Certificate III in Patisserie

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iTFE's Certificate III in Patisserie will engage you with the theory and practical skills required to work as a pastry chef in Australia's growing hospitality industry. You'll master full-scale production of pastry goods along with traditional and modern techniques used in the baking and preparation of fine pastries.

In addition, iTFE's patisserie courses include classes in computer skills, hygiene, food costings, quality control and communication.

This course is a two day per week program run by our hospitality training department in Melbourne. Each week you'll spend one day in class studying hospitality core units followed by a day of practical training. In total, this course will take 12 - 14 months to complete.

Course Summary

  • Duration: 12 - 14 months (dependant on date of course commencement)
  • Accreditation: Nationally accredited as SIT31016 Certificate III in Patisserie
  • Enrolment Fee: $250.00 - Eligibility Criteria Applies
  • Material Fee: $385.00 (GST inc.)

Students are supplied with chefs uniform as part of the course.

Patesserie students can seek employment in a patisserie kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality patisserie establishments, restaurants, catering, in-store bakeries and cake shops.

The Certificate III in Patisserie reflects the role of a cook who specialises in pastries, gateaux, tortes and many other cake varieties.

Upon completion iTFE's Certificate III in Patisserie course each student will have a sound knowledge of:

  • Workplace Health and Safety regulations
  • Traditional pastry skills
  • Advanced modern pastry preparation
  • Food hygiene
  • Food costings
  • Quality control
  • Workplace communication

More Information

To enrol in this course you can:


USI: The Commonwealth Government have recently introduced 'Unique Student Identifier' numbers. It's mandatory that all students attending this course register for a free USI prior to commencement. Registering only takes a few minutes.

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Course Information

Current intake is full, please contact admissions for next intake or a link for the next intake.

Current Intakes

Current intake is full, please contact admissions for next intake or a link for the next intake.


Melbourne Training Centre
Level 6, 250 Collins Street
Melbourne, VIC 3000
Phone: 1300 659 557
MCIE Education Kitchen
664 Victoria Street
North Melbourne, VIC 3051
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Trainer Profiles

Jeanne is a career chef who holds a TAA40104 Training & Assessment qualification and has over 20 years experience within the hospitality and catering industry. Jeanne loves her students and takes great pride in getting quality results from their input.
Raelene has had the joy of running every aspect of her successful 7 days a week fully licensed café that could seat 100 people, for 9yrs. Instructing staff, perfecting her cooking skills and learning about accounting has paved the way for her next adventure.  Raelene completed her Certificate I...
Tracey’s role at HTA is to deliver short courses, certificate & diploma courses and onsites in both cookery & food & beverage. Tracey’s has enjoyed a hospitality career span over 25 years commencing when she was still completing her Secondary Schooling. Her scope of employmen...
Jonathan holds a TAE40110 Training & Assessment qualification and working with children certificate. He has over 5 years of Hospitality Management experience both in Australia and his native country India. 
Mirco has enjoyed a hospitality career span over three decades. European trained, he has worked in international hotels and resorts both in Europe and Australia. He has held various positions in Food and Beverage Management; Maître d'hôtel, Restaurant Manager, Banquets Manager and Food & Bev...
Jonathon holds a TAE40110 and is a passionate hospitality professional with over 20 years of experience within the hospitality sector including chef to hotel management. He is passionate about educating the hospitality professionals of the future. 
Haley Gunn is an energetic and highly motivated customer service professional with extensive experience in the food service industry. Her expertise lies in working in fine dining restaurants performing all roles with top-quality service with over 10 years experience in front of house roles. Sh...
Daniela Durik holds a Certificate IV in Training and Assessment as well as a Diploma in Hospitality Management. She has 15 years of experience in the hospitality industry, including 2 years experience as a Barista Trainer at Retail Food Group and is the co-owner of Ditzy Dani's Ca...
Giovanni Raggi holds an Italian Diploma in Hospitality and Commercial Cookery and a Certificate IV in Training and Assessment. He has more than 25 years of experience in the hospitality industry and performed a wide variety of roles both in Europe and Australia including working in luxury hotels, as...
Dean Miller joined Hospitality Training Australia in 2009 as the head chef of Schӧn Training Restaurant. With 15 years of industry experience, Dean has worked in a variety of successful commercial establishments holding positions as head chef, sous chef and chef de partie. Dean also gained experienc...
Kevin has been involved in the Vocation Education and Training industry for over twenty years and the emergency management field for over fifteen years. Kevin has extensive experience in the managing and delivery of training to public, private and government organizations, previously as Head of Depa...

Course Outline

The Certificate III in Patisserie is a Victorian Skills First program Government funded course, eligibilty criteria applies.

Course Outline

BSBSUS201         Participate in environmentally sustainable work practices

BSBWOR203       Work effectively with others

SITHCCC001        Use food preparation equipment

SITHCCC005        Prepare dishes using basic methods of cookery

SITHCCC011        Use cookery skills effectively

SITHKOP001       Clean kitchen premises and equipment

SITHPAT001        Produce cakes

SITHPAT002        Produce gateaux, torten and cakes

SITHPAT003        Produce pastries

SITHPAT004        Produce yeast based bakery products

SITHPAT005        Produce petits fours

SITHPAT006        Produce desserts

SITXFSA001         Use hygienic practices for food safety

SITXFSA002         Participate in safe food handling practices

SITXHRM001      Coach others in job skills

SITXINV002         Maintain the quality of perishable items

SITXWHS001      Participate in safe work practices

SITHFAB005        Prepare and serve espresso coffee

SITHIND002        Source and use information on the hospitality industry

SITXCCS006         Provide service to customers

SITXCOM002      Show social and cultural sensitivity

HLTAID003          Provide first aid


Job Placements Opportunities

All graduates access casual and part time employment opportunities with the following contract catering companies.

Click on the link below to apply for a hospitality vacancy with these employers: