SIT31021 Certificate III in Patisserie

52 weeks

Adelaide & Sydney

RTO Code : 40298

Cricos Course Code : 109738H

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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.


52 weeks including breaks and holidays. The Course is delivered over 2.5 days per week.

Study Mode and Assessment Methods

This course is delivered in a blended ( face to face + online ) structure. Assessments will take the form of a theory oral or written assessment, activities/quiz, practical activities in a holistic environment. 

The course includes an compulsory industry work placement of 12 complete service periods(equates to approximately 60 Hours) at Salford College authorised venues as part of this qualification.

Entry Requirements

Click here to know more about the entry requirements


Tuition Fee – $14000

Non – Tuition Fee comes to $1600 and the details are given below:

Application Fee – $350

Material Fee – $1250

(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)

Estimated Total Fee – $15600

To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.

Course Template Form - International


Education Pathways

After completing SIT31021 – Certificate III in Patisserie students may choose to progress to SIT40721 Certificate IV in Patisserie or other hospitality qualification. Some units studies in SIT31021 Certificate III in Patisserie will go towards the SIT40721 Certificate IV in Patisserie

Employment Pathways

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

Possible job titles include:

  • Pastry Chef
  • Patissier
  • Chef de Cuisine

Click here for more information about pathways with Universities

Recognition of Prior Learning/Credit Transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 21 units in this qualification out of which 15 are core and 6 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace

Unit CodeUnitNameCore/Elective
SITHKOP009*Clean kitchen premises and equipmentCore
SITXHRM007Coach others in job skillsCore
SITXFSA006Participate in safe food handling practicesCore
SITXWHS005Participate in safe work practicesCore
SITHKOP010Plan and cost recipesElective
SITHPAT017*Prepare and model marzipanElective
SITHFAB025*Prepare and serve espresso coffeeElective
SITHCCC027Prepare dishes using basic methods of cookeryCore
SITHCCC042**Prepare food to meet special dietary requirementsElective
SITHCCC038**Produce and serve food for buffetsElective
SITHPAT011*Produce cakesCore
SITHPAT016*Produce dessertsCore
SITHPAT013*Produce pastriesCore
SITHPAT015*Produce petits foursCore
SITHPAT012*Produce specialised cakesCore
SITHPAT014*Produce yeast-based bakery productsCore
SITXCOM007Show social and cultural sensitivityElective
SITXINV006*Receive, store and maintain stockCore
SITHCCC023Use food preparation equipmentCore
SITXFSA005Use hygienic practices for food safetyCore
SITHCCC034 **Work effectively in a commercial kitchenCore
Pre-requisite Unit**
Unit CodeUnit Title
SITHCCC027Prepare dishes using basic methods of cookery
SITXFSA005Use hygienic practices for food safety
Pre-requisite Unit*
Unit CodeUnit Title
SITXFSA005Use hygienic practices for food safety
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Win It Like Stephanie

Stephanie Verrall from Paralowie R-12 school completed her Certificate III in Commercial Cookery at Salford was awarded SA’s 2020 School-based Apprentice of the Year. Do you want to be like Stephanie?

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