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Certificate III in Patisserie

CRICOS: 03667K

RTO CODE 45326

The Certificate III in Patisserie provides you with the entry level skills required to join a kitchen brigade as a pastry chef or pâtissier. This course offers a broad range of kitchen operation skills while also focusing on growing your ability to skillfully produce cakes, desserts and petit fours.


Course Overview

This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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

Possible job titles include:

  • Pastry chef

  • Patissier

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. 

Packaging Rules

21 units must be completed:

15 core units

6 elective units

Units marked with an *asterisk have one or more prerequisites

Course Duration

This course is 4 terms (1 Year Duration) – On campus and Work-based Learning.


It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.


This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.


Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.

Course Structure

Core units      15 units

Unit Code
Unit Name
Produce cakes
Produce specialised cakes
Produce pastries
Produce yeast-based bakery products
Produce petits fours
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices
Prepare dishes using basic methods of cookery
Work effectively in a commercial kitchen
Clean kitchen premises and equipment
Use food preparation equipment

Electives        6 units

Unit Code
Unit Name
Prepare and model marzipan
Identify hazards, assess and control safety risks
Prepare and serve espresso coffee
Produce and serve food for buffets
Plan and cost recipes
Prepare food to meet special dietary requirements

Entry Requirement

International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:

  • Year 12 or equivalent in the Australia education system

  • English Proficiency 6.0 or equivalent

  • Minimum 18 years of age (for international students only)

  • Domestic Students: Year 11, higher or equivalent.

Fees and Charges

Please view our international fees and charges here

Domestic Charges Here

Materials needed - For Domestic Students Only 

To complete this course, the following materials are required:

Patisserie Tool Kit at an estimated cost of $325

Patisserie Uniform and Boots at an estimated cost $135

Food Safety Supervisor Certificate Licence Fee at an estimated cost $30.00

Smart and Skilled
You may be eligible for Smart and Skilled funding for this qualification.
Skills NSW - Discover and compare courses. 

Please call (02) 9211 3945 or send an email: to to assess your eligibility.

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