SIT31016 Certificate III in Patisserie


This qualification provides the skills and knowledge for an individual to become competent as qualified patissier who use a wide range of patisserie skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.


While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

    • Applicants must be minimum 18 years of age at the time of commencement
    • Successful completion of Australian Equivalent Year 12 qualification
    • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.

In addition,

    • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
    • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.


This course will be delivered over 52 weeks of full time study including 12 weeks of holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.


Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a patissier.


Individuals may enter SIT31016 Certificate III in Patisserie with limited or no vocational experience and without a lower level qualification.


After achieving SIT31016 Certificate III in Patisserie, individuals could progress to Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality raining package.


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. Possible job title includes

    • patissier.


Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students have to complete minimum of 12 sessions (48 hours of Practical placement) of Worked based Training (WBT) during their studies.


17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne


Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project


The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


To attain the SIT31016 Certificate III in Patisserie, 22 units must be completed, consisting of 17 core units and 5 elective units.


1 BSBSUS201 Participate in environmentally sustainable work practices
2 BSBWOR203 Work effectively with others
3 SITHCCC001 Use food preparation equipment
4 SITHCCC005 Prepare dishes using basic methods of cookery
5 SITHCCC011 Use cookery skills effectively
6 SITHKOP001 Clean kitchen premises and equipment
7 SITHPAT001 Produce cakes
8 SITHPAT002 Produce gateaux, torten and cakes
9 SITHPAT003 Produce pastries
10 SITHPAT004 Produce yeast based bakery products
11 SITHPAT005 Produce petits fours
12 SITHPAT006 Produce desserts
13 SITXFSA001 Use hygienic practices for food safety
14 SITXFSA002 Participate in safe food handling practices
15 SITXHRM001 Coach others in job skills
16 SITXINV002 Maintain the quality of perishable items
17 SITXWHS001 Participate in safe work practices


18 BSBCMM201 Communicate in the workplace
19 SITHCCC018 Prepare food to meet special dietary requirements
20 SITXCOM002 Show social and cultural sensitivity
21 SITXINV001 Receive and store stock
22 SITXWHS002 Identify hazards, assess and control safet risks

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