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  4. Certificate III in Patisserie
QUALIFICATION

Certificate III in Patisserie


 National Code: SIT31021
 TAFE SA Code: TP01365


2025 start

Description

Become a pastry chef and learn how to bake cakes, gateaux, pastries, yeast goods, and desserts in a commercial kitchen with this nationally accredited course. You’ll also learn about food safety and kitchen hygiene, use of kitchen equipment, and how to work well with others. Build your baking career in a patisserie, café, hotel, or catering company with TAFE SA.

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Duration
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12 months 

Full Time

Baker and Pastry Chef
Baker and Pastry Chef

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled
Regency Park

652304

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Full Time
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On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.

Full Time

Full Time classes

Part Time

Part Time classes

Day Classes

Day time classes

Evening Classes

Evening time classes

International

A course available to International students

Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course.

Please Read Before Applying

Attendance Requirements (subject to change)
Classes are Monday to Friday in the Patisserie kitchens at Regency campus from 8.00am to 3.00pm or 2.00 to 7.00pm.

Additional Uniforms, Equipment and Costs
$600 (approximately) for;

  • 2 chef uniforms
  • Patisserie tool kit
  • Name badge
  • TAFE SA polo shirt $600

Fees

Average cost per semester
Total Fees for the 12 month course
Subsidised
$2,202
$4,403
Concession
$1,584
$3,169
You may be eligible for government subsidised training.
Subsidised Training Eligibility
Subsidised training may require applicants to complete a Core Skills Profile Assessment (CSPA).
What is the CSPA?
Full Fee
$4,753
$9,505

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • Help with Fees

    Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

    Read More

    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes & Skills Covered

    Employment Outcomes

    This course provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Patisserie (SIT31021)
    This course covers working effectively with others, food preparation equipment, cookery skills, cleaning, cakes, gateaux, tortes, pastries, yeast-based products, petits fours, desserts, food safety and workplace safety. To complete the qualification you are required to complete all 15 core units and 6 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

  • Course Units

    Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Coach others in job skills 20
    Participate in safe food handling practices. 40
    Participate in safe work practices 12
    Prepare dishes using basic methods of cookery 45
    Produce cakes 24
    Produce desserts 100
    Produce pastries 24
    Produce petits fours 30
    Produce specialised cakes 60
    Produce yeast-based bakery products 42
    Receive, store and maintain stock 20
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively in a commercial kitchen 60

    Elective

    Name Nominal Hours
    Plan and cost recipes 40
    Prepare and serve espresso coffee 30
    Prepare food to meet special dietary requirements 75
    Produce basic bread products 120
    Provide First Aid 18
    Source and present information 10

Further Information

Brochure

Course guide

Brochure

Pre-enrolment Brochure

Contact us

Course enquiries and more information

Certificate III in Patisserie
TP01365
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