If you want to use your creativity to produce patisserie, our patisserie course provides comprehensive training in all aspects of the trade. 

With your new pastry skills you’ll be ready for employment in restaurants, hotels, bakeries, pastry kitchens and confectioner’s shops.

In our patisserie course you’ll learn:

  • to make a variety of cakes, with a focus on both gluten and dairy-free products
  • techniques for a range of pastries including croissants, fruit tartlets, danishes and éclairs
  • develop your ability to identify cake and pastry faults and know how to troubleshoot them
  • to make a variety of bread doughs from white, wholemeal and sweet, working with a variety of commercial pastry and bakery equipment
  • how to produce gateaux and petit fours, using various techniques and skills to create high-quality industry-standard finishes



National Code SIT31016
Study Areas Culinary Arts
Study Level Certificate III
Study Type Local
Study Mode

FT: 1 year

Course Type Victorian TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Annual Fee
Gov. Subsidised - Standard $2,412.00
Gov. Subsidised - Concession $482.00
Full Tuition Fee $9,972.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees $1,008.00
Retain Course Items*** No fee applies


* Does not apply to VETiS or Short course students.

** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.

***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).

Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.

This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments

January and July

Full time: 12 months

Box Hill

You must have Australian Year 11, or equivalent with a pass. Relevant senior employment experience in the industry will be considered.

PRE-TRAINING REVIEW

To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.

A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.

Successful completion enables you to apply for the Certificate IV in Patisserie or the Diploma of Hospitality specialising in Patisserie

Direct entry

Recognition of Prior Learning is available.

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 3

After successful completion, you may wish to apply for positions such as that of a pastry chef or patissier

You will need to complete 22 units

Code

Title

Hours

BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.
Prerequisites:
Assessment:

BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC011 USE COOKERY SKILLS EFFECTIVELY 50.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT 13.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT001 PRODUCE CAKES 24.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT002 PRODUCE GATEAUX, TORTEN AND CAKES 60.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT003 PRODUCE PASTRIES 24.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT004 PRODUCE YEAST-BASED BAKERY PRODUCTS 42.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT005 PRODUCE PETITS FOURS 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT006 PRODUCE DESSERTS 100.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXHRM001 COACH OTHERS IN JOB SKILLS 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS 10.0

SITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES 12.0

SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE 30.0

SITHFAB007 SERVE FOOD AND BEVERAGE 80.0

SITXINV001 RECEIVE AND STORE STOCK 10.0

SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0


Last updated: June 14, 2019 10:35am