Certificate III in Patisserie

Entry Requirements

Academic IELTS score of 5.5 Overall with minimum of 5.0 in all bands or equivalent.
Satisfactory completion of Year 10 or overseas equivalent .
Indian, Pakistani, Bangladeshi and Nepalese students need satisfactory completion of Year 12 or overseas equivalent 60% in the top 4 subjects (excluding native language) for all courses (i.e. Cert III, Cert IV, Diploma, Advanced Diploma and Associate Degree) If student has needed to re-sit for their exam, student also need to provide all exam results. Not accepting Punjab State Board or Haryana State Board HS results only – need to present a Central Board result exam or a higher qualification.

TAFE SA English Language Centre: English for Academic Purposes (EAP20) Pass

TOEFL (Test of English as a Foreign Language) – iBT: Score of 46, with reading: 4-7, listening: 4-6, speaking: 14-15, and writing: 14-17

Pearsons Test of English (PTE) Academic: Minimum 42 with 36 in all for communicative skills ((listening, reading, writing and speaking)

Occupational English Test OET: Pass

Cambridge C1 Advanced or B2 First previously Certificate of Advanced English (CAE) and First Certificate of English (FCE): Overall score of 162 with a minimum of 154 in all bands

Course Details

Become a pastry chef and learn how to bake cakes, gateaux, pastries, yeast goods, and desserts in a commercial kitchen with this nationally accredited course. You’ll also learn about food safety and kitchen hygiene, use of kitchen equipment, and how to work well with others. Build your baking career in a patisserie, café, hotel, or catering company with TAFE SA.

Employment Outcomes

This course provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Qualifications & Skills Covered

Certificate III in Patisserie (SIT31021)
This course covers working effectively with others, food preparation equipment, cookery skills, cleaning, cakes, gateaux, tortes, pastries, yeast-based products, petits fours, desserts, food safety and workplace safety. To complete the qualification you are required to complete all 15 core units and 6 elective units.

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