| Tuition fees GST exempt | Cost |
| Full Fee | $3,827 |
| Government subsidised | $1,591 |
| Concession | $3.18 |
| Mandatory Non-Tuition Fees | Cost |
| General Services Fee | $70 Per Semester |
| General Services Fee (Concession) | $35 Per Semester |
Holmesglen Institute of TAFE
Holmesglen Institute of TAFE
Overview
Inspire your goal of becoming a skilled patisserie chef with our Certificate III in Patisserie (Commercial Cookery Stream). Designed for aspiring chefs – who have completed or are completing commercial cookery units – this comprehensive course combines hands-on training and classroom learning in our simulated commercial kitchens. Whether you're starting your patisserie career or adding to your existing cookery qualification, our Certificate III in Patisserie course will give you the skills to bring sweet treats to life.
Career Opportunities
- pastry chef
- patissier
- restaurants
- hotels
- catering operations
Pathway to further studies
- SIT40721 Certificate IV in Patisserie (Release 2)
- SIT40521 Certificate IV in Kitchen Management (Release 1)
- SIT50422 Diploma of Hospitality Management (Release 2)
Studying the Certificate III in Patisserie at Holmesglen
The course is taught through a blend of 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. <p>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. <p>This qualification could also lead you to establish your own patisserie business where you can produce your own sweet creations. <p>Holmesglen offer CV writing and interview workshops to students to assist with the transition into employment.
Entry Requirements
To be eligible, students must be at least 16 years of age.<p>Students will be required to complete a pre training interview to ensure the course meets their needs and they are suited to the course.
Learners must have successfully completed or be completing the following units in SIT30821 Certificate III in Commercial Cookery:<br>HLTAID011 Provide First Aid<br>SITHCCC023 Use food preparation equipment<br>SITHCCC027 Prepare dishes using basic methods of cookery<br>SITHKOP009 Clean kitchen premises and equipment<br>SITHPAT016 Produce desserts<br>SITXFSA005 Use hygienic practices for food safety<br>SITXFSA006 Participate in safe food handling practices<br>SITXHRM007 Coach others in job skills<br>SITXINV006 Receive, store and maintain stock<br>SITXWHS005 Participate in safe work practices<br>SITHCCC038 Produce and serve food for buffets<br>SITHCCC042 Prepare food to meet special dietary requirements<br>SITHKOP010 Plan and cost recipes<p>The following units must have already been completed prior to an applicant being considered:<br>SITHCCC023 Use food preparation equipment<br>SITHCCC027 Prepare dishes using basic methods of cookery<br>SITHKOP009 Clean kitchen premises and equipment<br>SITXFSA005 Use hygienic practices for food safety<br>SITXFSA006 Participate in safe food handling practices<br>SITXWHS005 Participate in safe work practices<p>A learner may apply to enter SIT31021 Certificate III in Patisserie - Commercial Cookery Stream with different units of competency completed or from a previous training package.In this instance a customised training program will be completed and units of competency checked against the current version of the training package. Gap training may be required for units that are deemed not equivalent from previous training packages, or where pre-requisite units have not been completed.
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.
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.
Course Structure
Timetable
Classes are scheduled to be held on Tuesdays from 3.30pm – 9.30pm.<p>To receive this qualification, you must complete a total of 21 units, comprising 15 core units and 6 elective units. The elective units are selected as follows:<p>4 units from Group A or Group B<br>2 units from Group A, Group B, or Group C<br>Elective units have been chosen by Holmesglen based on feedback from industry and staff qualifications.
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.
How to apply
Direct
Click the ‘apply’ button below to start your application. Our Holmesglen team will reach out to discuss your study options and pre-training requirements.
No ‘apply’ button? Click ‘enquire online’ to register your interest for our next available intake.
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.
Outcomes
Qualification and Recognition
Once completed, learners will be awarded a SIT31021 Certificate III in Patisserie. Completion of this qualification contributes to recognition as a trade cook.
Industry Connections
Fees
Additional Course Cost
Indicative costs for this course include:
<br>Toolkit - selected items (from) $220
<br>Paddock to plate Excursion (optional) $300
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. <a href="/study-with-us/tafe-study/tafe-fees-and-funding">Find out now if you are eligible for Government-subsidised fees or Concession. </a>
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