Certificate III in

Certificate III in Patisserie is a hands-on program that equips aspiring pastry chefs with comprehensive skills in baking, cake decoration, chocolate work, and sugar artistry. Graduates are prepared for rewarding careers in patisseries, bakeries, hotels, and restaurants, crafting exquisite and visually appealing desserts.

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Student Type

Learning Mode


  • Melbourne

Next intake:

  • 22-July-2024
  • 07-Oct-2024


  • 52 Weeks (Course Breaks Included)


  • $13,169
Am I a Domestic or International Student?
You are considered a 'domestic' student for application purposes if: You are an Australian citizen; You are a New Zealand citizen (or dual citizenship holders of either Australia or New Zealand); You are an Australian permanent resident; You are an Australian permanent humanitarian visa holder. *If you don't hold one of the above visas or citizenships, you will apply as an international student.
Quality Education Since 1998

Certificate III in Patisserie

The Certificate III in Patisserie is a specialised and hands-on program designed to provide aspiring pastry chefs with comprehensive skills and knowledge in the art of pastry and dessert-making.

Program Highlights

Comprehensive pastry techniques in baking, cake decoration, chocolate work, and sugar artistry.
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Comprehensive Pastry Techniques

The program covers a wide range of patisserie techniques, including baking, cake decoration, chocolate work, and sugar artistry, providing students with a well-rounded skill set in the art of pastry.

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Hands-on Practical Training

Students engage in practical training in fully equipped pastry kitchens, allowing them to master various pastry techniques and develop creativity in designing visually appealing and delicious desserts.

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Precision and Attention to Detail

Emphasis is placed on precision and attention to detail to ensure graduates produce high-quality and exquisite pastries that meet industry standards.

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Menu Planning and Costing

Students gain insights into essential aspects of the patisserie industry, such as menu planning, costing, and budgeting, preparing them for real-world pastry operations.

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Career Opportunities

Graduates are well-prepared for rewarding careers as pastry chefs in patisseries, bakeries, hotels, and restaurants, where they can showcase their expertise in crafting delightful and artistic desserts.

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Artistic Dessert Creations

The program fosters creativity and artistry, empowering students to design visually captivating and delectable desserts that leave a lasting impression on patrons.

Open doors to opportunities around the world

Earn a degree that will elevate your international career prospects. Build a global network with students from many countries around the world.


Course Overview

Certificate III in Patisserie is a specialised and hands-on program tailored to aspiring pastry chefs seeking to master the art of pastry and dessert-making. The course encompasses a wide range of patisserie techniques, including baking, cake decoration, chocolate work, sugar artistry, and the creation of a variety of delectable desserts. Through practical training in fully equipped pastry kitchens, students develop proficiency in various pastry techniques, with a focus on precision and attention to detail to produce high-quality and visually appealing desserts.

The curriculum also includes essential aspects of the patisserie industry, allowing students to gain insights into menu planning, costing, and budgeting for pastry operations. Emphasis is placed on developing creativity and artistic flair in designing visually captivating and delightful desserts. Students engage in hands-on experience, honing their skills under the guidance of experienced pastry chefs, and learn to work efficiently in a dynamic kitchen environment.

Upon successful completion of Certificate III in Patisserie, graduates are well-prepared for rewarding career opportunities as skilled pastry chefs. They can pursue roles in patisseries, bakeries, hotels, and restaurants, where they contribute to creating exquisite and memorable desserts that leave a lasting impression on patrons. With their comprehensive skill set and industry-relevant knowledge, graduates are poised to excel in the culinary world, crafting delightful culinary creations that demonstrate their passion and expertise in the art of patisserie.

Certificate III in Patisserie qualification reflects the role of pastry cook who uses a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Upon completing the course, they will be able to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Course Name : SIT31021 - Certificate III in Patisserie
CRICOS Code : 109726A
Duration : 52 weeks
Intake : Refer to Intake Dates
Work placement : Students must complete minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT.
Entry Requirements :
  • Minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 10 qualification or higher
  • Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
In addition,
  • Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
  • Should have basic computer and MS Office skills (Word, Excel and Power Point)
Target Group : International students over the age of 18 who wish to enter the hospitality industry as a cook.
Delivery : Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.
Delivery Mode
  • For Domestic students: face-face classroom-based and/or workplace training
  • For international students: face-face classroom based.
Course Requirement
  • 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.

Minimum English Language Requirement

  • Cert III in EAL / Academic IELTS band score of 5.5 or equivalent
  • Satisfactorily completed ELICOS at to at least 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
  • Completion of any Australian AQF Certificate III or higher qualification
  • Satisfactorily completion of at least one semester of study in Australia in a tertiary course (satisfactorily for this purpose would mean that the applicant has completed 50% or more of the semester load)
  • Completed a Placement Test devised and administered by VIT or a nominated accredited agency

Our campus locations


157-161 Gloucester Street, The Rocks, Sydney 2000


Level 14, 123 Queen Street

Level 6-10, 235 Queen Street

Level 6, 118 Queen Street


Level 1, 191 Ryrie St, Victoria 3220


Level 2, 112 Rundle Mall, South Australia 5000

14 Adam Street, Hindmarsh, South Australia 5007

Resource and Materials

Students are required to purchase a Chef’s Uniform, Toolkit and Safety boots. Prescribed text books, workbooks and printed materials are also required.

Course Structure

The Certificate III in Patisserie offers a comprehensive course structure covering baking, cake decoration, chocolate work, sugar artistry, and dessert creation. Students gain hands-on experience in fully equipped pastry kitchens, refining their skills and creativity. Graduates are well-prepared for rewarding careers as skilled pastry chefs in patisseries, bakeries, hotels, and restaurants, crafting visually appealing and delightful desserts.

Use food preparation equipment

Prepare dishes using basic methods of cookery

Work effectively in a commercial kitchen

Clean kitchen premises and equipment

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 food to meet special dietary requirements

Plan and cost recipes

Prepare and model marzipan

Provide service to customers

Transport and store food

Identify hazards, assess and control safety risks

Training Pathways

After achieving SIT31021 Certificate III in Patisserie, individuals could progress to SIT40721 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

Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports

Recognition of Prior Learning and Credit Transfer

For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email

Recommended Pathways

Pathways into the qualification
Individuals may enter Certificate III in Patisserie qualification with limited or no vocational experience and without a lower-level qualification.

Pathways from the qualification
After achieving Certificate III in Patisserie qualification, individuals could progress to Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality training package.

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

  • Possible job title includes – pastry cook

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


Your Certificate III in Patisserie career outlook

The career outlook for graduates of Certificate III in Patisserie is promising and diverse. With comprehensive skills in baking, cake decoration, chocolate work, and sugar artistry, graduates are well-prepared to pursue exciting opportunities as skilled pastry chefs in various establishments. They can explore roles in patisseries, bakeries, hotels, restaurants, and catering services, where they create visually appealing and delectable desserts to delight patrons.

As pastry chefs, graduates can contribute to the culinary industry by showcasing their creativity and artistic flair in crafting exquisite desserts. With the growing demand for unique and visually captivating culinary creations, skilled pastry chefs are highly sought after in the hospitality and catering sectors. The industry's continued emphasis on high-quality dining experiences ensures a steady demand for talented and passionate pastry chefs.

The skills and expertise gained during the program, combined with hands-on experience in fully equipped pastry kitchens, enable graduates to stand out in the competitive job market. As they continue to develop their culinary talents and expand their repertoire, graduates can carve a successful and fulfilling career path in the dynamic and ever-evolving world of patisserie.

Pastry Chef

Graduates of Certificate III in Patisserie are well-prepared to embark on a rewarding career as pastry chefs, where they play a pivotal role in the creation of a diverse array of delectable desserts and pastries. Working in patisseries, bakeries, hotels, and restaurants, pastry chefs leverage their comprehensive skills in baking, cake decoration, chocolate work, and sugar artistry to craft visually appealing and mouthwatering treats. They take pride in their artistic flair and attention to detail, as they meticulously assemble and present desserts that tantalize the senses.

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Cake Decorator

Specialising in cake decoration, graduates can pursue a career as cake decorators, bringing their imaginative visions to life through stunning and customized cakes. Employed in bakeries, specialty cake shops, and catering services, cake decorators use their creativity and artistic skills to design cakes for various occasions, ranging from elegant wedding cakes to fun and themed birthday cakes.


Armed with specialised knowledge in chocolate work, graduates can explore opportunities as chocolatiers, working with one of the world's most beloved treats. Chocolatiers may find employment in chocolate shops, gourmet stores, or luxury hotels, creating artisanal chocolates and confections that tantalize the taste buds. With a keen eye for design and a mastery of tempering chocolate, they craft intricately shaped and flavored chocolates that showcase both the artistry and science of working with chocolate.

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