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SIT31113 Certificate III in Patisserie


Certificate III in Patisserie is delivered in a flexible learning environment of off the job and on the job training allowing students to study and work at the same time. Studying 3 days per week at our on campus Patisserie Kitchens (including commercial Bakery ovens). Our students are given a realistic learning environment to learn their trade whilst being supervised by Academia's experienced trainers within our on campus Patisserie Kitchen. This is supplemented by work placement in the industry kitchens of our hotel Partners, such as the Langham Hotel, The Westin, Park Hyatt Melbourne, RACV Club, or The Sheraton.

Patisserie Students can seek employment in a patisserie kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality patisserie establishments, restaurants, airlines, catering, in-store bakeries and cake shops.

Students that complete this qualification can pathway to the Certificate IV in Patisserie.

Course Recognition

Course Code: SIT31113
Course Name: Certificate III in Patisserie
CRICOS Code: 080879D
CRICOS Duration: 45 Weeks registered on CRICOS, including tuition and course breaks
Work placement: This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen and 3 days a week for 10 weeks in an authorised hospitality work place.
Course Delivery Location: Melbourne Campus (152 Elizabeth Street Melbourne VIC 3000)
Brisbane Campus (41 Raff Street Spring Hill QLD 4000)

Units of competency for the Certificate III in Patisserie

Unit Code
Unit Description
Participate in environmentally sustainable work practices
Work effectively with others
Provide first aid
Use food preparation equipment
Produce dishes using basic methods of cookery
Use cookery skills effectively
Prepare food to meet special dietary requirements
Clean kitchen premises and equipment
Unit Code
Unit Description
Plan and cost basic menus
Produce cakes
Produce gateaux, torten and cakes
Produce pastries
Produce yeast based bakery products
Produce petits fours
Produce desserts
Manage conflict
Use hygienic practices for food safety
Unit Code
Unit Description
Participate in safe food handling practices
Coach others in job skills
Roster staff
Maintain the quality of perishable items
Participate in safe work practices
This unit is delivered by Educational Emergency First Aid, RTO 7078, whom specialise in delivering First Aid courses. The training is delivered in an Academia training room, using Educational Emergency First Aid equipment and trainer(s). Educational Emergency First Aid will issue a Statement of Attainment for this unit within 10 days of completion, with a copy to Academia. Upon receiving the Statement of Attainment, credit will be given by Academia as part of the Certificate being studied at Academia (Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, Certificate III in Patisserie and Certificate IV in Patisserie.)

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.


After the successful completion of this course you can entry to

Study, Assessment Methods and Facilities

  1. This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
  2. Equipment includes: Fully Equipped Computer Labs, commercial kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Hospitality Management Courses & Pathway Options