What will I learn?

When you finish the Certificate III in Patisserie course, you will gain the knowledge and abilities to work quickly and adequately in a commercial kitchen and have the capability to plan, prepare and bake mouth-watering cakes, tarts, petit fours, baked goods and chocolates

This Patisserie course gives a pathway to work in different organizations where patisserie items are prepared and served, including patisseries, restaurants, and hotels, catering operations, clubs, pubs, cafés and coffee shops.

The Certificate III in Patisserie prepares students to become qualified Pastry Cooks. An emphasis is placed on providing hands-on, practical training whilst students are learning to make cakes, gateaux, pastries, yeast goods and petit fours.

Units of Competency

BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
BSBITU202 Create and Use Spreadsheets
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHCCC018 Prepare food to meet special dietary requirements
SITXWHS002 Identify hazards, assess and control safety risks
SITHKOP001 Clean kitchen premises and equipment
SITXCCS006 Provide service to customers
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV001 Receive and store Stock
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices

Training Pathways

After achieving SIT31016 Certificate III in Patisserie, individuals could progress to SIT40716 Certificate IV in Patisserie.

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

Employment Pathways

Possible job titles include:
• Pastry Chef
• Patissier

Assessment Methods
The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.



Study options

Full Time (52 weeks)

Tuition fees
A$13,999.00 (7,49,411) per year
Application Fee: AUD $200
Start date

4 October 2021


Victorian Institute of Technology

Level 14, 123 Queen Street,



3000, MELBOURNE, Australia

Full Time (52 weeks)

Tuition fees
A$13,999.00 (7,49,411) per year
Application Fee: AUD $200
Start date

4 October 2021


Abbotsford Campus

413, Johnston Street,



3067, MELBOURNE, Australia

Entry requirements

For international students

Any one of the below:

  • Completion of senior high school to the Australian Year 11 or equivalent
  • Mature age students can also enter based on an interview with VIT staff

Minimum Age Requirement: 18 years or older at commencement of course.

An English Language proficiency level of one of the below:

  • Cert III in EAL / IELTS band score of 5.5 or equivalent
  • Satisfactorily completed ELICOS at least to Upper Intermediate level
  • Completed equivalent of Australian Year 11 qualification from any of the English speaking countries such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • Completed any AQF Certificate III or higher qualification
  • Satisfactorily completed at least one semester of study in Australia in a tertiary course (satisfactorily for this purpose would mean that the applicant has completed more than 50% of the semester load)
  • Completed a Placement Test devised and administered by VIT or a nominated accredited agency

*There may be different IELTS requirements depending on your chosen course.