| Certificate III in Patisserie SIT31016 ( View examples of our Patisserie student’s work ) | |
| CRICOS Code | 093219M |
| Duration | 52 weeks including breaks (3 days per week) |
| Course Fee | AUD $13,999 Course fee includes Learning Materials Fees & Prescribed Text Books Fees. |
| Other Costs | Students are required to purchase: Standard Chefs Tool Kit, Standard Chefs Uniform and Shoes (individually fitted) |
| Delivery Locations | Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000 Abottsford Campus: 413, Jhonston Street, Abottsford VIC 3067 |
| Intake | Refer to Intake Dates |
| Government Funded Training | The training is delivered with Victorian and Commonwealth Government Funding | Resource and Materials | Students are required to purchase a Chef’s Uniform, Toolkit and Saefty boots.Prescribe textbooks, workbooks and printed materials are required |
| Eligibility Criteria/Entry Requirements | Refer to Entry Requirements |
| Work Based Training | 36 hours of work based training is included in this course and is guaranteed by VIT. |
| Modes of Delivery | For International students; face-to-face classroom based. For Domestic students; face-to-face classroom based and/or workplace training. |
| The Certificate III in Patisserie prepares students to become qualified Pastry Cooks. An emphasis is placed on providing hands-on, practical training whilst students are learning to make cakes, gateaux, pastries, yeast goods and petit fours. | |
| Units of Competency | |
| Unit Code | Unit Name |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| BSBITU202 | Create and Use Spreadsheets |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC011 | Use cookery skills effectively |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXCCS006 | Provide service to customers |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT006 | Produce desserts |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXHRM001 | Coach others in job skills |
| SITXINV001 | Receive and store Stock |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
I benefitted greatly from this course while still working in the workplace (restaurant).
I was very happy with my time at VIT studying hospitality. I don’t think there is anything I would change, everything was good”
Very Convenient location had a wonderful journey at VIT.
Staff member specially Dhara was excellent.
Flexible payment option and very supportive trainer.
especially Trainer Andrea was my favourite.
Fantastic opportunity to be a student of VIT. Excellent trainer and best Administrator, thanks for their help and support
The course was very good. Trainer was fantastic and was flexible and informative
So far the course has been fantastic with a patient and understanding teacher. The course is very informative and helpful with my current job.
It is a very enjoyable and informative class.
Student Services was very supportive.
Best education and Graduation Ceremony
Enjoyed the education journey and Good teaching staff
Everyone Friendly and Helpful @ VIT
Very supportive lecturers, best staff and organising commitees
Graduation Ceremony the best and I enjoyed thoroughly
Study environment @ VIT is best
Great inspiration by our Chairman and CEO of VIT
