Certificate III in Patisserie

Decadent, luxurious, opulent and enticing - properly prepared pastry goods are more than just food. They bring joy, excitement and romance to an occasion. Yet there is something secret about the craft of the patisserie chef.
Ballarat - SMB
Location
Semester 1
Semester 2
Other intakes
Ballarat - SMB
Semester 1
Semester 2
Other intakes
-
View all semester start dates
Length
1 year
Qualification Code
SIT31016

Decadent, luxurious, opulent and enticing - properly prepared pastry goods are more than just food. They bring joy, excitement and romance to an occasion. Yet there is something secret about the craft of the patisserie chef. Working with precise detail and exceptional margins, an effective patisserie section can add immense value and attraction to a kitchen operation. The ingredients are challenging, the expectations of customers are high and the popularity of a good patisserie chef is based on an understanding of heat and ingredients that goes well beyond the knowledge of a normal cook.

This program opens the door to the world of baked goods, pastries and desserts. During the program you will learn sophisticated international patisserie styles and techniques for the preparation and decoration of exotic cakes, comforting pastries and excitingly intuitive desserts.

 

  • Dessert chef
  • Pastry cook
  • Patisserie chef

A proficient patisserie chef is a highly valued member of any kitchen. The program will allow you to develop a level of expertise well beyond that of most cooks in this challenging area of the kitchen.

Successful completion of this program will provide you with the skills and knowledge to work as a commercial/professional patisserie chef. Employment opportunities include restaurants, bakeries and cafes.

The course content below provides all possible units related to the course. If the course has various streams, the units you are required to study will depend on your chosen stream.

PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES
BSBSUS201
WORK EFFECTIVELY WITH OTHERS
BSBWOR203
USE FOOD PREPARATION EQUIPMENT
SITHCCC001
PREPARE DISHES USING BASIC METHODS OF COOKERY
SITHCCC005
USE COOKERY SKILLS EFFECTIVELY
SITHCCC011
CLEAN KITCHEN PREMISES AND EQUIPMENT
SITHKOP001
PRODUCE CAKES
SITHPAT001
PRODUCE GATEAUX, TORTEN AND CAKES
SITHPAT002
PRODUCE PASTRIES
SITHPAT003
PRODUCE YEAST-BASED BAKERY PRODUCTS
SITHPAT004
PRODUCE PETITS FOURS
SITHPAT005
PRODUCE DESSERTS
SITHPAT006
USE HYGIENIC PRACTICES FOR FOOD SAFETY
SITXFSA001
PARTICIPATE IN SAFE FOOD HANDLING PRACTICES
SITXFSA002
COACH OTHERS IN JOB SKILLS
SITXHRM001
MAINTAIN THE QUALITY OF PERISHABLE ITEMS
SITXINV002
PARTICIPATE IN SAFE WORK PRACTICES
SITXWHS001
PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS
SITHCCC018
PROVIDE RESPONSIBLE SERVICE OF ALCOHOL
SITHFAB002
PREPARE AND SERVE ESPRESSO COFFEE
SITHFAB005
PREPARE AND MODEL MARZIPAN
SITHPAT007
MANAGE CONFLICT
SITXCOM005

The application method varies depending on your circumstances, please visit our TAFE application page for further information.

For information in relation to the University and students rights and responsibilities please refer to the VET Information Guide.

Applicants need to demonstrate the literacy and numeracy skills required to undertake this course through a test as part of the application process. The test will be conducted through Federation College prior to commencement of training. Feedback will be provided to the applicant on their results and types of support, if necessary, available to them.

The application method varies depending on your circumstances, please visit our How to apply page for further information.

VTAC application: No

Direct application: Yes

Federation University code: LLL

National course code: SIT31016

Entry requirements (year 12)

Entry requirements (non year 12)

There are no formal prerequisites, however preference is given to those with previous study or experience in the industry.

Applicants of this program will be required to:

•            complete an application form

•            attend the information session

•            complete a numeracy & literacy selection exercise

•            attend an interview

Approximately 15 hours per week.

Fees are subject to change annually.

Fees are payable at the time of enrolment. In addition your program may require you to purchase books and materials. Some of these costs may be payable on enrolment day.

For further information regarding these costs, please view 2020 Indicative Course Fees (pdf, 756kb) for tuition and materials fees payable to FedUni.  

Indicative government-subsidised and full-fee course fees are shown on this document, and should be read in conjunction with the information on the TAFE fees website.

Eligible applicants/students accessing government-subsidised training under the 'Skills First Program' need to be aware enrolling in a qualification may affect their ability to access future government-subsidised training.

For further information please refer to the Fees, charges and eligibility on the TAFE fees website.
 

2020 TAFE Eligibility Exemptions

 

You could be eligible for government subsidised study at Federation University Australia through the TAFE eligibility exemptions. 

If you have been deemed ineligible for a government subsidised place because you have a higher qualification or have commenced two qualifications at the same level you may be eligible to enrol in a government subsidised place with a TAFE eligibility exemption. Please refer to the TAFE fees website or contact the course coordinator
 

Please note: A limited number of TAFE eligibility exemptions are available so contact us now to secure your place for 2020.

Other study costs

Additional costs will include the purchase of approved chef's uniform, knife kit and excursion costs. Full details of required uniform and knives will be issued upon enrolment and is also available at any time upon request. You should budget for up to $161.00 for a uniform and $350.00 for a knife kit.

Approved industry footwear (black) is also a requirement for all practical classes.

If what you have learned at work, from other programs, courses, from life experience or training provided at work is relevant to this program, you may be entitled to gain subject credits or exemptions. The University is obliged to recognise the AQF qualifications and statements of attainment issued by other registered training organisations. For further details contact Federation University on 1800 333 864.

This program is part of the Hospitality, Tourism and Events Training Package.

  • Certificate III in Commercial Cookery
  • Certificate IV in Commercial Cookery
  • Certificate IV in Patisserie

A range of student services are available at most campuses. For further information on these services or for course information, please contact us on 1800 333 864.

The commencement of all programs is subject to available funding and enrolment quotas.

All information contained in this program overview including the availability of programs and fees, is correct at the time of being published, however the University reserves the right to alter any program, procedure or fee. Students should check for any amendment prior to enrolment.

CRICOS Provider No.00103D.
Please note: This training is delivered with Victorian and Commonwealth Government funding to eligible individuals.
National RTO Code: 4909.

 

 

School department

Federation TAFE