Certificate III in Patisserie

National Code: SIT31016
TAFE SA Code: TP00990


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.

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Up to 6 months 

Full Time

  • Duration
    Full Fee
    Total Fees for the 6 Months course
    $7,140 - $7,752
    $3,255 - $3,534

    Average cost per semester
    Total Fees for the 6 Month course
    Full Fee
    $7,140 - $7,752
    $7,140 - $7,752
    $3,255 - $3,534
    $3,255 - $3,534
    $2,310 - $2,508
    $2,310 - $2,508

    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..

    This course is subsidised through the Government of South Australia's WorkReady initiative. To access subsidised training through WorkReady, your suitability to complete the qualification will be assessed. This may include participation in a Language, Literacy and Numeracy pre-assessment.

  • Upfront Payment

    This is the total cost of the course you need to pay when you enrol if you are not eligible for a subsidy or concession.

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    Payment Plan

    If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

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  • 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.


    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


    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
  • 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, torten, 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.

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

    * 2017 NCVER Student Outcomes Survey findings
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