Overview
This course reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to prepare pastry items and specialised cakes. This qualification also includes producing basic bread and sweet yeast products.
You will gain and apply a broad set of practical skills and knowledge in pastry, cake, dessert and bread production techniques, hygiene, food safety, recipe costing, sustainability and work health and safety practices.
To successfully complete this course, you must undertake mandatory work placement of 12 service periods, this can be completed in the CIT Restaurant or in Industry.
This qualification provides a pathway to work in organisations worldwide such as patisseries, restaurants, hotels, clubs, cafes, and coffee shops.
To achieve the Certificate III in Patisserie you need to complete the 15 CORE units and 6 ELECTIVE units.
Qualification: |
Certificate III in Patisserie SIT31021 |
Next Intake: |
Semester 1 2025
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Course No: |
C3-TS49 |
Campus: |
CIT Reid*
*From Semester 2 2025, the location of this course will transition from CIT Reid to the new CIT Woden campus. CIT will provide support for students who will be making the move to Woden. Learn more.
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Duration: |
Apprentice pathway - 2 years/4 semesters part-time attending 1 day per week.
Non-apprentice and intensive pathway either 2 years/4 semesters part-time attending 1 day per week OR 12 months full-time attending 3 days per week including a compulsory commercial kitchen placement.
For trade qualified commercial cooks holding a current Certificate III in Commercial Cookery - 1 year/2 semesters part-time attending 1 evening per week to upgrade to the dual qualification. Skills recognition can be applied for non-current qualifications. |
Cost Info: |
Enrolment fees for this course are based on the costs per subject as indicated below. The total course cost may vary depending on the choice of elective subjects or if subjects are attempted more than once. Subject costs identified as Standard are partially subsidised by the ACT Government. Concessions may be available to eligible students. Fee information for completing this course under an Australian Apprenticeship arrangement is available on the Apprenticeships and Traineeships page. The total course cost may vary if subjects are attempted more than once.
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Indicative Cost: |
Standard - $3,220
Apprentice/Trainee
- Subsidised - $2,599
- Full Fee - $9,500 |
Likely Job Outcome: |
This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, cafes and coffee shops.
Possible job titles include Patisserie pastry chef |
Application Type: |
Standard; Apprentice/Trainee |
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Additional Information
Download the Patisserie uniform and equipment requirements (PDF 335Kb) you are required to have for your practical classes.
Successful completion of this qualification provides a pathway into Diploma of Hospitality SIT50416
Some subjects may count towards Certificate III in Commercial Cookery SIT30821
. A recognition process may need to apply.
Entry Requirements
If you are entering these courses as an apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP).
Skills Recognition
To study any course at CIT (excluding non-accredited training) you must have a Unique Student Identifier (USI).
Literacy Skills Information
We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level course. Please visit Foundation Skills.
Transition Information
Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.
Subject Cancellations/Changes
To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.
Subject Information
Complete 21 subjects
Core: Complete all 15
- SITHCCC023 Use food preparation equipment
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| CIT Code: | COOK260 |
| Cost: | Standard $90.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHCCC027 Prepare dishes using basic methods of cookery
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| CIT Code: | COOK262 |
| Cost: | Standard $150.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHCCC034 Work effectively in a commercial kitchen
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| CIT Code: | COOK267 |
| Cost: | Standard $190.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.This unit underpins the more advanced integrated unit: SITHCCC043 Work effectively as a cook, which applies to qualified cooks.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA005 Use hygienic practices for food safety
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- SITHKOP009 Clean kitchen premises and equipment
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| CIT Code: | COOK276 |
| Cost: | Standard $40.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHPAT016 Produce desserts
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| CIT Code: | COOK281 |
| Cost: | Standard $330.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHPAT011 Produce cakes
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| CIT Code: | BAKE196 |
| Cost: | Standard $190.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges. It does not include making specialised cakes, which is covered in SITHPAT012 Produce specialised cakes.The unit applies to hospitality and catering organisations that produce and serve patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHPAT012 Produce specialised cakes
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| CIT Code: | BAKE197 |
| Cost: | Standard $190.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.The making of basic cakes is covered in SITHPAT011 Produce cakes.This unit applies to workers in hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.The unit applies to patissiers who usually work under the guidance of more senior pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHPAT013 Produce pastries
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| CIT Code: | BAKE198 |
| Cost: | Standard $190.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHPAT014 Produce yeast-based bakery products
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| CIT Code: | BAKE199 |
| Cost: | Standard $190.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHPAT015 Produce petits fours
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| CIT Code: | BAKE200 |
| Cost: | Standard $190.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITXFSA005 Use hygienic practices for food safety
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| CIT Code: | COOK282 |
| Cost: | Standard $40.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
| Prerequisites: | Nil |
- SITXINV006 Receive, store and maintain stock
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| CIT Code: | COOK285 |
| Cost: | Standard $50.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITXHRM007 Coach others in job skills
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| CIT Code: | HOSP235 |
| Cost: | Standard $50.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.It applies to all tourism, travel, hospitality and event sectors.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | Nil |
- SITXWHS005 Participate in safe work practices
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| CIT Code: | WPHS147 |
| Cost: | Standard $50.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.All personnel at all levels use this skill in the workplace during the course of their daily activities.The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | Nil |
- SITXFSA006 Participate in safe food handling practices
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| CIT Code: | COOK283 |
| Cost: | Standard $100.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.Safe food handling practices are based on an organisations individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
| Prerequisites: | Nil |
Electives: Complete minimum 6
- FBPRBK3005 Produce basic bread products
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| CIT Code: | BAKE176 |
| Cost: | Standard $270.00
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| Description: | This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. |
| Prerequisites: | Nil |
- FBPRBK3014 Produce sweet yeast products
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| CIT Code: | BAKE184 |
| Cost: | Standard $220.00
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| Description: | This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. |
| Prerequisites: | Nil |
- SITHCCC042 Prepare food to meet special dietary requirements
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| CIT Code: | COOK273 |
| Cost: | Standard $250.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.This unit does not include recipe planning for special diets which is covered in the unit SITHKOP012 Develop recipes for special dietary requirements.The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA005 Use hygienic practices for food safety
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- SITHPAT017 Prepare and model marzipan
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| CIT Code: | BAKE201 |
| Cost: | Standard $190.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHFAB025 Prepare and serve espresso coffee
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| CIT Code: | HOSP221 |
| Cost: | Standard $150.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.Preparation of coffee beverages using other methods is covered in SITHFAB024 Prepare and serve non-alcoholic beverages.This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.It applies to espresso machine operators who operate with some level of independence and under limited supervision.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | SITXFSA005 Use hygienic practices for food safety
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- SITHKOP010 Plan and cost recipes
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| CIT Code: | COOK277 |
| Cost: | Standard $100.00
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| Description: | This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP015 Design and cost menus.The unit applies to hospitality and catering organisations. Recipes can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| Prerequisites: | Nil |
Related Courses
More Information
For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au
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