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Certificate III in Patisserie
15/10/2024 2026-06-19 7:04Certificate III in Patisserie
Certificate III in Patisserie
AQF Level: III
NATIONAL Code: SIT31021
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Why Study Certificate III in Patisserie at Alliance?
This nationally recognised qualification (SIT31021) is designed for pastry chefs, demonstrating their ability to use a wide range of refined patisserie skills and a solid understanding of kitchen operations to produce patisserie products. Students will learn to operate with autonomy, utilising plans, policies, and procedures for their work activities. For eligible students, this training is delivered with South Australian Government funding. Upon successful completion, participants will be issued a Certificate III in Patisserie by Alliance College (RTO: 0137)
Delivery mode
Face-to-face classroom and kitchen-based training, internal placement, and self-directed learning.
Campus Locations
Adelaide
Course duration
52 weeks, including 12 weeks of holiday
Intake Date
Rolling Intakes
Participant Course Fee (Subsidised)
$459.00 AUD
Participant Concession Fee
$434.50 AUD
Incidental Fee
$281 AUD
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
Eligibility for Subsidised Training:
- To be eligible for a government-subsidised training place in this course, you must live or work in South Australia and be:
- An Australian or New Zealand citizen; OR
- A permanent Australian resident; OR
- A holder of an eligible visa (Check the Skills SA website for the full list of eligible visa subclasses).
Additional Criteria:
- You must be aged 16 years or over; and
- You must not be enrolled in school.
- Satisfactory completion of Year 10 or equivalent schooling OR Australian Qualifications Framework (AQF) Level 3.
- Language, Literacy and Numeracy (LLN) Core Skills Profile.
Please note: Eligibility for a subsidised place may be subject to an assessment of your previous qualifications and current training status. Contact our Admissions Team to start your Upfront Assessment of Need (UAN).
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
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
- Teams 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.
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
