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: 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…

  • Pastry Chef

  • Patissier

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 
  • Peeler 
  • Bowl Scraper 
  • Tea Towel – 2 numbers 
  • Piping bag 50 cms 
  • Knife carry case 18 pockets 

There are no formal prerequisites for this qualification.

Education/Core Skills

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.

Special Needs

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.

Regulatory

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.

Digital Technology

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.

Recognition of Prior Learning (RPL) and Credit Transfer are available. Fees apply. Refer to the Domestic Student Handbook or contact us for more information on fees, terms and conditions.

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

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