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SIT31016 Certificate III in Patisserie~ - International

CRICOS code: 094945F
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Next intake To be advised
Locations
DurationFull-time: 12 months | Part-time: 2 years
TraineeshipFull-time: 2 yrs | Part-time: 4 yrs (School-Based)

Course description

The Why

Obsessed with sugar & spice and all things nice, then a career in pastry could be for you.
When you undertake this specialist entry level course, you will train with some of the best pastry chefs in the business. You will learn the fundamentals of preparing and producing a range of yeast goods, various pastries, modern bakery products for patisseries, undertake marzipan work, petit fours, classic gateaux, tortes, cakes and the basic art of sugar work.

State of the art facilities

With access to state-of-the-art training kitchens, exquisite bakery& patisserie spaces, barista school, culinary demonstration academy & training restaurant you will be exposed to not only the latest of equipment, but specific techniques and local ingredients equating to a total immersion into a high-quality culinary culture taught by highly skilled Industry professionals.

Culinary Competitions Opportunities

Raise your profile and network by taking the opportunity to test your skills and participate in the likes of AUSTAFE, World skills & Fonterra Proud to be a Chef Competition to name just a few.

All practical patisserie classes require a uniform and some specialist equipment. See the fees tab below. Find uniform and toolkit needs here.

To discuss your individual training plan or find out more information about patisserie traineeships, call 5225 0549.

Work placement/industry experience

72 hours of work placement is required in this course. Work placement will occur at The Gordon's professional venues: Cafe on Track and the Davidson Restaurant, organised by The Gordon. Alternatively, it may be undertaken externally, organised by the student. *If placement is undertaken, please note that you may be required to travel outside of your usual training location to attend placement. This may include other regional areas or suburbs of Melbourne.

How often do I attend?

  • Full time 3 - 4 days per week
  • This course is designed to simulate conditions in a restaurant environment and you may be required to attend classes between 8.00am and 10.00pm | Monday to Friday

~ This course is in transition.

The course code, title, units and content may change in future. Further information will be provided on The Gordon website, upon enrolment and/or during the course of your training.

Possible career outcomes

  • Pastry cook
  • Pâtissier
  • Cake decorator

Applications & attendance

Intake
Please contact Customer Service on 5225 0800 to discuss upcoming intakes.

 

Note: Students are required to undertake some self-paced learning and assessment activities outside of class time.

Please refer to our key dates and orientation webpage here.

We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers.

  • ​Applicants must be 16 years and over at the time of course commencement
  • Any student under the age of 17 must provide a Transition from School form prior to undertaking this course. 
  • Applicants are expected to have literacy and numeracy skills at Year 11 or Australian Core Skills Framework Level 3 
  • Bridging course applicants are expected to have completed a Certificate III in Commercial Cookery
  • Apprenticeship and traineeship applicants must be currently employed under a training contract and referred by their employer
  • You must reside in Victoria to access Victorian Government Subsidised Fees and any incentive such as Job Trainer. Full fees apply to all non-Victorian residents.

Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills .

Practice tests

In order to prepare for your LLN, you may wish to attempt some practise tests in which you will find similar questions (with solutions too). These practice tests are not VSL approved but may be similar in question type and level of difficulty to what may be asked in the VSL approved LLN. Click here for practice tests. Please note, the VSL approved LLN cannot be resat within 3 months of undertaking it.

Academic:

Successful completion of Australian Year 10 or equivalent – Equivalents can be found on our Entry Requirements page.

English:

IELTS Academic overall score of 5.5 with no band below 5.0 (or equivalent) – Equivalents can be found on our English language equivalency page.
 
*Applicants from specified countries may be exempt from English Language Requirements for admissions purposes. Such students will still need to provide evidence of meeting minimum English requirements for visa purposes. Check the list of exempt countries for more information.

Age/other requirements:

You must be 18 years or over at the time of course commencement.

  • ​Applicants must be 16 years and over at the time of course commencement
  • Any student under the age of 17 must provide a Transition from School form prior to undertaking this course. 
  • Applicants are expected to have literacy and numeracy skills at Year 11 or Australian Core Skills Framework Level 3 
  • Bridging course applicants are expected to have completed a Certificate III in Commercial Cookery
  • Apprenticeship and traineeship applicants must be currently employed under a training contract and referred by their employer

Personal Learning Requirements

There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.

Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.

Selection mode

Core Units Code Hours
Clean kitchen premises and equipment SITHKOP001 13
Coach others in job skills SITXHRM001 20
Maintain the quality of perishable items SITXINV002 10
Participate in environmentally sustainable work practices BSBSUS201 20
Participate in safe food handling practices SITXFSA002 40
Participate in safe work practices SITXWHS001 12
Prepare dishes using basic methods of cookery SITHCCC005 45
Produce cakes SITHPAT001 24
Produce desserts SITHPAT006 100
Produce gateaux torten and cakes SITHPAT002 60
Produce pastries SITHPAT003 24
Produce petits fours SITHPAT005 30
Produce yeast-based bakery products SITHPAT004 42
Use cookery skills effectively SITHCCC011 50
Use food preparation equipment SITHCCC001 25
Use hygienic practices for food safety SITXFSA001 15
Work effectively with others BSBWOR203 15
Elective Units Code Hours
Model sugar-based decorations SITHPAT009 48
Prepare and model marzipan SITHPAT007 24
Prepare and serve espresso coffee SITHFAB005 30
Prepare and serve non-alcoholic beverages SITHFAB004 20
Use food preparation equipment to prepare fillings FBPRBK2002 40
Optional Elective Units Code Hours
Prepare and present sandwiches SITHCCC003 10
Provide service to customers SITXCCS006 25

 

Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.

Assessment is based on:

  • Hands-on projects
  • Workplace tasks
  • Industry placement
  • Exam

Fees are based on current year and are subject to change for future years. Fees are charged upon course offer and must be paid to obtain the Confirmation of Enrolment (CoE). Contact the international office for detailed information or see fees, payments and refunds. More information.

Total tuition fee:

$15,150

Total approx. materials and courses expenses:

FeesRateUnit
Materials AUD $1,705.00 Once
Equipment Levy AUD $60.00 Once

  • SIT30816 Certificate III in Commercial Cookery
  • SIT40716 Certificate IV in Patisserie

Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.

Date published: 9/12/2022 2:00:57 PM
SIT31016-Certificate-III-in-Patisserie