Discover the sweet path to a rewarding career! With the SIT31016 Certificate III in Patisserie, unlock a world of delectable opportunities. Learn the art of crafting exquisite pastries, cakes, and desserts.
+ Pastry Chef
+ Cake Decorator
+ Duration: 1-2 years
+ Work placement: 12hrs - 4week cycle
Local students Yes
International students No
Is this funded?
Yes - Government funding is available to eligible students. Please click here to see if you qualify.
How can I study?
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.
Discover the sweet path to a rewarding career! With the SIT31016 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
Locations: 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.
With a Certificate III in Patisserie, you could become a…
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.
Full fee: $9,900
Enrolment fee (Gov subsidied): $200
Materials fee: $400
This program is delivered with Victorian and Commonwealth government funding to eligible candidates. Eligibility criteria applies.
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
Sharpening steel 25 cms
Wooden spoon 30 cms
Rubber Spatula / Scraper
Whisk stainless steel 30 cms
Tongs stainless steel 23 cms
Set of star nozzles
Serving spoon perforated 30 cms
Pastry brush 2.5 cms
Tea Towel – 2 numbers
Piping bag 50 cms
Knife carry case 18 pockets
There are no prerequisite qualifications required to enter this program.
Education and skills
Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for this program level, and demonstrate they are a suitable candidate for this program.
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
MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this program is subject to candidates’ ability to undertake all program requirements as discussed in the Pre-Training Review, with reasonable adjustments where applicable.
Students must have sufficient digital literacy skills to access online content, enter answers to written questions and communicate with trainers via email, the student portal and the learning management system.
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
Credit Transfer (CT) and Recognition of Prior Learning (RPL) are available. Credit Transfer is free of charge. RPL application fees are $145 per hour. Please click here for more information on RPL fees, terms and conditions.
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 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.
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.
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
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
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
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