This qualification at EI is currently available only to domestic students.
SIT31021 - Certificate III in Patisserie
COURSE OVERVIEW
The SIT31021 Certificate III in Patisserie is a nationally recognised qualification that develops the core patisserie skills and kitchen knowledge required to work as a pastry cook within the hospitality industry. This qualification reflects the role of individuals who produce a wide variety of cakes, pastries, desserts and bakery items while operating in a commercial kitchen environment.
Throughout the course, students learn to create patisserie products using a range of industry techniques, handle food safely, operate commercial kitchen equipment, and work effectively as part of a kitchen team. Training also covers essential organisational skills used in daily kitchen operations, including maintaining work areas, cleaning and sanitising equipment, receiving and storing stock, and following workplace health and safety procedures.
Learners are expected to use discretion and judgement, work with limited supervision, and follow established workplace plans, policies, and procedures commonly used across hospitality settings.
Campus
West Melbourne, Thomastown, Lalor
Course Duration
52 Weeks (including term breaks)
Next Intake
Enquire Now at [email protected]
Course Fee
AUD 10,000
ENTRY REQUIREMENTS
- There are no formal entry requirements for this qualification.
- Individuals may be expected to demonstrate basic language, literacy and numeracy skills, and have an interest in cooking and hospitality.
Please note:This qualification at EI is currently available only to domestic students.
For more information, please see
WHO THIS COURSE IS FOR
This qualification is ideal for individuals starting a career in patisserie, or those wishing to expand their cookery skills through specialised training in cake, pastry, and dessert production.
CAREER OPPORTUNITIES
Completing this qualification prepares students for a range of roles where patisserie and dessert products are produced. Graduates may work in cafés, patisseries, restaurants, hotels, bakeries, and commercial kitchen settings.
- Pastry Cook / Pastry Chef (Commis level)
- Apprentice Pastry Chef
- Bakery Assistant (specialising in pastries)
- Cake Decorator Assistant
- Dessert Chef Assistant / Commis Chef – Pastry
- Café or Bakery Production Assistant
- Kitchen Hand (with pastry focus)
These roles are typically suited to individuals entering or progressing within pastry and patisserie-related positions.
FURTHER STUDY PATHWAYS
After successfully completing SIT31021 Certificate III in Patisserie, students may progress to higher-level hospitality and patisserie qualifications, including:
COURSE DETAILS
SIT31021 Certificate III in Patisserie reflects the role of pastry cooks who apply a broad range of well-developed patisserie skills and sound knowledge of kitchen operations. Graduates are prepared to work with some independence and under limited supervision, using workplace plans, policies and procedures to guide their activities.
This qualification provides a pathway to employment in a range of hospitality organisations where patisserie products are prepared and served, including patisseries, cafés, restaurants, hotels, catering operations, clubs, and pubs.
All skills and knowledge must be applied in accordance with Commonwealth and State/Territory legislation, industry standards, and codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Work Placement
Everest Institute will organize Work Placement after consultations and formal agreements with individual students and relevant organizations.
You may also need to obtain evidence of a Police Check to ensure participation in Fieldwork Placement.
Course Units
Students must complete a total of 21 units, comprising of:
- 15 core units
- 6 elective units
