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Certificate III in Patisserie

Course Code SIT31021

Non-apprenticeship

Duration
  • Full Time
  • 1 year
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley

This course is not available for International Students

Overview

This Certificate in Patisserie at Holmesglen combines practical training and classroom instruction in our simulated commercial kitchens. Over two weeks of practical placement, you'll develop essential patisserie skills and knowledge of kitchen operations, preparing you for a career as a pastry chef. This qualification opens doors to various opportunities in the food industry, including patisseries, restaurants, hotels, catering operations, cafés, and coffee shops. Gain hands-on experience and learn from industry experts to excel in the exciting world of pastry.

Career Opportunities

  • pastry chef
  • patissier

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 17 years of age.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any 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

Delivered over 2 semesters of 16 weeks each, 3 days per week approximately 5.5 hours per day on campus for face-to-face delivery. <p>Learners will be required to complete 2 weeks of practical placement in a restaurant/café that is approved by the HCB Teaching Staff. During this 2-week period, learners will complete 20 hours per week of services totalling 40 hours.<p><br>To receive this qualification, you must complete 21 units in total, comprising of 15 core units and 6 elective units. Elective units have been chosen by Holmesglen based on feedback from industry and staff qualifications.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITXINV006 Receive, store and maintain stock
SITHPAT015 Produce petits fours
SITXFSA006 Participate in safe food handling practices
SITHCCC034 Work effectively in a commercial kitchen
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT016 Produce desserts
SITXHRM007 Coach others in job skills
Unit code Unit name
SITHCCC038 Produce and serve food for buffets
SITHFAB025 Prepare and serve espresso coffee
SITHKOP010 Plan and cost recipes
SITXFSA007 Transport and store food
HLTAID011 Provide First Aid
SITXCOM007 Show social and cultural sensitivity

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

On completion, you will receive the SIT31021 Certificate III in Patisserie.

Industry Connections

Fees

Tuition fees GST exempt Cost
Full Fee $12,035
Government subsidised $4,001
Concession $801
Mandatory Non-Tuition Fees Cost
Materials fee $1,050
Activities fee $115
General Services Fee $70 Per Semester
General Services Fee (Concession) $35 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

The indicative additional course costs for this course are $1000. <br>This is for items including, but not limited to: <br>• cooks uniform including checkered pants, white jacket and non-slip enclosed toe shoes - $270 <br>• toolkit and knife set - from $450 <br>• extra activities ‘Paddock to plate’ excursion (optional) - $350

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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