SIT31021
Melbourne City Institute of Education in VIC offers Certificate III in Patisserie (SIT31021), a nationally recognised AQF Level 3 qualification. The program runs for 1 year 14 days. Government subsidised places may be available.
Melbourne City Institute of Education
Tier 2Private RTO · VIC
4.5· 194 reviews
Sourced from government data
This course (or skill set) is subsidised under the Victorian Government's Skills First program. Subsidised places are capped per calendar year and eligibility depends on your residency, age and prior-qualification history. The fee shown reflects the Skills First subsidised rate where known — confirm your eligibility and final fee with the provider.
Melbourne City Institute of Education offers Certificate III in Patisserie. It runs for 1 year 14 days in VIC.
The price on this page is what Melbourne City Institute of Education has published for Certificate III in Patisserie. It may be a local fee, an overseas fee, or a funded amount. Books, exams, and a funded place can cost more, so ask what you would pay.
Melbourne City Institute of Education has not listed entry rules for Certificate III in Patisserie. Ask them about past study, English, and any interview before you apply.
Use enquire to ask Melbourne City Institute of Education about start dates, study mode, and how to get into Certificate III in Patisserie.
The study plan includes Use food preparation equipment, Prepare dishes using basic methods of cookery, Work effectively in a commercial kitchen, Clean kitchen premises and equipment, Produce cakes, and Produce specialised cakes. Open a unit to see what it covers.
Occupation this qualification leads to
15 core units · 21 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Use food preparation equipment
COREPrepare dishes using basic methods of cookery
COREWork effectively in a commercial kitchen
COREClean kitchen premises and equipment
COREProduce cakes
COREProduce specialised cakes
COREProduce pastries
COREProduce yeast-based bakery products
COREProduce petits fours
COREProduce desserts
COREUse hygienic practices for food safety
COREParticipate in safe food handling practices
CORECoach others in job skills
COREReceive, store and maintain stock
COREParticipate in safe work practices
COREProduce basic bread products
ELECTIVEProduce sweet yeast products
ELECTIVEProduce artisan bread products
ELECTIVEProvide First Aid
ELECTIVEMaintain ethical and professional standards when using social media and online platforms
ELECTIVEUse social media and online tools
ELECTIVEPrepare Asian desserts
ELECTIVEProduce Japanese desserts
ELECTIVEProduce and serve food for buffets
ELECTIVEPrepare food to meet special dietary requirements
ELECTIVEPrepare and serve non-alcoholic beverages
ELECTIVEPrepare and serve espresso coffee
ELECTIVEServe food and beverage
ELECTIVEPlan and cost recipes
ELECTIVEPrepare and model marzipan
ELECTIVEProvide service to customers
ELECTIVESource and present information
ELECTIVEShow social and cultural sensitivity
ELECTIVETransport and store food
ELECTIVEPurchase goods
ELECTIVEIdentify hazards, assess and control safety risks
ELECTIVE