SIT31021 Certificate III in Patisserie

Qualification Description

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.

Possible Job Titles

  • Pastry chef
  • Patissier

*Gamma Education & Training Pty Ltd does not guarantee that international graduates will obtain the listed jobs as international student employment will depend on factors in the student’s home country and home country corporate environment. However, Graduates will gain skills relevant to the learning and development functions performed

Course Information

Certificate III
CRICOS Course Code


  • 52 weeks


  • Study Weeks = 40
  • Holiday Weeks = 12


  • Brisbane
  • Melbourne
  • Sydney

Entry Requirement

Gamma Education & Training Pty Ltd is committed to providing quality, industry-relevant education while supporting students throughout their study.


21 units must be completed:

15 Core units
6 Elective units


SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHKOP010 Plan and cost recipes
SITHFAB025 Prepare and serve espresso coffee
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHPAT012 Produce specialised cakes
SITHPAT014 Produce yeast-based bakery products
SITHPAT013 Produce pastries
SITHPAT015 Produce petits fours
SITHPAT016 Produce desserts
SITHPAT011 Produce cakes
SITHPAT017 Prepare and model marzipan
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC034 Work effectively in a commercial kitchen*
SITXWHS005 Participate in safe work practices
SITXCOM007 Show social and cultural sensitivity
SITXCCS014 Provide service to customers
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock



*SITHCCC034 Work effectively in a commercial kitchen

You must record that you have a prepared and served menu items during a
minimum of 12 complete service periods in a commercial kitchen for a
variety of service period types.

Gamma College has its own kitchen and Café, relationships with bulk food
providers and links with industry including 5-Star outlets to help you
collate a high-quality industry relevant logbook.

Apply To Gamma