SIT31021 Certificate III in Patisserie
Master the Art of Patisserie
Develop the skills and knowledge to create stunning pastries and desserts while mastering kitchen operations. This qualification prepares you to work with independence and creativity under industry standards.
This course is fee free* for residents of Western Australia.
Some eligibility conditions apply for the fee free training and other fees may apply for some courses. Please refer to the FAQs for more information.
*Please note that eligibility requirements apply to some of the fee free training.
Overview
When Semester 1, 2026
Study Mode On campus
Master the Art of Patisserie
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.
When choosing a course, it's important to think about the key skills and knowledge you'll need, as well as how you'll be assessed.
Take a look at this information and consider if you might face any challenges in meeting the course expectations and requirements.
- Enjoy cooking
- Have a high priority to food safety, cleaning and personal hygiene
- Able to manage time and work under pressure
- Able to work well in a team and be able to work with others and relate to and respect people from a range of cultures and backgrounds
- Willing and available to complete work experience outside of scheduled TAFE hours
- Willing and available to complete some written assessments outside of scheduled TAFE hours
- Have good time-management and organisational skills to work under pressure
- Have good communication skills to interact with others respectfully
- Be able to follow instructions, work health and safety procedures
- Sufficient physical ability to stand and/or bend for extended periods of time, holding and serving from trays and carrying multiple items
- Be comfortable interacting with all types of foods of different textures and smells including seafood, meat, eggs, pork and nuts.
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We are currently taking expressions of interest for this course. Contact our student services team on 1800 672 700 for more information or complete the course enquiry form below.