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Certificate III in Patisserie

Course Code SIT31021


  • Full Time
  • 1 year
  • On Campus
  • Glen Waverley

This course is not available for International Students


The Certificate III in Patisserie is the essential course for starting a career as a pastry chef/patissier. In this course, you’ll receive specialist training in areas of desserts, gateaux, torten, cakes, pastries and petit fours as well as a thorough understanding of food safety, setting you on a path to a career in patisserie.

Career Opportunities

  • pastry chef
  • patissier

Pathway to further studies

  • SIT40721 Certificate IV in Patisserie
  • SIT40521 Certificate IV in Kitchen Management
  • SIT50422 Diploma of Hospitality Management

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.
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


This course combines practical and classroom-based learning in Holmesglen's simulated commercial training kitchens. It spans two semesters, each lasting 16 weeks, with classes held three days a week for about 5.5 hours per day on campus. Additionally, there are two weeks of practical placement included in the course.<p>To receive this qualification you must complete 15 core units and six elective units. Elective units have been chosen by Holmesglen based on current industry trends and requirements. <p>If you have already completed other eligible elective units, these may be counted towards completion of the course.
Unit code Unit name
SITXWHS005 Participate in safe work practices
SITXFSA005 Use hygienic practices for food safety
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITXINV006 Receive, store and maintain stock
SITXFSA006 Participate in safe food handling practices
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITHPAT015 Produce petits fours
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHCCC034 Work effectively in a commercial kitchen
SITHPAT016 Produce desserts
SITXHRM007 Coach others in job skills
Unit code Unit name
SITHFAB025 Prepare and serve espresso coffee
SITHCCC038 Produce and serve food for buffets
HLTAID011 Provide First Aid
SITHKOP010 Plan and cost recipes
SITXFSA007 Transport and store food
SITXCOM007 Show social and cultural sensitivity


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


Click the ‘apply’ button below to get your application started with us. Our friendly Holmesglen team will be in touch to discuss your study opportunities and pre-training requirements.

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.


Qualification and Recognition

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

Industry Connections


Tuition fees GST exempt Cost
Full Fee $11,459
Government subsidised $3,797
Concession $760
Mandatory materials Cost
Materials fee $1,000
Activities fee $110

Additional Course Cost

Cooks Uniform $205 <br>Toolkit (from) $455 <br>Footwear (from) $60.00 <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-scholarships/government-subsidised-training">Find out now if you are eligible for Government-subsidised fees or Concession. </a>


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