Step into the kitchen and create mouth-watering cakes and pastries. Learn to whip up delicious fillings and desserts as a pastry chef or pâtissier, and work anywhere from boutique businesses to 5-star hotels.
Through a mixture of theory and practical course work, learn to:
Make a range of pastries including puff and shortcrust
Create delicious fillings like crème pâtissière
Make petit fours and delicate cakes and gateaux
Create a sensory adventure on a plate
Use a range of tools and equipment in the kitchen
Gain practical experience and develop specialist skills that give you an advantage in the job market.
A nationally recognised qualification at Certificate III level
Specialist skills to qualify as a pâtissier or pastry chef
Pathways to continue your study and enhance your career opportunities
This course requires evidence of previous experience or study before you can enrol
TAFE NSW offers the Certificate III in Patisserie as an apprenticeship. There may also be options available for you to study as a non-apprentice.
To be eligible to enrol as an apprentice, you must:
To be eligible to enrol, you must:
To be prepared for this course, we recommend that you have:
The ability to work in a high-pressure environment
The ability to work autonomously as well as with people as part of a team
Attention to detail
The ability to pay for equipment including a baking student uniform and a Chef’s toolbox, approximately $350-$420
TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.
Our graduates go onto roles like: pastry chef and pâtissier.
Take your study further with other courses offered at TAFE NSW:
The Certificate III in Patisserie does not have any pre-requisite courses.
The Certificate III in Patisserie does not have any related courses.
At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.
Courses are made up of a combination of both core and specialty units. In the Certificate III in Patisserie qualification, you’ll need to successfully complete 21 units of competency, including 15 core and 6 speciality units.
Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.