Certificate III in Patisserie

Entry Requirements

• Academic IELTS score of 5.5 Overall with minimum of 5.0 in all bands or equivalent.
• Satisfactory completion of Year 10 or overseas equivalent
• Indian, Pakistani, Bangladeshi and Nepalese students need satisfactory completion of Year 12 or overseas equivalent 60% in the top 4 subjects (excluding native language) for all courses (i.e. Cert III, Cert IV, Diploma, Advanced Diploma and Associate Degree) If student has needed to re-sit for their exam, student also need to provide all exam results. Not accepting Punjab State Board or Haryana State Board HS results only – need to present a Central Board result exam or a higher qualification.

Course Details

This course will teach you how to prepare and produce pastries, cakes and yeast goods for commercial use, and prepare you to work with some independence and under limited supervision. You may provide operational advice and support team members.

Work Placement Duration: 360 hours

Course Notes

Students may wish to consider one of three TAFE SA packages:

1) Certificate III in Patisserie, Certificate IV in Patisserie, and the Diploma of Hospitality Management.

2) Certificate III in Patisserie, Certificate IV in Patisserie, Diploma of Hospitality Management and the Bachelor of Tourism, Hospitality and Events Management. Students would receive 36 units of credit (approximately 1 year) into the Bachelor, making the Bachelor duration 2 years.

3) Certificate III in Patisserie, Certificate IV in Patisserie and the Advanced Diploma of Hospitality Management for a total duration of 2 academic years (4 semesters).

Students choosing to exit with a Certificate IV (and not complete the Diploma/Advanced Diploma) will complete the Certificate III & Certificate IV qualifications within 1.5 academic years.

Employment Outcomes

This course provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (e.g. licensing, professional registration), may apply to some occupations.

Qualifications & Skills Covered

Certificate III in Patisserie (SIT31016)

This course covers working effectively with others, food preparation equipment, cookery skills, cleaning, cakes, gateaux, tortes, pastries, yeast-based products, petites fours, desserts, food safety and workplace safety. To complete the qualification you are required to complete all 17 core units and 5 elective units.

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