Creating Skills for life
APTC Course Patisserie

SIT31016 - Certificate III in Patisserie

Course Overview

The SIT31016 Certificate III in Patisserie reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and 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 and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Graduates of this course will receive an internationally recognised Australian Qualification issued through TAFE Queensland (RTO 0275).


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Course Delivery

Location: Fiji

Duration: Course duration is 22 weeks full time including a 1 week mid semester break. Students will attend classes for a minimum of 5 days per week including work placement. Additional out-of-hours study time will be required.

Delivery Mode: Face to face. Training will be delivered in English and incorporates language, literacy and numeracy (LLN) support. 

Course Fees: Please contact your local APTC campus for course fees.


Entry Requirements

  • Must be a citizen of a Pacific Island Forum country
  • Have significant prior industry experience (more than one year) in the area in which they wish to train or have a local qualification and limited relevant industry experience (up to one year) in the area in which they wish to train
  • Complete the Literacy and Numeracy Assessment and Vocational Knowledge Assessment

Applicants may apply for recognition of prior learning.

* Courses offered, course dates and fees may vary depending upon student and industry demand.

Course Contents

The SIT31016 Certificate III in Patisserie will cover the following units of competency:


Unit CodeUnit title
SITXWHS001Participate in safe work practices
SITXFSA001Use hygienic practices for food safety
BSBWOR203Work effectively with others
SITHKOP001Clean kitchen premises and equipment
SITHCCC001Use food preparation equipment
SITXINV002Maintain the quality of perishable items
SITHCCC005Prepare dishes using basic methods of cookery
SITXFSA002Participate in safe food handling practices
BSBSUS201Participate in environmentally sustainable work pract
SITHPAT001Produce cakes
SITHPAT002Produce gateaux, torten and cakes
SITHPAT003Produce pastries
SITHPAT006Produce desserts
SITHPAT004Produce yeast-based bakery products
SITHPAT005Produce petits fours
SITHCCC011Use cookery skills effectively
SITXHRM001Coach others in job skills
BSBWOR204Use business technology
SITHCCC018Prepare food to meet special dietary requirements
SITHFAB005Prepare and serve espresso coffee
SITHCCC019Produce cakes, pastries and breads
SITXINV001Receive and store stock

Bold Font indicates core units; Standard font indicates electives (17 core and 5 electives)

* Please note; elective units of competency may vary from campus to campus depending on local industry needs.

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