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SIT31016 Certificate III in Patisserie


Do you love all things Pastry and sweet?

Then this is the course for you!

This qualification provides you with the practical cookery skills and knowledge required to work safely in a commercial patisserie environment. As well as the practical skills, you will also learn the skills needed to work effectively and safely as part of team. Such skills as; communication, teamwork, conflict resolution, hygiene and time management.

Training is conducted in our onsite patisserie kitchens. These kitchens are equipped with commercial equipment such as mixers, bakery ovens and provers, just to name a few. You will be assessed through written tests, assignments and practical tasks.

This course is a pathway to the Certificate IV in Patisserie.

Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia arranges the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:

Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.

This course is a pathway to the

Course Recognition

Course Code: SIT31016
Course Name: Certificate III in Patisserie
CRICOS Code: 093228K
CRICOS Duration: 50 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
Course Delivery Location: Melbourne Campus (399 Lonsdale Street, Melbourne VIC 3000)
Brisbane Campus (41 Raff Street, Spring Hill QLD 4000)

Units of competency for the Certificate III in Patisserie

To achieve the Certificate III in Commercial Patisserie you must complete 17 core units and 5 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).
The 17 core units are;

Unit Code
Unit Description
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Clean kitchen premises and equipment
Unit Code
Unit Description
Produce cakes
Produce gateaux, torten and cakes
Produce pastries
Produce yeast-based bakery products
Produce petits fours
Produce desserts
Unit Code
Unit Description
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices

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, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

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