Course details
Discover the sweet path to a rewarding career! With the SIT3121 Certificate III in Patisserie, unlock a world of delectable opportunities. Learn the art of crafting exquisite pastries, cakes, and desserts. Embrace your passion for culinary creativity while meeting the growing demand for skilled patissiers. Elevate your skills, secure your future, and satisfy your craving for success. Take the leap into the thriving world of patisserie today! Perfect if you are seeking a fulfilling and in-demand profession.
National Code
SIT3121
Units
15core + 6 elective
Location
Most training will be delivered at the student’s workplace, with the potential for some sessions delivered at MCIE training kitchen at 112 Peel Street, North Melbourne.
Program delivery
Traineeship
21 units
delivered within the workplace over 1 to 2 years.
Minimum 3 hours
per week withdrawal from work (12 hours averaged over each 4-week cycle)
3 hours of contact
by Trainers per month (12 months)
Holidays are negotiated
by Trainees directly with their employers.
Please note that students in patisserie, hospitality and cookery programs may be required to handle and cook a variety of meat, poultry and seafood as part of their course. Some dishes may also require the inclusion of wine, spirits or liqueurs.
Career Prospects
With a Certificate III in Patisserie, you could become a…
- Pastry Chef
- Pâtissier
- Cake Decorator
According to the National Skills Commission:
- There are around 31,600 bakers and pastrycooks employed in Australia
- This occupation has future growth of around 3%On average, workers in this role earn $1,196 a week
- 72% of bakers and pastrycooks work full-time
- 32% of workers in this role are women, with an average age of 35.
Do I qualify for funding?
Fees for domestic students
Tuition fee
$9,900
Enrolment fees include additional resources required for the program and student ID charges. For additional service fees, such as re-assessment fees or Recognition of Prior Learning (RPL), please refer to the Domestic Student Handbook.
Included in materials fee
- 1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)
- 1 X Checked Chef trouser
- 1 X White flat top hat (with MCIE Logo)
- 1 X White neckerchief
- 1 X Bib style white apron
- 1X Half-length white apron
- 1 X Safety boots / clogs / sturdy slip resistant shoes
- Cooks Knife 22 cms
- Bread Knife 26 cms
- Boning knife 15 cms
- Paring Knife 9 cms
- Turning Knife 6 cms
- Palette knife 20 cms
- Filleting knife
- Sharpening steel 25 cms
- Wooden spoon 30 cms
- Rubber Spatula / Scraper
- Whisk stainless steel 30 cms
- Tongs stainless steel 23 cms
- Poultry Scissors
- Set of star nozzles
- Pocket thermometer
- Serving spoon perforated 30 cms
- Pastry brush 2.5 cms
- Peeler
- Bowl Scraper
- Tea Towel – 2 numbers
- Piping bag 50 cms
- Knife carry case 18 pockets
Entry requirements
Prerequisites
Education/Core Skills
Regulatory
You must be an Australian citizen or permanent resident of at least 18 years of age.
All candidates require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online at https://www.usi.gov.au/students, or you can give MCIE administration staff permission to apply on your behalf.
Students with disabilities
Digital technology
Industry requirements
Candidates may be asked to provide evidence of the following for work placement (requirements vary according to host employer policies):
- Flu vaccination and COVID-19 vaccinations
Prior experience
Delivery and assessment
Delivery
This program is delivered with 3 hours structured training and 3 hours trainer contact sessions per month either remotely or in the workplace, with assessments and resources online via the Learning Management System.
Assessment
Assessment for this program includes written tasks, long and short answer questions, group tasks, practical cookery and patisserie tasks, oral presentations, role plays, scenarios, case studies, work placement logbooks, portfolios and projects.
Required equipment
We recommend that students have access to a laptop or tablet to submit their assessments. MCIE provides access to Microsoft Office.
Chef’s uniform includes:
MCIE white long-sleeve chef’s coat, checked chef’s trousers, MCIE white flat-top hat, white neckerchief, bib-style apron, half-length apron, slip-resistant safety shoes.
Course Units
Core Units
- SITHCCC023* Use food preparation equipment
- SITHCCC027* Prepare dishes using basic methods of cookery
- SITHCCC034* Work effectively in a commercial kitchen
- SITHKOP009* Clean kitchen premises and equipment
- SITHPAT011* Produce cakes
- SITHPAT012* Produce specialised cakes
- SITHPAT013* Produce pastries
- SITHPAT014* Produce yeast-based bakery products
- SITHPAT015* Produce petits fours
- SITHPAT016* Produce desserts
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006* Receive, store and maintain stock
- SITXWHS005 Participate in safe work practices
Elective Units
- HLTAID011 Provide First Aid
- SITHPAT017 Prepare and model marzipan
- SITHFAB025 Prepare and serve espresso coffee
- SITXCOM007 Show social and cultural sensitivity
- SITHKOP010 Plan and cost recipes
- SITHCCC042 Prepare food to meet special dietary requirements
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