SIT31021 Certificate III in Patisserie

VU course code: SIT31021 | Level of study: TAFE

Duration

1 year full time or longer for part time

Delivery mode

Face to Face with eLearning

Fees

VET

Location

Footscray Nicholson Campus

All start dates

A chef sprinkles sugar through a sieve onto pastry desserts.

Overview

Become a qualified pastry chef or pâtissier, with the Certificate III in Patisserie SIT31021 at Victoria University.

Through a mixture of study and practical learning, you'll discover how to:

decorate cakes and sponges with glazes, crystallised fruits, inscriptions and icings
make specialty cakes such as gateaux, entremets and tortens
produce sweet and savoury baked goods
create delicious fillings like buttercream, custard, ganache and frangipane
develop your own basic recipes.

You'll also have the opportunity to experience working in a commercial kitchen at VU's on-campus training restaurant, VenU.

: We are holding course information sessions during the evenings 6–7pm.
The sessions will cover:
industry connections
placement opportunities
pathways to further study
facilities for your study, including a tour.
Sessions are hosted in-person at our Footscray Nicholson Campus, Building D, Room 145.
Register for information evening

: This qualification 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.

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, cafés and coffee shops.

This course is nationally recognised training.

Entry requirements

When assessing your application, we consider your education, work experience, current skills and personal attributes (where relevant).

Applicants for this course will need to meet the entry criteria outlined below. If you don’t meet the entry criteria, you may be able to gain entry by first completing a different course. We call this a ‘pathway’.

You may also be eligible for ‘Recognition of Prior Learning’, which lets you finish your course more quickly when you have gained some of the skills required from past study or work experience.

Entry criteria

Credit & Entry pathways into this course

Victoria University is committed to providing a transparent admissions process. Find out more about how to apply for our courses, and our commitment to admissions transparency. Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.

Course structure

To be awarded the SIT31021 Certificate III in Patisserie, 21 units must be completed consisting of:

15 core units
6 elective units, consisting of:

- 4 units from Group A or Group B

- 2 units from Group A, Group B or Group C

Units

Class times

Full-time

Students are required to attend classes 3-4 days per week.

Students are required to complete independent study including eLearning activities and assessments. We recommend dedicating up to 5 hours per week for this.

Approximate class times: 8.30am–4.30pm

Part-time

Only available for the participants currently working in the industry; refer to Entry Requirements for more details:

Students are required to attend classes 1-2 days per week over 4-6 months.

Students are required to complete independent study including eLearning activities and assessments. We recommend dedicating up to 5 hours per week for this.

Approximate class times: 8.30am–4.30pm

Apprenticeship

Students are required to attend scheduled classes 1 day per week.

Students are required to complete independent study including eLearning activities and assessments. We recommend dedicating up to 2 hours per week for this.

Approximate class times: 8.30am–4.30pm

Fees & scholarships

TAFE fees vary, depending on how much the government contributes towards course costs (if anything).

Read below to find out about the fee ‘type’, the estimated yearly tuition costs for this course, and the financial support on offer.

Fees

Fee type¹	Tuition²	Materials³	SSAF⁴
Skills First subsidised	$4,300.75	$594 (max)	$271 (max)
Concession	$860.15	$594 (max)	$116 (max)
Full fee (not subsidised)	$14,580	–	–

Fee type¹	Tuition²	Materials³	SSAF⁴
Skills First subsidised	$4,155.30	$594 (max)	$261 (max)
Concession	$831.06	$594 (max)	$112 (max)
Full fee (not subsidised)	$14,580	–	–

Scholarships

Careers

Upon completion of this course, you'll have the skills needed to create desserts, baked goods, petit fours and pastries at:

patisseries
restaurants
hotels
catering businesses
clubs
pubs
cafes.

Start dates

TAFE coursework

On campus – Melbourne Footscray Nicholson Campus

Course starts 27 January 2027

Applications close 17 January 2027

Disclaimer: While every effort has been made to ensure the accuracy of information on this page, please note that dates are subject to change. Some courses may close early due to an earlier start date or there being limited places available.