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SIT31021 Certificate III in Patisserie

(Direct entry or Patisserie Pathway)


The qualification of SIT31021 Certificate III in Patisserie suits the role of pastry chefs who use a wide range of we-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence 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 an served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Examples of possible job roles include pastry sous chef, pastry chef, chef pâtissier, patisserie chef de partie, patisserie attendant.

Indulge your passion for pastry with our SIT31021 Certificate III in Patisserie qualification. This comprehensive course is designed to equip you with the skills and knowledge needed to excel in the art of patisserie.

Throughout the program, you will delve into the intricate world of pastry creation, learning everything from classical techniques to contemporary trends. From mastering the perfect puff pastry to crafting decadent desserts, our patisserie instructors will guide you through every step of the journey.

Whether you aspire to become a professional pastry chef or simply want to elevate your baking skills, our patisserie program offers the perfect blend of hands-on experience and theoretical knowledge to help you succeed in the sweetest of careers.

Work Based Training at Global College Australasia: A Blend of Practical Skills and Real-World Experience

At Global College Australasia (GCA), we understand the importance of real-world experience in the culinary arts and hospitality industry. That’s why we offer a comprehensive work-based training program that integrates rigorous academic learning with practical workplace experience, forming a core component of our culinary courses.

A Thriving Learning Environment in the Heart of Perth

Nestled in the vibrant heart of Perth CBD, GCA boasts the prominent Allure Café that serves not only as a bustling eatery but also as a dynamic learning platform for our students. This facility provides an invaluable opportunity for trainees to engage in kitchen supervision and manage time-critical food preparation tasks under real-world pressures. Students at GCA are immersed in a practical environment where they learn to navigate the fast-paced nature of culinary professions, from managing orders to delivering exquisite dishes to patrons.

Work Placement

Our course is designed to ensure that every student gains hands-on experience through a mandatory work placement component, which involves a minimum of 12 complete food service periods (shifts). These placements can be hosted by a diverse array of hospitality and bakeries, catering organisations, upscale restaurants, restaurants/cafes, healthcare establishments, and more.

Students are encouraged and supported by GCA to select their own work placements, empowering them to steer their learning journey according to their career aspirations and interests.

SITHCCC034 Work effectively in a commercial kitchen.

Please note that this unit in the course, SITHCCC034 Work effectively in a commercial kitchen, includes a compulsory work placement component. During this placement, students will have the opportunity to engage in the following activities:

  • Complete a minimum of 12 service periods in a commercial kitchen, covering breakfast, lunch and dinner.
  • Safely and hygienically prepare and serve menu items to industry and organisational quality standards.

While students have the flexibility to choose their work placement, it is imperative that the selected placement meets all the criteria and is approved by GCA.

Diverse Culinary Experiences and Quality Observations

Throughout your work placement shifts, students are required to demonstrate proficiency across a wide range of culinary tasks.

At both our café and all approved work placement locations, our faculty closely observes and evaluates the students’ practices. This direct oversight ensures that each student not only applies their learning effectively but also receives real-time feedback and guidance, enhancing their skills and preparing them for the demands of the culinary world.

At Global College Australia, we are committed to fostering the next generation of culinary and patisserie skills leaders. By blending academic learning with practical training, GCA ensures that our graduates are well-prepared to meet the demands of the patisserie industry and achieve your professional goals.


We have two college campuses located in East Perth, which are directly behind each other at;

  • 176 Wellington Street, East Perth, Western Australia, Australia 6004.
  • 21 Moore Street, East Perth, Western Australia, Australia 6004.


All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days and maintain a minimum attendance of 80 percent.

Timings: 8:00 am to 4:30 pm

(Note: The scheduled course contact hours are the hours for which a student is enrolled in a course to attend classes, course-related information sessions, supervised study sessions, mandatory and supervised work-based training and examinations)


  • Nil.


  • Minimum of 18 years of age.
  • Successful completion of Year 10 or equivalent.
  • GCA English test upon enrolment into the first course.

Please refer to for latest international student visa requirements and conditions if your intent to study on a student visa in Australia.


  • 109744K


  • 52 Weeks (40 study weeks + 12 weeks holidays)

SIT31021 Certificate III in Patisserie PACKAGING RULES

21 units must be completed:

15 core units, plus

6 elective units

Unit(s) in this course marked below with * have one or more prerequisite(s)


SITHCCC023* Use food preparation equipment CORE
SITHCCC027* Prepare dishes using basic methods of cookery CORE
SITHCCC034* Work effectively in a commercial kitchen CORE
SITHKOP009* Clean kitchen premises and equipment CORE
SITHPAT011* Produce cakes CORE
SITHPAT012* Produce specialised cakes CORE
SITHPAT013* Produce pastries CORE
SITHPAT014* Produce yeast-based bakery products CORE
SITHPAT015* Produce petits fours CORE
SITHPAT016* Produce desserts CORE
SITXFSA005 Use hygienic practices for food safety CORE
SITXFSA006 Participate in safe food handling practices CORE
SITXHRM007 Coach others in job skills CORE
SITXINV006* Receive, store and maintain stock CORE
SITXWHS005 Participate in safe work practices CORE
SITHPAT017* Prepare and model marzipan ELECTIVE
SITHCCC042* Prepare food to meet special dietary requirements ELECTIVE
SITHKOP010 Plan and cost recipes ELECTIVE
FBPRBK3005 Produce basic bread products ELECTIVE
FBPRBK4001* Produce artisan bread products ELECTIVE
FBPRBK3014 Produce sweet yeast products ELECTIVE

Intake Dates 2024

  • July 15th 2024
  • Sep 16th 2024

Please email or further information.

GCA international admission requirements need to be met for admission into this course.

On completion of SIT31021 CERTIFICATE III IN PATISSERIE the following courses are available (advanced standing pathway only) at GCA.

Patisserie Pathway leading to SIT40721 Certificate IV in Patisserie

Patisserie Pathway leading to SIT40721 Certificate IV in Patisserie and then packaged leading to SIT50422 Diploma of Hospitality management.

Patisserie Pathway leading to SIT40721 Certificate IV in Patisserie and then packaged leading to SIT50422 Diploma of Hospitality management leading to SIT60322 Advanced Diploma of Hospitality management.

See Fees and charges on website here or contact or

Please refer to for latest international student visa requirements and conditions if your intent to study on a student visa in Australia.