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Certificate III in Patisserie
Certificate III in Patisserie

Certificate III in Patisserie

  • ID:LCBA610002
  • Level:Certificate III
  • Duration:
  • Intake:
  • Type:Full-time

Fees (AUD)

  • Application Fee:$250.00
  • TuitionFee/Year:$37,609.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$530.00
  • Application Fee:$250.00
  • TuitionFee/Year:$37,609.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$530.00
Estimated Total/program:
$50,389.00
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

Entry Requirements

  • Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.

  • Age: 18

English Requirement

English Proficiency: 5.5 Academic IELTS with no band score below 5​

Course Information

Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.

Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets.

CRICOS Code: 097327G

More info: Click here

COURSE STRUCTURE

Program 1: ASSISTANT PATISSERIE (2 Months)

FRENCH CULINARY TOPICS

  • Introduction to classic cooking techniques as applied to pâtisserie

  • French culinary terms and definitions

  • Working in a safe and hygienic manner

  • Food preparation and mise en place

  • Introduction to French cuisine

  • French classical cooking techniques in cookery and pâtisserie

  • Commodities - receiving and storing

  • French basic pastry terms

  • Introduction to chocolate

  • Introduction to bread and yeast dough

  • Introduction to desserts

  • French Pâtisserie – introduction to a variety of cakes and pastries

  • Basic doughs and fillings - short pastry, choux pastry, puff pastry,
    various creams

AUSTRALIAN UNITS OF COMPETENCY

  • SITHCCC001 Use food preparation equipment (core)

  • SITHCCC005 Prepare dishes using basic methods of cookery (core)

  • SITHPAT003 Produce pastries (core)

  • SITHKOP001 Clean kitchen premises and equipment (core)

  • SITXINV002 Maintain the quality of perishable items (core)

  • SITXFSA001 Use hygienic practices for food safety (core)

  • SITXWHS001 Participate in safe work practices(core)

  • SITHIND002 Source and use information on the hospitality industry(elective)

  • BSBWOR203 Work effectively with others(core)

Program 2: CADET PATISSERIE (2 Months)
PREREQUISITE: ASSISTANT PATISSERIE

FRENCH CULINARY TOPICS

  • Artistic and decorative skills

  • Ice cream and sorbet

  • Bread making

  • Mastering Bavarian creams and mousses

  • Classical and contemporary desserts

  • Classical and contemporary presentations

  • Variations on restaurant hot and cold plated desserts

  • French pastries and cakes

AUSTRALIAN UNITS OF COMPETENCY

  • SITHPAT001 Produce cakes (core)

  • SITHPAT004 Produce yeast-based bakery products (core)

  • SITHPAT006 Produce desserts (core)

  • SITXFSA002 Participate in safe food handling practices (core)

  • SITXCOM002 Show social and cultural sensitivity (elective)

  • BSBSUS201 Participate in environmentally sustainable work practices (core)

Program 3: COMMIS PATISSERIE (2 Months)

PREREQUISITE: CADET PATISSERIE

FRENCH CULINARY TOPICS

AUSTRALIAN UNITS OF COMPETENCY

  • SITHPAT002 Produce gateaux, torten and cakes (core)

  • SITHPAT005 Produce petits fours (core)

  • SITHPAT007 Prepare and model marzipan (elective)

  • SITHCCC018 Prepare food to meet special dietary requirements (elective)

  • SITXCOM005 Manage conflict (elective)

  • SITXHRM001 Coach others in job skills (core)

  • SITHKOP002 Plan and cost basic menus (elective)

Program 4: INDUSTRY PLACEMENT (6 Months)

AUSTRALIAN UNITS OF COMPETENCY

  • SITHCCC011 Use cookery skills effectively (core)

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Pre Courses

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Pathway Courses

Pathway

Certificate III in Patisserie (12 Months) -> Certificate IV in Patisserie (6 Months)   -> Advanced Diploma of Hospitality Management  (6 Months)  

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Career Opportunity

Career Opportunity

  • Pastry Chef

  • Executive Chef

  • Restaurant Manager

  • Patisserie owner

  • Food & Beverage Manager

  • Catering Manager

  • Cake designer.

Ability to settle

Overseas Student Health Cover

OSHC: 530 ($) per year

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