Certificate III in Patisserie

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.

Full fee: $9,900
Government subsidised fee: $150

Concession fee: $30
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 

• 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.

Blended training

This program is delivered over 12 months at MCIE campus and training kitchens. Work-placement is at an MCIE approved venue. We can organise your work-placement with one of our host employers if required.

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.