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  4. Certificate III in Patisserie
QUALIFICATION

Certificate III in Patisserie


 National Code: SIT31021
 TAFE SA Code: TP01365


2026 start

Description

Become a pastry chef and learn how to bake cakes, gateaux, pastries, yeast goods, and desserts in a commercial kitchen with this nationally accredited course. You’ll also learn about food safety and kitchen hygiene, use of kitchen equipment, and how to work well with others. Build your baking career in a patisserie, café, hotel, or catering company with TAFE SA.

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Duration
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12 months 

Full Time

Baker and Pastry Chef
Baker and Pastry Chef
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Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled
Regency Park

652304

Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Full Time Full Time
Day Only
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On campus/location

On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Online

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.
Blended

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Virtual Classroom

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.
Workplace

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.
Full Time

Full Time

Full Time classes
Part Time

Part Time

Part Time classes
Day Classes

Day Classes

Day time classes
Evening Classes

Evening Classes

Evening time classes
International

International

A course available to International students

Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course

Information Sessions


 Regency Campus, Meet in foyer at Regency International Centre
 Tuesday 14th October 2025, 5.30pm to 6.30pm
 Regency Park

Register to attend



Please Read Before Applying

Attendance Requirements (subject to change)
Classes are Monday to Friday in the Patisserie kitchens at Regency campus from 8.00am to 3.00pm or 2.00 to 7.00pm.

Additional Uniforms, Equipment and Costs
$600 (approximately) for:

  • 2 chef uniforms
  • Patisserie tool kit
  • Name badge

Fees

Average cost per semester
Total Fees for the 12 month course
Subsidised
$2,263
$4,527
Concession
$1,646
$3,292
You may be eligible for government subsidised training.
Subsidised Training Eligibility
Subsidised training may require applicants to complete a Language, Literacy and Numeracy Assessment (LLN).
What is the LLN?
Full Fee
$4,897
$9,794

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • Help with Fees

    Upfront Payment

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

    Read More

    Payment Plan

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

    Read More

  • Employment Outcomes & Skills Covered

    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 (SIT31021)
    This course covers 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 15 core units and 6 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.

Further Information

Brochure

Course guide

Brochure

Pre-enrolment Brochure

Contact us

Course enquiries and more information

Certificate III in Patisserie
TP01365
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