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Certificate III in Patisserie (International)
03/03/2026 2026-03-03 0:33Certificate III in Patisserie (International)
Certificate III in Patisserie
AQF Level: III
NATIONAL Code: SIT31021
CRICOS Code: 116179J
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Why Study Certificate III in Patisserie at Alliance?
This qualification is designed for pastry chefs, demonstrating their ability to use a wide range of refined patisserie skills and solid understanding of kitchen operations to produce patisserie products, while operating with some autonomously, utilising plans, policies, and procedures for their work activities.
Delivery mode
Face-to-face in classroom and kitchen, work placement and self-directed.
Campus Locations
Adelaide | Sydney
Course duration
52 weeks, including 12 weeks of holiday
Intake Date
January, April, July and October
Course Brochure
Career Opportunities
This qualification may lead to a pathway to work as 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 include Patisserie/Pastry Chef.
Career Services
Our dedicated Career Services team is here to support you every step of the way—from securing placements to landing your ideal job. We offer assistance with resume writing, cover letters, interview preparation, and even one-on-one discussions to help clarify your career goals. With our guidance, you’ll have the tools and confidence to search for jobs and launch your career. Plus, we can connect you with industry partners to help secure placement opportunities.
For more information, feel free to reach out anytime at industryengagement@alliancecollege.edu.au. We’re here to help!
Study Pathways
Students may progress to
SIT40721 – Certificate IV in Patisserie and/or
SIT40521 – Certificate IV in Kitchen Management.
Entry Requirements
Academic Entry Requirement:
- Satisfactory completion of Year 10 or equivalent schooling and be at least 16 years of age.
- Participate in a suitability interview for your chosen qualification.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
English Entry Requirement:
Course Requirements
General Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full commercial cookery uniform (included in material fee)
- Full knife kit (included in material fee)
Special Requirement:
- The qualification will include 12 shifts (Complete food service periods), equivalent to approximately 90 hours, to be undertaken in Alliance College training café, Alliance College function and/or approved workplace.
Subjects
Core Subjects
21 UNITS MUST BE COMPLETED
15 CORE UNITS + 6 ELECTIVES Prerequisite Unit/s* Elective Subjects
Key Skills Developed
Certificate III in Patisserie
Baking Knowledge
Food Safety
Kitchen Management
Teamwork
Time Management
Assessment Methods
Certificate III in Patisserie
