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Certificate III in Patisserie
Certificate III in Patisserie

Certificate III in Patisserie

  • ID:APSI610002
  • Level:Certificate III
  • Duration:
  • Intake:
  • Type:Full-time

Fees (AUD)

  • Application Fee:$250.00
  • TuitionFee/Year:$11,200.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$530.00
  • Application Fee:$250.00
  • TuitionFee/Year:$11,200.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$530.00
Estimated Total/program:
$23,980.00
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

Entry Requirements

International students on student visas must be a minimum of 18 years of age before they can be offered a place to study at Australian Professional Skills Institute.

English Requirements

Students need to demonstrate they have proficiency in English before a place can be offered. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test administered by APSI*.

The minimum entry level of English proficiency for all APSI courses is the equivalent of Academic IELTS 5.5 with no individual band less than 5.0. English tests are only valid for 2 years.

The following English language tests are recognised and accepted by Australian Professional Skills Institute:

English Language Test Name and Scores, Entry level for APSI

  • IELTS (Academic) overall:  5.5,  with no individual band less than: 5.0

  • IELTS (General) overall: 6.0, with no individual band less than: 5.5

  • TOEFL paper based, 527

  • TOEFL internet based, 46

  • Cambridge English Advanced, 162

  • Pearson PTE Academic, 42

Other Requirements

  • For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.

  • All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training.

  • A National Police Clearance can be acquired from any Post Office for a small  fee.  Please allow 3 weeks for delivery.  Students cannot attend work experience without this.

Course Information

Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.

Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.

The course includes an industry work placement which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery.

If you are an Australian permanent resident, you can study this qualification under Priority Industry Training subsided by the Department of Training and Workforce development. This trade qualification is available through the apprenticeship pathway with  3 years on-the-job experience in a pastry kitchen.

CRICOS Course Code: 096145M

More info: Click here

Units of Competency:

This course consists of 22 units of competence with 17 core units and 5 elective units as listed below:

Unit Name

  • Participate in environmentally sustainable work practices

  • Work effectively with others

  • Use food preparation equipment

  • Prepare dishes using basic methods of cookery

  • Use cookery skills effectively

  • Clean kitchen premises and equipment

  • Produce cakes

  • Produce gateaux, torten and cakes

  • Produce pastries

  • Produce yeast-based bakery products

  • Produce petit fours

  • Produce desserts

  • Use hygienic practices for food safety

  • Participate in safe food handling practices

  • Coach others in job skills

  • Maintain the quality of perishable items

  • Participate in safe work practices

Elective Units,  

  • Comply with infection prevention and control policies and procedures

  • Produce cakes, pastries and breads

  • Prepare food to meet special dietary requirements

  • Prepare appetisers and salads

  • Source and use information on the hospitality industry

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Pre Courses

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Pathway Courses

Upon completion of Certificate III, students can continue to study Certificate IV in Patisserie

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Career Opportunity

Career Opportunity

  • Pasty Chef

  • Patissier

  • Chef de Cuisine.

Ability to settle

Overseas Student Health Cover

OSHC: 530$ per year

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