakes and pastries. Learn to whip up delicious fillings and desserts as a pastry chef or pâtissier, and work anywhere from boutique businesses to 5-star hotels.

    OutcomesWhat you'll gain

    Learning outcomes

    Through a mixture of theory and practical course work, learn to:

    • Make a range of pastries including puff and shortcrust

    • Create delicious fillings like crème pâtissière

    • Temper chocolate

    • Make petit fours and delicate cakes and gateaux

    • Create a sensory adventure on a plate

    • Use a range of tools and equipment in the kitchen

    Course outcomes

    Gain practical experience and develop specialist skills that give you an advantage in the job market.

    • A nationally recognised qualification at Certificate III level

    • Specialist skills to qualify as a pâtissier or pastry chef

    • Pathways to continue your study and enhance your career opportunities

    SuitabilityIs this course right for you?

    Entry requirements

    This course requires evidence of previous experience or study before you can enrol

    Apprenticeship

    • Be employed as an apprentice in the industry

    • Register with an Apprenticeship Connect Australia Provider (ACAP) who will support your application

    Non-apprenticeship

    • Non-apprenticeship pathways for trade-related qualifications allow you to have your industry skills assessed through recognition of prior learning (RPL) and undertake gap training to gain a trade qualification. To take this course as a non-apprenticeship, you must:

    • Be at least 21 years of age, as evidenced by photo identification

    • Have at least 2 years of work experience in this occupation or trade, as evidenced by employee records such as your resume and/or letters from your employers

    • Be currently employed in the relevant industry, as evidenced by a letter from your employer

    Entry recommendations

    To be prepared for this course, we recommend that you have:

    • The ability to work in a high-pressure environment

    • The ability to work autonomously as well as with people as part of a team

    • Attention to detail

    • The ability to pay for equipment including a baking student uniform and a Chef’s toolbox, approximately $350-$420

    TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.

    PathwaysFuture career and study options

    Career pathways

    Our graduates go onto roles like: pastry chef and pâtissier.

    Study pathways

    Take your study further with other courses offered at TAFE NSW:

    Previous study0 Courses

    Begin here to gain experience and confidence in this study area.

    The Certificate III in Patisserie does not have any pre-requisite courses.

    Further study2 Courses

    Advance your skills to take your career to the next level

    Related study0 Courses

    Strengthen your expertise and gain specialist skills to expand your employability.

    The Certificate III in Patisserie does not have any related courses.

    Your experience counts

    At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.

    UnitsUnits taught in this course

    Courses are made up of a combination of both core and specialty units. In the Certificate III in Patisserie qualification, you’ll need to successfully complete 21 units of competency, including 15 core and 6 speciality units.

    Please note, not all specialty units are offered at every TAFE NSW location. It is highly recommended that you check with your preferred campus for information about the specialty units offered at that location.

    Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.

    • Use food preparation equipmentSITHCCC023

    • Prepare dishes using basic methods of cookerySITHCCC027

    • Work effectively in a commercial kitchenSITHCCC034

    • Clean kitchen premises and equipmentSITHKOP009

    • ... 4

    TAFE NSW servicesFacilities and support

    TAFE NSW provides support services across all campus locations and online. Whatever your needs or circumstances, we have the people, resources, counselling and facilities to support you in focusing on your studies.

    • TAFE NSW Disability Support Service

    • TAFE NSW Language, Literacy and Numeracy (LLN) support

    • TAFE NSW Aboriginal Support; Learner support (ABE)

    • TAFE NSW Careers, Counselling and Pathways Service

    • TAFE NSW Libraries

    • Scholarship programs – be supported as you explore your talents and fulfil your potential

    • Read&Write literacy and study support software is available free for all TAFE NSW students to use while studying on campus and at home

    • LinkedIn Learning – an online resource which offers innovative courses and tutorials to improve your personal and professional skills

    • Student associations – get social with our student community

    Info sessionsWant to know more?

    There are a total of 13 information sessions planned for this course. They'll take place at different locations across the state.

    You can select a study option below to see the sessions available. Or you can view all sessions related to Farming and Primary Production

    Study optionsFind a location to enrol