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 and Advanced Diploma courses.

Industry Placement

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

Why study at CIT?

  • Seven 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


    Diploma of Hospitality Management | SIT50422
    CRICOS: 113462H


    Advanced Diploma of Hospitality Management | SIT60322
    CRICOS: 114883A

  • Course Duration
    Duration

    CIT PACKAGE: 2 years
    Certificate III: 1 year
    Diploma: 6 months
    Advanced Diploma: 6 months


    Take your career further by learning strategic, financial and personnel functions of the broader hospitality industry


    TOTAL CIT PACKAGE: 2 years

  • Course Intake
    Intake

    2024 Semester 1 (February) and Semester 2 (July)

  • Course Campus
    Campus

    CIT Reid
    From Semester 2 2025, the location of this course will transition from CIT Reid to the new CIT Woden campus. CIT will provide support for students who will be making the move to Woden. Learn more

  • Course Fees
    Fees*

    Tuition Fees:

    Certificate III

    2024: $9,350 per semester (Total qualification tuition fee $18,700)


    Diploma

    2024: $9,350 per semester (Total qualification tuition fee $9,350)

    Advanced Diploma

    2024: $7,410 per semester (Total qualification tuition fee $7,410)


    Extra Fees:

    Certificate III: Uniform and Equipment approximately: $600, Stationary approximately: $50

    Diploma: Material fees: $120

    Advanced Diploma: Textbooks: $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.

    English requirements:

    • IELTS 6.0 in all skill bands
    • PTE Academic - 50 (minimum of 50 in each band)
    • Cambridge English test (C1 Advanced and B2 First) - 169
  • 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 - Diploma

    Diploma of Hospitality Management | SIT50422 – 15 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

    Electives: Complete 1 subject
    Patisserie Stream

    • SITHKOP013 Plan cooking operations 

  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management | SIT60322

    Core: complete all 14 subjects

    • BSBFIN601 - Manage organisational finances
    • BSBOPS601 - Develop and implement business plans
    • SITXCCS016 - Develop and manage quality customer service practices
    • SITXFIN009 - Manage finances within a budget
    • SITXFIN010 - Prepare and monitor budgets
    • SITXFIN011 - Manage physical assets
    • SITXGLC002 - Identify and manage legal risks and comply with law
    • SITXHRM009 - Lead and manage people
    • SITXHRM010 - Recruit, select and induct staff
    • SITXHRM012 - Monitor staff performance
    • SITXMGT004 - Monitor work operations
    • SITXMGT005 - Establish and conduct business relationships
    • SITXMPR014 - Develop and implement marketing strategies
    • SITXWHS008 - Establish and maintain a work health and safety system
  • Likely Job Outcome

    These qualifications provides 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.


    Advanced Diploma: This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager. Possible job titles include:

    • Food and beverage manager
    • Operations manager
    • Cafe owner or manager
    • Human resources coordinator
    • Sales and marketing coordinator
  • 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. Shape

    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
    Diploma of Hospitality Management (6 months)
    = 1.5 years of study
    or
    PLUS
    Advanced Diploma of Hospitality Management (6 months)
    = 2 years of study
    Optional degree pathway available