Pastry chefs are in hot demand right now across Australia. It’s a great time to begin your career in patisserie by learning the art of chocolate, desserts, cakes and pastries at MCIE.
+ Pastry Chef
+ Duration: 48 weeks
+ Work placement: 48 hours
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?
This course is available on campus and as an apprenticeship. Call us to discuss your study options.
National code: SIT31016
Units: 17 core + 5 elective
Location: Theory classes at City Campus, 250 Collins Street, Melbourne, VIC, 3000 and practical classes at MCIE Training Kitchens, 644 Victoria Street, North Melbourne, VIC 3051
Delivery modes: Class-based
Duration: 48 weeks
Assessment: Written, oral and practical tasks and workplace assessor observation
Work placement: 48 hours
Students must have access to a computer or laptop to complete this qualification. Students undertaking the Hospitality – Cookery programs may be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.
You could become…
Government Funded: $2,200*
Full Fee: $9,900
Materials Cost: $310
* Eligibility criteria applies.
This course is delivered with Victorian and Commonwealth government funding to eligible candidates. Enrolment fees include additional resources required for the course and student ID charges. For information about additional service fees, such as re-assessment fees, 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
- Bowl Scraper
- Tea Towel – 2 numbers
- Piping bag 50 cms
- Knife carry case 18 pockets
There are no formal prerequisites for this qualification.
Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for Certificate III level study and demonstrate that they are a suitable candidate for this course.
Age at Commencement
It is recommended that students have attained the age of 18 by the course commencement date.
MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this course is subject to the candidate being able to undertake all course requirements as discussed in the Pre-Training Review, with reasonable adjustment where applicable.
All participants 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’s admin staff permission to apply on your behalf.
Students are required to 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.
MCIE Work Placement Officers will facilitate work placement for students in a patisserie environment.
Candidates may be required to provide evidence of the following for work placement (requirements vary according to host employer policies):
- Flu vaccination, COVID-19 vaccinations and COVID-19 test
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
BSBWOR203 Work effectively with others
BSBSUS201 Participate in environmentally sustainable work practices
SITHKOP001 Clean kitchen premises and equipment
SITXFSA002 Participate in safe food handling practices
SITXWHS001 Participate in safe work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHCCC011 Use cookery skills effectively
SITXHRM001 Coach others in job skills
Students undertaking the Hospitality – Cookery and Patisserie programs will 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.
HLTAID011 Provide first aid
SITHFAB005 Prepare and serve espresso coffee
SITXCOM002 Show social and cultural sensitivity
SITXCCS006 Provide service to customers
SITHIND002 Source and use information on hospitality industry
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
The best course to become a Pastry Chef
Amazing course offered by the talented Chefs at MCIE! This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.