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Certificate III in Patisserie (Traineeship)

SIT31021 – Traineeship

Duration: 1-2 years

Work placement: 12hrs – 4 week cycle

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

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
  • 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

There are no prerequisite qualifications required to enter this program.

Education/Core 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.

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

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.

Digital technology

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.

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

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.

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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Comments

This is Nationally Recognised Training, leads to an Australian Qualification that complies with the AQF (Australian Qualifications framework (AQF)) qualification or a Statement of Attainment.
Certificate III in Patisserie (Traineeship)

Apply today and embark on a journey to a brighter future with our course certification.

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Or call us on

1300 737 004

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