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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.


Course Content

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
SITHCCC034 Work effectively in a commercial kitchen

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of 12 complete service periods in a commercial kitchen that cover a combination of:
during the above service periods:
integrate technical and other skills to respond to multiple demands simultaneously
respond to special customer requests
perform designated kitchen roles as part of a team to achieve production requirements
work professionally, undertaking tasks according to team responsibilities and organisational requirements
prepare, plate and present dishes as directed within the typical workplace time constraints of a commercial kitchen.”

Entry Requirements

  • Must be 18 years old or above
  • GCA entry test upon enrolment of 1st course
  • Successful completion of Year 10 or equivalent.
  • IELTS 5.5 or equivalent


Course Fees

  • Application Fee  $230.00 AUD
  • Resources Fee $1,100.00 AUD (Including GCA Uniform & Tool-kits)
  • Tuition Fee        $11,000.00 AUD

CRICOS Course Code



21 Units to be completed in 52 weeks (40 study weeks +12 weeks holidays)

Further Study Pathway

This qualification provides a pathway to the SIT40721 Certificate IV in Patisserie


Intake Dates




Please note that overseas health cover (OSHC) is compulsory for students on a student visa. We can assist you in obtaining this health cover through Bupa or other providers.