COURSE DESCRIPTION
Develop the foundational skills required to begin your rewarding career in patisserie. In this course, you’ll learn from experienced industry professionals in purpose-built, industry-standard training facilities, gaining hands-on experience in desserts, gateaux, pastries, petit fours, food safety and the preparation of products for special dietary requirements.
With small class sizes and personalised guidance, you’ll have the support to refine your technical skills while strengthening key literacy, numeracy and workplace capabilities.
When you graduate, you’ll be ready to step confidently into the patisserie industry, backed by strong hands-on skills, industry knowledge, and the professionalism and life skills you need to succeed in a range of culinary environments.
Career Opportunities
- Pâtissier
- Pastry Chef
- Business Owner
- Cake Decorator
Pathways
Progress through further study and into employment with more skills in your pocket. Explore more pathway options from this course.
COURSE DETAILS
Course Code
SIT31021Course Level
Certificate IIICourse Intake
February, April, July, SeptemberDuration
1 year full-time
2 years part-time
Campus
Melbourne
Sydney
Course Mode
Full-time
Part-time (available February and July)
Course Hours
Full-time: 18-22 per week
Part-time: 10-12 per week (Classes are delivered on a weeknight and Saturdays)
COURSE STRUCTURE
Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.
Stage 1 (Full-time)
Stage 2 (Full-time)
Timetables
Want to get a handle on your schedule? Find timetables for food courses at the Melbourne campus for our next intake. Please note this is a sample of group timetables that are subject to change. Some courses may have multiple groups, which may have classes timetabled on different days.
