Certificate III in Patisserie Course Code SIT31021 Commercial Cookery Stream

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Duration

Part Time
1 year

Delivery

Mixed Delivery

Intakes

Campus

Glen Waverley

This course is not available for International Students

Course Overview

The SIT31021 Certificate III in Patisserie (Commercial Cookery Stream) is designed for students who have completed one semester or the full Certificate III in Commercial Cookery and want to develop specialised patisserie skills.Eligible Commercial Cookery units can be applied as credit towards the Patisserie qualification, allowing you to build on your existing cookery training while developing the skills and knowledge required to produce patisserie products.Through practical and classroom-based learning in Holmesglen's simulated commercial training kitchens, you'll develop skills relevant to pastry chef roles in patisseries, restaurants, hotels, cafés, catering operations and other hospitality venues.

Career Opportunities

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Pathway to further studies

<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/bakery-and-pastry/vocational-education/certificate-iii-in-patisserie-non-apprenticeship">SIT31021 Certificate III in Patisserie (Release 1)</a>
<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/bakery-and-pastry/vocational-education/certificate-iv-in-patisserie-non-apprenticeship">SIT40721 Certificate IV in Patisserie (Release 2)</a>
<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/cookery/vocational-education/certificate-iv-in-kitchen-management">SIT40521 Certificate IV in Kitchen Management (Release 1)</a>
<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/hospitality/vocational-education/diploma-of-hospitality-management">SIT50422 Diploma of Hospitality Management (Release 2)</a>

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. 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 offer CV writing and interview workshops to students to assist with the transition into employment.

Entry Requirements

Language, literacy and numeracy (LLN) Learners entering after completing the full SIT30821 Certificate III in Commercial Cookery must complete an online LLN assessment before attending a pre-training review with an Education Manager or HCB staff member.Current Holmesglen students entering after successfully completing one semester may use the LLN assessment completed for entry into their Commercial Cookery course. If the assessment is more than 12 months old, a new online LLN assessment must be completed.Required units Learners must have successfully completed, or be completing, the following units: • HLTAID011 Provide First Aid • SITHCCC023 Use food preparation equipment* • SITHCCC027 Prepare dishes using basic methods of cookery* • SITHKOP009 Clean kitchen premises and equipment* • SITHPAT016 Produce desserts • SITXFSA005 Use hygienic practices for food safety* • SITXFSA006 Participate in safe food handling practices* • SITXHRM007 Coach others in job skills • SITXINV006 Receive, store and maintain stock • SITXWHS005 Participate in safe work practices* • SITHCCC038 Produce and serve food for buffets • SITHCCC042 Prepare food to meet special dietary requirements • SITHKOP010 Plan and cost recipes *These units must already be successfully completed before an applicant can be considered for entry.Previous study Learners who have completed different units of competency or units from a previous training package may still apply. Holmesglen will assess completed units against the current training package and develop a customised training program.Gap training may be required where previously completed units are not equivalent or prerequisite units have not been completed.

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

Class schedule • Tuesdays, 3.30 pm – 9.30 pm • 1 day per week • Approximately 5.5 hours per day Course structure The SIT31021 Certificate III in Patisserie consists of 21 units: • 15 core units • 6 elective units • 13 units are completed as part of the learner's Certificate III in Commercial Cookery • The remaining 8 units are delivered over two semesters of 18 weeks each Delivery The course combines practical and classroom-based learning in Holmesglen's simulated commercial training kitchens. Elective units have been selected based on industry consultation and align with the packaging rules for this qualification.

Core units

Unit code	Unit name
SITHPAT013	Produce pastries
SITHCCC034	Work effectively in a commercial kitchen
SITHPAT014	Produce yeast-based bakery products
SITHPAT015	Produce petits fours
SITHPAT011	Produce cakes
SITHPAT012	Produce specialised cakes

Elective units

Unit code	Unit name
SITXCOM007	Show social and cultural sensitivity
SITHPAT017	Prepare and model marzipan

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

We are no longer accepting new applications for this course. Please contact the Holmesglen Connect team at 1300 639 888 if you need further information.

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

Tuition fees GST exempt	Cost
Full Fee	$12,583
Government subsidised	$4,195
Concession	$839

Mandatory Non-Tuition Fees	Cost
Materials fee	$1,590
Activities fee	$120
General Services Fee	$80 Per Semester
General Services Fee (Concession)	$40 Per Semester

The General Services Fee (GSF) at Holmesglen is a mandatory annual fee applicable to all students enrolled in Certificate I through Advanced Diploma courses. This fee supports various student services such as counselling, welfare support, and learning assistance provided by our dedicated student support and wellbeing teams. For more details on the GSF and its specific allocations, please visit the <a title=" General Services Fee page" href="/current-students/course-resources/fees-and-payments/General-Services-Fee.html">General Services Fee (GSF) page</a>.

Additional Course Cost

Indicative costs for this course include: Equipment (additional items to previously purchased cookery equipment) - selected items (from) $220 Paddock to plate Excursion (optional) $300 Please note that if you have not previously enrolled into a Cookery or Patisserie course at Holmesglen, you may be required to pay a material and activity fee. This will be discussed with the department prior to confirming your course enrolment.

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>

Overview

Entry Requirements

Course Structure

How to Apply

Outcomes

Fees

FAQs

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Certificate III in Patisserie Course Code SIT31021 Commercial Cookery Stream

Course Overview

Career Opportunities

Pathway to further studies

Studying the Certificate III in Patisserie at Holmesglen

Entry Requirements

Recognition of prior learning

Course Structure

TimeTable

Assessment

How to apply

Recruitment

Outcomes

Qualification and Recognition

Industry Connections

Fees

Additional Course Cost

Upcoming open day Upcoming open days description text

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Upcoming open day

Upcoming open days description text