Become the face behind those delectable cake shop and patisserie 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.
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.
Successful completion of this course means you could work as a:
- chef specialising in patisserie
- 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.
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.
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, gateaux, petit fours and chocolate. Contact the Hospitality department to find out more. Expressions of interest are being taken now for a July 2018 start.
VTAC CodePreston 6900669454
CampusesWorkplace & Industry, Preston
DepartmentHospitality Conference Centre Restaurant and Café
Class Schedule: *
All Hospitality training is conducted between Monday to Saturday from 8.30am to 9.30pm. The nature of the industry requires students to participate in service periods that are reflective of the job outcomes and will include lunch and dinner service periods within our student led cafes and restaurants
*Classes run across these days and times. Detailed timetable information is available from an Education and Course Advisor
Modes of Delivery
Enquire now to find out if you are eligible for government funding and other forms of help paying for fees. 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
Assessment MethodsVarious forms of assessment may be used, including practical assessment, assignments, class work, self evaluation and direct observation
MaterialsStudents will also be required to purchase a chef's uniform and knife kit.
- 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 studyOn 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 PathwaysA career in patisserie can take you anywhere, from dedicated patisseries and small restaurants to international hotels and resorts. The world is your oyster
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.
|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|
|SITHPAT002||PRODUCE GATEAUX, TORTEN AND CAKES||60|
|SITHPAT004||PRODUCE YEAST-BASED BAKERY PRODUCTS||42|
|SITHPAT005||PRODUCE PETITS FOURS||30|
|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|
Students may be eligible for Victorian and Commonwealth Government funding.