Courses

Certificate III in Patisserie

SIT31016

Become the face behind those delectable cake shop and patissierie creations. Our Certificate III in Patisserie will develop creativity and passion for detail as you take the first step in your career as a pastry chef. If you are an Apprentice Pastry cook, or seeking a qualification, or if you simply want a career change, this course is for you.

Patisserie courses | Melbourne Polytechnic

Work as a Patissier in a commercial environment

This course provides you the opportunity to gain necessary skills and knowledge to work as a Patissier in a commercial environment. You will be instructed in our purpose built pastry kitchens by qualified teachers with current industry knowledge and experience. Your creations can then be showcased in Melbourne Polytechnic’s fully operational, award-winning restaurant, St Georges.

Our modern equipment, facilities and quality ingredients will ensure that you can master all your tasks to a high standard.

Become skilled in the fine detail of the kitchen

In this course you will learn skills in:

  • food safety
  • food preparation
  • knife skills
  • producing pastries
  • chocolate and chocolate confectionery
  • hot and cold desserts
  • gateaux and cakes
  • bread and yeast products
  • hospitality industry knowledge

Industry connections and resources

Our staff have many contacts within the industry and Melbourne Polytechnic has a great name with employers who are fortunate enough to have our students as apprentices.

Employment outcomes

Successful completion of this course means you could work as a:

  • chef specialising in patisserie
  • patissier
  • qualified pastry cook

Trade Support Loan (TSL) program

Australian apprentices undertaking this course may be eligible for the Commonwealth Government’s Trade Support Loan (TSL) program.

Assessment

We use various forms of assessment, including practical assessment, assignments, class work, self-evaluation and direct observation.

Apprenticeships and Non Apprenticeships

Melbourne Polytechnic offers apprenticeship and non-apprenticeship training at our Preston campus and in the workplace. Workplace training is conducted within your business and is tailored to both the individual and the business’s capabilities and needs. For further information conduct our workplace programs unit. Non-Apprenticeship applicants please be aware delivery is subject to government funding.

Part time Programs

Looking for a career change, upskilling or always wanted to do a patisserie course! Melbourne Polytechnic is now offering a Part Time Saturday program. The 18 month program is conducted on a Saturday from 9-4pm and is conducted within school terms. Course commences in July 2018 so be sure to book in early.

Bridging Programs

Enrolling in cookery or currently hold the Cert III in Commercial Cookery, why not consider a dual qualification in Patisserie. The Patisserie program is offered one night per week over a 12 month period and will provide you with the practical skills of pastries, cakes, gateauxs , petit fours and chocolate. Contact the Hospitality department to find out more. Expressions of interest are being taken now for a July 2018 start.

Local Students

Code

SIT31016

VTAC Code

Preston 6900669454

Campuses

WORKPLACE & INDUSTRY, PRESTON

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Full-time: 1 year


Class Schedule: *

Tue - AM and PM
Thu - AM and PM
Fri - AM and PM

*Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor

Modes of Delivery

Classroom

Fees

Eligible:$2500
Ineligible:$7050
Concession:$500
Materials:$375

The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an annual Amenities fee with a maximum cap of $250

Find out more on fees and charges

Assessment Methods

Various forms of assessment may be used, including practical assessment, assignments, class work, self evaluation and direct observation

Materials

Students will also be required to purchase a chef's uniform and knife kit.

Entrance Requirements

  • there are no educational prerequisites for this course and we look forward to welcoming you to study with us
  • we also encourage you to attend one of our Information Nights. Note: this is not a pre-requisite for entry

Pathways to further study

On successful completion of the Certificate III in Patisserie, you can articulate into our SIT40716 Certificate IV in Patisserie, SIT40516 Certificate IV in Commercial Cookery, SIT50416 Diploma, or SIT60316 Advanced Diploma of Hospitality Management and plot a course for the HETHTHM Bachelor of Hospitality Management

Career Pathways

A career in patisserie can take you anywhere, from dedicated patisseries and small restaurants to international hotels and resorts. The world is your oyster

Enrolment Intake

  • February
  • July

International Students

Code

SIT31016

CRICOS Code

093467F

Campuses

PRESTON

Duration

Full-time: 1 year


Class Schedule: *

Tue - AM and PM
Thu - AM and PM
Fri - AM and PM

*Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor

Modes of Delivery

Classroom

Fees

  • Tuition fees per semester: $6750
  • Tuition fees per year: $13500
Want all the information on fees and charges?
Courses fees

Entrance Requirements

Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 with no individual band below 5.0, Pearson PTE Academic 42 overall with no individual communicative skill below 36, or Melbourne Polytechnic recognised equivalency. Other:Full-time only – at Melbourne Polytechnic’s Preston campus.

Assessment Methods

Various forms of assessment may be used, including practical assessment, assignments, class work, self evaluation and direct observation

Materials

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department

Pathways to further study

On successful completion of the Certificate III in Patisserie, you can articulate into our SIT40716 Certificate IV in Patisserie, SIT40516 Certificate IV in Commercial Cookery, SIT50416 Diploma, or SIT60316 Advanced Diploma of Hospitality Management and plot a course for the HETHTHM Bachelor of Hospitality Management

Career Pathways

A career in patisserie can take you anywhere, from dedicated patisseries and small restaurants to international hotels and resorts. The world is your oyster

Enrolment Intake

  • February
  • July
See all courses for International Students

Units Of Study

The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.

Code Subjects Hours
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20
BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15
HLTAID003 PROVIDE FIRST AID 18
SITHCCC001 Use food preparation equipment 25
SITHCCC005 Prepare dishes using basic methods of cookery 45
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45
SITHCCC011 Use cookery skills effectively 50
SITHFAB005 Prepare and serve espresso coffee 30
SITHKOP001 Clean kitchen premises and equipment 13
SITHKOP002 Plan and cost basic menus 30
SITHPAT001 Produce cakes 24
SITHPAT002 Produce gateaux, torten and cakes 60
SITHPAT003 Produce pastries 24
SITHPAT004 Produce yeast-based bakery products 42
SITHPAT005 Produce petits fours 30
SITHPAT006 Produce desserts 100
SITHPAT008 Produce chocolate confectionery 60
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXINV002 Maintain the quality of perishable items 10
SITXWHS001 Participate in safe work practices 12

Related Downloads

Students may be eligible for Victorian and Commonwealth Government funding.