Patisserie

Learn the art of making beautiful and complex dessert creations, where the only limit is your imagination. Our award-winning teaching staff will give you the specialist skills and knowledge you need to make your culinary dreams come true.

Train in world-class commercial kitchens and gain practical skills and experience to become a nationally recognised and qualified pastry chef. Master your skills in pastry making, chocolate and sugar work, yeast goods, gateaux, cake making, and petit fours.

Further your career options by learning high-level business, strategic, financial and personnel functions of the broader hospitality industry, with CIT’s Diploma course.

Additional Information

Please see the uniform and equipment requirements (PDF, 165.16 KB) for your practical classes.

Industry Placement

Establish future career opportunities and experience the industry first-hand with 360 hours of paid industry experience.

To successfully complete this course, you must undertake mandatory work placement of 12 service periods, this can be completed in the CIT Restaurant or through Industry placement.

Why study at CIT?

  • Four training kitchens on campus
  • In-house commercial restaurant and cafe
  • Learn from award-winning chefs
  • Use CIT's network to connect you to employment opportunities
  • Be part of the exciting food scene in the Canberra region with plenty of job opportunities for hospitality students
  • Get support to find industry placement
  • Course Details
    Course/s

    Certificate III in Patisserie | SIT31021
    CRICOS: 109752K

    Certificate IV in Kitchen Management | SIT40521
    CRICOS: 109721F

    • Students who complete Certificate III in Patisserie and are continuing studies in the Diploma of Hospitality Management will need to complete a UoC from Certificate IV in Kitchen Management, Group B - Plan cooking operations.
    • Students will study this concurrently with the Diploma of Hospitality Management course. Part time fees will be applicable for this subject.
    • Students will not receive the Certificate IV in Kitchen Management awards as only one subject will be completed.

    Diploma of Hospitality Management | SIT50422
    CRICOS: 113462H

  • Course Duration
    Duration

    CIT PACKAGE: 1.5
    Certificate III: 1 year - 12 months full-time attending 3 days per week including a compulsory commercial kitchen placement
    Certificate IV: 1 unit of competency (concurrent with diploma)
    Diploma: 6 months - 1 semester with a minimum of 20 hrs per week

    TOTAL CIT PACKAGE: 1.5

  • Course Intake
    Intake

    2026 Semester 1 (February) and Semester 2 (July)

    2027 Semester 1 (February) and Semester 2 (July)

  • Course Campus
    Campus

    CIT Woden

  • Course Fees
    Fees*

    Tuition Fees:

    Certificate III

    2026: $10,145 per semester (Total qualification tuition fee $20,290)

    Certificate IV

    2026: $2,445 (1 unit of competency)

    Diploma

    2025: $10,140 per semester (Total qualification tuition fee $10,140)

    Extra Fees:

    Certificate III:

    • Uniform approximately $134
    • Equipment approximately $630
    • Stationery approximately $50

  • *Please note - Course fees are listed in $AUD and are based on a semester rate. Total course cost will vary depending on semester start date. Small tuition and material fee increases may occur annually in line with CIT's fee pricing review. Fees are subject to change.

  • Entry Requirements

    Academic requirements:

    • Year 12 Certificate or equivalent


    Students over the age of 20 may be eligible for adult entry. Please refer to Entry Requirements for more information.

    Literacy Skills Information

    We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. If you do not have this level, you can still enrol and seek support to improve your skills, or you may prefer to begin with the lower level course.

    English requirements:

    • IELTS 6.0 (no band score less than 5.5)
    • PTE Academic - 50 (minimum of 42 in each band)
    • Cambridge English test (C1 Advanced and B2 First) - 169

    Applicants who will not be studying on a student visa and who hold a temporary visa for the full duration of the offered course will be required to meet Australian Core Skills Framework literacy levels of at least 3 in Language, Literacy, Numeracy and Digital skills (LLND) or equivalent.

  • Course Subjects - Certificate III

    Certificate III in Patisserie | SIT31021 – 21 subjects

    Core: complete all 15

    • SITHCCC023 Use food preparation equipment
    • SITHCCC027 Prepare dishes using basic methods of cookery
    • SITHCCC034 Work effectively in a commercial kitchen
    • SITHKOP009 Clean kitchen premises and equipment
    • SITHPAT016 Produce desserts
    • SITHPAT011 Produce cakes
    • SITHPAT012 Produce specialised cakes
    • SITHPAT013 Produce pastries
    • SITHPAT014 Produce yeast-based bakery products
    • SITHPAT015 Produce petits fours
    • SITXFSA005 Use hygienic practices for food safety
    • SITXINV006 Receive, store and maintain stock
    • SITXHRM007 Coach others in job skills
    • SITXWHS005 Participate in safe work practices
    • SITXFSA006 Participate in safe food handling practices

    Electives: complete minimum 6

    • FBPRBK3005 Produce basic bread products
    • FBPRBK3014 Produce sweet yeast products
    • SITHCCC042 Prepare food to meet special dietary requirements
    • SITHPAT017 Prepare and model marzipan
    • SITHFAB025 Prepare and serve espresso coffee
    • SITHKOP010 Plan and cost recipes
  • Course Subjects - Certificate IV

    Certificate IV in Kitchen Management | SIT40521 – 1 subject

    • SITHKOP013 Plan cooking operations
  • Course Subjects - Diploma

    Diploma of Hospitality Management | SIT50422 – 12 subjects

    Core: complete all 11 subjects

    • SITXHRM009 Lead and manage people
    • SITXCCS015 Enhance customer service experiences
    • SITXMGT005 Establish and conduct business relationships
    • SITXHRM008 Roster staff
    • SITXFIN009 Manage finances within a budget
    • SITXCOM010 Manage conflict
    • SITXMGT004 Monitor work operations
    • SITXGLC002 Identify and manage legal risks and comply with law
    • SITXCCS016 Develop and manage quality customer service practices
    • SITXFIN010 Prepare and monitor budgets
    • SITXWHS007 Implement and monitor work health and safety practices
  • Likely Job Outcome

    These qualifications provide a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

    Certificate III: Patisserie pastry chef.

    Certificate IV: Chef de partie, chef patissier.

    Diploma: Restaurant manager, banquet or function manager, kitchen manager, motel manager, unit manager (catering operations), sales and marketing assistant, human resources assistant.

  • Teaching Methods and Assessment

    Students will develop industry skills through hands-on experience in CIT’s well-equipped commercial kitchens on campus, whilst applying those skills and knowledge into practice during engagement in CIT’s commercial business operations.

    Students will learn through a blend of face to face and online learning using digital and teacher resources, textbooks, work experience/industry placement and online learning and student engagement through eLearn.

    Students will be assessed through direct observation, portfolios, product-based methods (reports, presentations) and evidence from the workplace (eg. logbook).

  • Pathways to Further Study

    Because CIT offers nationally recognised qualifications accredited by the Australian Skills Quality Authority (ASQA), students can apply for Recognition of Prior Learning (RPL) to most universities within Australia and receive credit towards a degree, even where formal credit transfer arrangements are not in place; however, this is not a guarantee.

    We advise you speak directly with your chosen university in relation to credit transfer, entry requirements and their application process.

    Certificate III in Patisserie (1 year)
    PLUS
    Certificate IV in Kitchen Management(1 unit of competency)
    PLUS
    Diploma of Hospitality Management (6 months)
    = 1.5 years of study
    ▼
    Optional degree pathway available