SIT31021 Certificate III in Patisserie reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Students will have the opportunity to practice patisserie skills in the fully operational commercial kitchen. Our qualified trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work. Students enrolled in this program will have the opportunity to enhance their patisserie expertise in a fully operational commercial kitchen. Under the guidance of our qualified trainers, students will develop and master fine patisserie techniques through extensive hands-on practice, ensuring they are well-prepared for real-world applications in the hospitality industry. 52 weeks including breaks and holidays (Self paced). The course employs a hybrid learning model, combining on-campus and online classes, with a majority conducted in person. Attending both online and on-campus sessions is imperative for completing the course.
Total Tuition Fee: $14,000
Material Fee: $1,250
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
