Certificate III in Patisserie
National ID: SIT31016 | State ID: AZW8
A sweet career creating tasty delights
When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, café, restaurant or hotel.
You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, yeast goods and chocolates. You will also learn about cleaning and sanatisation, food safety programs, personal and environmental hygiene, and workplace health and safety.
The Certificate III in Patisserie is also delivered as an apprenticeship. Please see the Apprenticeships section for more information.
Gain these skills
- Use food preparation equipment
- Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes
- Participate in safe food handling and work practices
- Create desserts, pastries and specialty cakes
Is this course right for me?
I have the following attributes:
- Passion for food and in particular cakes and pastries
- Interested in manual and practical skills
- Able to stay on feet for extended periods
- Organisational skills
- Able to undertake detailed and intricate work
- Cleanliness and a focus on health and safety
- May be new to hospitality
Entrance Requirements
How to apply
Entrance Requirements
| School Leaver |
Non-School Leaver |
AQF |
| OLNA or NAPLAN 9 Band 8 |
C Grades in Year 10 English and Maths or equivalent |
Certificate I or Certificate II |
How to apply
On campus (full-time)
To apply to study on campus (full-time) through TAFE Admissions please go to tasonline.tafe.wa.edu.au
Other study types
For all other study types eg part-time or online visit our Apply and Enrol page.
Apprenticeships and traineeships
To commence an apprenticeship or traineeship, you must be employed in a training contract by an appropriate organisation to study, head to our Apprenticeships and traineeships page for more details.
Delivery location, important dates and study options
Semester 1
Joondalup (Kendrew Crescent) - Apprenticeship
Details
Fees and charges
Units
Overview
| When |
Semester 1, 2019 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
Apprenticeship
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
The units in Apprenticeship are customised according to the individual Training Agreement that is negotiated with the employer and may vary (within the Qualification rules) in each case.
Core
| Unit Title |
National ID |
| 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 |
Elective
| Unit Title |
National ID |
| Prepare food to meet special dietary requirements |
SITHCCC018 |
| Prepare and serve espresso coffee |
SITHFAB005 |
| Source and use information on the hospitality industry |
SITHIND002 |
| Plan and cost basic menus |
SITHKOP002 |
| Manage conflict |
SITXCOM005 |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Joondalup (Kendrew Crescent) - On Campus
Details
Fees and charges
Units
Overview
| When |
Semester 1, 2019 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
On campus
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
Core
| Unit Title |
National ID |
| 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 |
Elective
| Unit Title |
National ID |
| Prepare food to meet special dietary requirements |
SITHCCC018 |
| Prepare and serve espresso coffee |
SITHFAB005 |
| Source and use information on the hospitality industry |
SITHIND002 |
| Plan and cost basic menus |
SITHKOP002 |
| Manage conflict |
SITXCOM005 |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Semester 2
Joondalup (Kendrew Crescent) - Apprenticeship
Details
Fees and charges
Units
Overview
| When |
Semester 2, 2019 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
Apprenticeship
On campus
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
Core
| Unit Title |
National ID |
| 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 |
Elective
| Unit Title |
National ID |
| Prepare food to meet special dietary requirements |
SITHCCC018 |
| Prepare and serve espresso coffee |
SITHFAB005 |
| Source and use information on the hospitality industry |
SITHIND002 |
| Plan and cost basic menus |
SITHKOP002 |
| Manage conflict |
SITXCOM005 |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Joondalup (Kendrew Crescent) - On Campus
Details
Fees and charges
Units
Overview
| Duration |
2 semester/s |
| When |
Semester 2, 2019 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
On campus
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
Core
| Unit Title |
National ID |
| 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 |
Elective
| Unit Title |
National ID |
| Prepare food to meet special dietary requirements |
SITHCCC018 |
| Prepare and serve espresso coffee |
SITHFAB005 |
| Source and use information on the hospitality industry |
SITHIND002 |
| Plan and cost basic menus |
SITHKOP002 |
| Manage conflict |
SITXCOM005 |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Hospitality, Tourism and Events
Page last updated May 27, 2019
