Why choose this course?
Embark on a career making delicious pastries and cakes with our entry level patisserie course. Gain the knowledge and skills to work quickly and effectively in a commercial kitchen team and be able to plan, prepare and bake cakes, tarts, petits fours, pastries, and chocolates.
During your studies will learn the standards for food safety programs, hygiene, cleaning and sanitation, first aid and workplace health and safety. By the end of your studies, you will have a strong understanding of mixing methods and the baking / cooking requirements needed to produce cakes and other pastries using baking equipment and machinery in fully equipped professional facilities.
On completion of the course you will have the skills to work in a pastry kitchen, hotel or continue with further study.
This course has been superseded with SIT31021 Certificate III in Patisserie which is an equivalent qualification. You can still enrol in this course, however students will be transitioned into the new course from Semester 2, 2023.
Career opportunities
- Baker
- Baker's Assistant
- Pastry Cook
-
An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.
-
Completion of the equivalent of Australian Year 10.
Please refer to the Non-Tuition Fees section of your Letter of Offer for any additional requirements where a cost may be incurred.
Your study options
Semester 2, 2023
- Tuition fee: $16,040
- Resources fee: $1,400
- Materials fee: $600
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
Students are required to undertake approximately 100 hours of supervised work placement which is undertaken in the training restaurant located on campus. Students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.
2 semesters
To achieve this qualification, students must demonstrate competency in 22 units. These 22 are comprised of 17 core units and 5 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHFAB005 Prepare and serve espresso coffee
- SITHIND002 Source and use information on the hospitality industry
- SITHKOP002 Plan and cost basic menus
- SITXCOM005 Manage conflict
The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products and present these to the assessor. Written tests, oral questioning and direct observation of practical activities will also be used. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.
Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 1, 2024
- Tuition fee: $16,040
- Resources fee: $1,400
- Materials fee: $600
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
Students are required to undertake approximately 100 hours of supervised work placement which is undertaken in the training restaurant located on campus. Students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.
2 semesters
To achieve this qualification, students must demonstrate competency in 22 units. These 22 are comprised of 17 core units and 5 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHFAB005 Prepare and serve espresso coffee
- SITHIND002 Source and use information on the hospitality industry
- SITHKOP002 Plan and cost basic menus
- SITXCOM005 Manage conflict
The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products and present these to the assessor. Written tests, oral questioning and direct observation of practical activities will also be used. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.
Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 2, 2024
- Tuition fee: $16,040
- Resources fee: $1,400
- Materials fee: $600
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
Students are required to undertake approximately 100 hours of supervised work placement which is undertaken in the training restaurant located on campus. Students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.
2 semesters
To achieve this qualification, students must demonstrate competency in 22 units. These 22 are comprised of 17 core units and 5 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHFAB005 Prepare and serve espresso coffee
- SITHIND002 Source and use information on the hospitality industry
- SITHKOP002 Plan and cost basic menus
- SITXCOM005 Manage conflict
The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products and present these to the assessor. Written tests, oral questioning and direct observation of practical activities will also be used. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.
Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
Semester 1, 2025
- Tuition fee: $16,040
- Resources fee: $1,400
- Materials fee: $600
Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.
Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.
Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.
Students are required to undertake approximately 100 hours of supervised work placement which is undertaken in the training restaurant located on campus. Students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.
2 semesters
To achieve this qualification, students must demonstrate competency in 22 units. These 22 are comprised of 17 core units and 5 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHFAB005 Prepare and serve espresso coffee
- SITHIND002 Source and use information on the hospitality industry
- SITHKOP002 Plan and cost basic menus
- SITXCOM005 Manage conflict
The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products and present these to the assessor. Written tests, oral questioning and direct observation of practical activities will also be used. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.
These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.
The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.
Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.
Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.
Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.
There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).
For information about pathways from TAFE to university, view our Pathways to university page.
How to apply
Apply to study at TAFE in six steps:
- find a course;
- check entry requirements;
- submit an application;
- accept your offer and pay;
- apply for your student visa; and
- receive your visa and come to Australia for your studies.
View our TAFE application process for detailed advice
Cutoff dates to apply for TAFE Semester 2, 2023:
- Students not in Australia: applications close Friday 19 May 2023.
- Students already in Australia: applications will be assessed depending on availability.
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TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.