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National code: SIT31021

Certificate III in Patisserie

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Overview About this course

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.

Outcomes What you'll gain

Learning outcomes

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

  • Temper chocolate

  • 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

Course outcomes

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

Suitability Is this course right for you?

Entry requirements

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.

  • Apprenticeship

  • To be eligible to enrol as an apprentice, you must:

    • Be employed as an apprentice in the industry
    • Register with an Apprenticeship Network Provider who will support your application

  • Non-apprenticeship

  • To be eligible to enrol, you must:

    • Be at least 21 years of age or over
    • Have at least 2 years of work experience in the food industry
    • Be currently working in the industry, or have worked in the industry in the past 5 years

Entry recommendations

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.

Pathways Future career and study options

Career pathways

Our graduates go onto roles like: pastry chef and pâtissier.

Study pathways

Take your study further with other courses offered at TAFE NSW:

Previous study 0 Courses

Begin here to gain experience and confidence in this study area.

The Certificate III in Patisserie does not have any pre-requisite courses.

Further study 2 Courses

Advance your skills to take your career to the next level

Related study 0 Courses

Strengthen your expertise and gain specialist skills to expand your employability.

The Certificate III in Patisserie does not have any related courses.

Your experience counts

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.

Units Units taught in this course

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.

  • Work effectively in a commercial kitchen SITHCCC034

  • Produce cakes SITHPAT011

  • Produce pastries SITHPAT013

  • Clean kitchen premises and equipment SITHKOP009

  • ... 4