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SIT31021 Certificate III in Patisserie

National ID
SIT31021
WA Course Code
BHR8
CRICOS code
109754H
Beach scene

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 you 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.

**Please note that students who are transitioning into the new qualification will be required to complete additional units in order to be awarded the new qualification. These extra units will not incur any additional tuition fees. **

Career opportunities

  • Baker
  • Baker's Assistant
  • Pastry Cook

  • An IELTS score (academic) of 6.0 with no band score less than 5.0 or equivalent.

  • Completion of the equivalent of Australian Year 10.

Your study options

Semester 1, 2025

Duration | 2 semesters
When | Semester 1, 2025
Where | Central Regional TAFE (52789)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,442
  • Materials fee: $1,000

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.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

Year 10/11/12
SIT31021 Certificate III in Patisserie - BHR8
2 semesters

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 15 core units and 6 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.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices
Elective units
    National ID
    Unit title
  • HLTAID011 Provide First Aid
  • SITHASC028 Prepare Asian desserts
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITHPAT017 Prepare and model marzipan

Assessment methods

The methods of assessment used in this course include direct observation, knowledge-based questions and projects. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies 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.

Learning resources, facilities and equipment

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 include access to Futura online learning and Didasko learning materials, handouts, and PowerPoints.

Facilities and equipment include classrooms with printers and internet, a commercial kitchen, operational training restaurant, recipes and ingredients, large cooking equipment, crockery and glassware, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, commercial ovens and trays, pastry equipment, planetary

mixers and personal protective clothing.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 2 semesters
When | Semester 1, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $2,800
  • Materials fee: $1,200

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.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public. 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.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 15 core units and 6 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.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITXCCS014 Provide service to customers

Assessment methods

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 cooking of a number of required food items and present these to the assessor as part of the student’s assessment evidence. A key part of this process is taking into account teamwork, occupational health and safety and maintenance of kitchen standards of operation. The assessment methods include the demonstration of preparation, cooking and presentation of food items marked against an Observation Checklist. These methods have been chosen due to their practical hands-on preparation of food items as required by industry. 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.

Learning resources, facilities and equipment

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.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2025

Duration | 2 semesters
When | Semester 2, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $2,800
  • Materials fee: $1,200

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.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public. 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.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 15 core units and 6 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.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITXCCS014 Provide service to customers

Assessment methods

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 cooking of a number of required food items and present these to the assessor as part of the student’s assessment evidence. A key part of this process is taking into account teamwork, occupational health and safety and maintenance of kitchen standards of operation. The assessment methods include the demonstration of preparation, cooking and presentation of food items marked against an Observation Checklist. These methods have been chosen due to their practical hands-on preparation of food items as required by industry. 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.

Learning resources, facilities and equipment

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.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2026

Duration | 2 semesters
When | Semester 1, 2026
Where | Central Regional TAFE (52789)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,442
  • Materials fee: $1,000

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.

Work placement

 There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

Year 10/11/12
SIT31021 Certificate III in Patisserie - BHR8
2 semesters

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 15 core units and 6 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.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices
Elective units
    National ID
    Unit title
  • HLTAID011 Provide First Aid
  • SITHASC028 Prepare Asian desserts
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITHPAT017 Prepare and model marzipan

Assessment methods

The methods of assessment used in this course include direct observation, knowledge-based questions and projects. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies 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.

Learning resources, facilities and equipment

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 include access to Futura online learning and Didasko learning materials, handouts, and PowerPoints.

Facilities and equipment include classrooms with printers and internet, a commercial kitchen, operational training restaurant, recipes and ingredients, large cooking equipment, crockery and glassware, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, commercial ovens and trays, pastry equipment, planetary

mixers and personal protective clothing.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2026

Duration | 2 semesters
When | Semester 1, 2026
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $2,800
  • Materials fee: $1,200

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.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public. 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.

To achieve this qualification, students must demonstrate competency in 21 units. These 21 are comprised of 15 core units and 6 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.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITXCCS014 Provide service to customers

Assessment methods

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 cooking of a number of required food items and present these to the assessor as part of the student’s assessment evidence. A key part of this process is taking into account teamwork, occupational health and safety and maintenance of kitchen standards of operation. The assessment methods include the demonstration of preparation, cooking and presentation of food items marked against an Observation Checklist. These methods have been chosen due to their practical hands-on preparation of food items as required by industry. 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.

Learning resources, facilities and equipment

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.

Key dates

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.

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  1. find a course;
  2. check entry requirements;
  3. submit an application;
  4. accept your offer and pay;
  5. apply for your student visa; and
  6. receive your visa and come to Australia for your studies.

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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.

Last updated on July 25, 2024