-
Courses
-
Industries
- Aerospace, Maritime and Logistics
- Agriculture, Animals, Science and the Environment
- Automotive
- Building and Construction
- Business and Finance
- Creative Industries
- Education and Community Services
- Engineering and Mining
- English, Languages and Foundation Studies
- Health, Beauty and Fitness
- Hospitality, Tourism and Events
- Information Technology, Library and Digital
SEARCH COURSES
I don't actually know what I want to study. Show me everything. -
Industries
- Future students
- Current students
- Short courses
-
Employers
-
Industry solutions for:
- Aerospace, Maritime and Logistics
- Agriculture, Animals, Science and the Environment
- Automotive
- Building and Construction
- Business and Finance
- Creative Industries
- Education and Community Services
- Engineering and Mining
- English, Languages and Foundation Studies
- Health, Beauty and Fitness
- Hospitality, Tourism and Events
- Information Technology, Library and Digital
-
Industry solutions for:
- Campuses
, 
, 
Certificate III in Patisserie
National ID: SIT31016 | State ID: AZW8
Do you have what it takes to be an artist in the kitchen?
When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel.
You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petit fours, pastries, chocolates. You will also learn about cleaning, first aid, food safety programs, hygiene, and workplace health and safety.
This course is half price for everyone from January until December 2021 as part of the Lower fees, local skills initiative. Fees are also capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession. Find out more about half price fees here. 
Please note: Only course tuition fees are half price. You may be required to pay other fees for resources that are specifically needed for your course.
Entrance Requirements
Important information
Job opportunities
Study pathway
How to apply
Entrance Requirements
| School Leaver | Non-School Leaver | AQF |
|---|---|---|
| OLNA or NAPLAN 9 Band 8 | C Grades in Year 10 English and Maths or equivalent | Certificate I or Certificate II |
Important information
Additional Resources
Learners will be required to provide additional resources for this course. Details are provided in the Pre-Enrolment Information Pack.
Disclaimer
Courses at Central Regional TAFE are delivered subject to resources and demand. For the latest information, check with the appropriate campus, as course availability may be subject to review and change.
Job opportunities
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.
Study pathway
Further study opportunities
Central Regional TAFE has many further study opportunities available. Check out our Course Guide for all your future study options.
How to apply
On Campus (Full-Time or Part-Time)
Visit our Apply and Enrol page to find out how to apply for full-time, part-time or online courses.
Flexible and Other Study Types
We take applications for many of our flexible courses all year round. Visit the Apply and Enrol page and use our Applicant Portal to lodge your application anytime.
Apprenticeships and Traineeships
For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study. Find out more here.
International Students
International students please visit www.tafeinternational.wa.edu.au
Short Courses and Skill Sets
Enrol in a short course or skill set by completing the form below, calling our student services team on 1800 672 700 or visiting your local campus.
Delivery location, important dates and study options
Training at CRTAFE will be offered with a blended, flexible delivery model to enable social distancing measures during the COVID-19 pandemic. This approach may include a combination of online and classroom based delivery, as well as practical and work experience placements. While the mode of delivery may vary, the content and key learning outcomes of the course will remain the same. Lecturers will provide specific instructions to their student groups on how training will be undertaken and the support available to them.