Certificate III in Patisserie
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.
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:
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
21 units must be completed:
15 core units
6 elective units
Units marked with an *asterisk have one or more prerequisites
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.
Core units 15 units
Produce specialised cakes
Produce yeast-based bakery products
Produce petits fours
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
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
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 5.5 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
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
Please call (02) 9211 3945 or send an email: to firstname.lastname@example.org to assess your eligibility.