AWARD COURSE

Certificate III in Patisserie


National Code: SIT31016
TAFE SA Code: TP00990


Description

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.

Duration
Example Career Profile
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Up to 6 months 

Full Time

Baker and Pastry Chef Baker and Pastry Chef

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled


Course Admission Requirements

you must have:

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course.
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Total Fees for the 6 month course
Subsidised
$3,255 - $3,534
Concession
$2,310 - $2,508

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$7,140 - $7,752

Fees vary depending on subjects you enrol into. This course also has an incidentals cost of $680.00 for 2 uniforms, chef knife set, name badge and TAFE SA polo shirt..

    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • 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 (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Patisserie (SIT31016)
    Skills covered include working effectively with others, food preparation equipment, cookery skills, cleaning, cakes, gateaux, tortes, pastries, yeast-based products, petits fours, desserts, food safety and workplace safety. To complete the qualification you are required to complete all 17 core units and 5 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Coach others in job skills 20
    Maintain the quality of perishable items 10
    Participate in environmentally sustainable work practices 20
    Participate in safe food handling practices 40
    Participate in safe work practices 12
    Prepare dishes using basic methods of cookery 45
    Produce cakes 24
    Produce desserts 100
    Produce gateaux, torten and cakes 60
    Produce pastries 24
    Produce petits fours 30
    Produce yeast-based bakery products 42
    Use cookery skills effectively 50
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively with others 15

    Elective

    Name Nominal Hours
    Carry out basic workplace calculations 20
    Create and use spreadsheets 30
    Plan and cost basic menus 30
    Prepare food to meet special dietary requirements 75
    Provide production assistance for bread products 60
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