Learn how to make delicious pastries in a commercial kitchen

Follow your passion and learn what it takes to be a successful pastry chef.

When you successfully complete the Certificate III in Patisserie, you’ll have the training and confidence required to carry out a range of patisserie operational duties.

You’ll learn to prepare, cook and present a variety of food including desserts, macarons, breads, gateaux, cakes, sandwiches and petits fours. Customer service, leadership and workplace safety will also be covered.

Experienced teachers, who are experts in their field, will guide you through the program. The course includes online and workplace assessment, excursions, and opportunities to network with industry specialists. You’ll also be able to participate in professional industry competitions.

With this nationally recognised qualification, you’ll have the ability to work as a pastry chef in cafes, restaurants, hotels or in your own business.

Course code
SIT31021
Delivery location
Dandenong
International
Not available for International students
Length
Full Time, 1 year.
Start dates
13 February (12 February orientation), 16 July (15 July orientation)

Please note: Students may be required to undertake an assessment of their literacy and numeracy as part of their application process.


Nationally Recognised Training logoChisholm is a Registered Training Organisation (RTO) and provides Nationally Recognised Training (NRT). This means you can be assured that our training will provide you with a qualification that is recognised and respected across Australia.

Chisholm courses are subject to minimum and maximum group numbers. Courses may be cancelled or postponed if minimum numbers are not achieved by the start date of the course. Courses may close prior to the start date if the maximum numbers are reached. In that situation, eligible applicants will be offered a place in the next available intake.