Certificate III in Patisserie

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SIT31016

Certificate III in Patisserie

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.

Job prospects

+ Pâtissier

+ Pastry Chef

Duration

+ Duration: 52 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.

Want to work as a pastry chef or patissier in a boutique bakery, restaurant, or cafe? This in-demand qualification will equip you with the skills and knowledge you need to succeed in the world of pastry.

National code: SIT31016

Units: 17 core + 5 elective

Locations:

Level 8 & Level 9, 234 – 250 Collins St, Melbourne, VIC 3000
112 Peel Street, North Melbourne, VIC 3051
28-30 Fanning Street, Southbank, VIC 3006

Program delivery: Class-based training

Work placement: 12 service periods (60 hours)

Total duration: 52 weeks

Delivery weeks: 46 weeks

Holiday weeks: 6 weeks

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…

  • Pastry Chef

  • Patissier

  • Pastrycook

 

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.

Government funded: $2,200*

Self-funded: $9,900

Materials cost: $310

*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 

Prerequisites

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.

 

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.

Class-based training

This program is delivered as class-based training on MCIE campuses and in our commercial training kitchens.

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.

Core Units

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.

Elective Units

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

Nationally Recognised Training

This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.

The reviews

The best course to become a Pastry Chef

Rated 5 out of 5
February 14, 2022

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.

Amy
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