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 720 hours of paid industry experience! (Approximate hours: Certificate III – 400 hours. Certificate IV – 200 hours. Diploma – 120 hours)

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 | SIT31016
    CRICOS: 094135G

    Certificate IV in Patisserie | SIT40716
    CRICOS: 094146D

    Diploma of Hospitality Management | SIT50416
    CRICOS: 090978G

    Advanced Diploma of Hospitality Management | SIT60316
    CRICOS: 091136G

  • Course Duration
    Duration

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

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

    TOTAL CIT PACKAGE: 2.5 years
    Advanced Diploma: 6 months

  • Course Intake
    Intake

    2020 Semester 1 (February) and Semester 2 (July)

    2021 Semester 1 (February) and Semester 2 (July)

  • Course Campus
    Campus

    CIT Reid

  • Course Fees
    Fees*

    Tuition Fees:

    Certificate III, Certificate IV & Diploma

    2020-2021: Semester 1 - $8,650 Semester 2 - $8,650

    Advanced Diploma

    2020-2021: Semester 1 - $6,850 Semester 2 - $6,850

    Extra Fees:

    Certificate III: Material fees: $300, Uniform: $180, Trade tools: $370

    Diploma: Material fees $120

    Advanced Diploma: Textbooks $300

  • *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 fee increases may happen annually in line with CIT's fee pricing review. 2020 and 2021 fees 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:

  • Course Subjects - Certificate III

    Certificate III in Patisserie | SIT31016 – 22 subjects

    Core: complete all 17 subjects

    • BSBSUS201 Participate in environmentally sustainable work practices
    • BSBWOR203 Work effectively with others
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHCCC011 Use cookery skills effectively
    • SITHCCC001 Use food preparation equipment
    • SITHKOP001 Clean kitchen premises and equipment
    • SITXINV002 Maintain the quality of perishable items
    • SITXWHS001 Participate in safe work practices
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFSA002 Participate in safe food handling practices
    • SITHPAT006 Produce desserts
    • SITXHRM001 Coach others in job skills
    • SITHPAT001 Produce cakes
    • SITHPAT003 Produce pastries
    • SITHPAT004 Produce yeast-based bakery products
    • SITHPAT005 Produce petits fours
    • SITHPAT002 Produce gateaux, torten and cakes

    Electives: complete all 5 subjects

    • SITHKOP002 Plan and cost basic menus
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
    • SITHPAT008 Produce chocolate confectionery
    • FBPRBK3004 Produce meringue products
  • Course Subjects - Certificate IV

    Certificate IV in Patisserie | SIT40716 – 14 subjects

    Core: complete all 11 subjects

    • BSBDIV501 Manage diversity in the workplace
    • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • SITHKOP005 Coordinate cooking operations
    • SITHPAT007 Prepare and model marzipan
    • SITHPAT009 Model sugar-based decorations
    • SITHPAT010 Design and produce sweet buffet showpieces
    • SITXCOM005 Manage conflict
    • SITXFIN003 Manage finances within a budget
    • SITXHRM003 Lead and manage people
    • SITXMGT001 Monitor work operations
    • SITXWHS003 Implement and monitor work health and safety practices

    Electives: complete all 3 subjects

    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND002 Source and use information on the hospitality industry
    • SITHCCC004 Package prepared foodstuffs
  • Course Subjects - Diploma

    Diploma of Hospitality Management | SIT50416 – 8 subjects

    Core: complete all 7 subjects

    • SITXCCS007 Enhance customer service experiences
    • SITXCCS008 Develop and manage quality customer service practices
    • SITXFIN004 Prepare and monitor budgets
    • SITXGLC001 Research and comply with regulatory requirements
    • SITXHRM002 Roster staff
    • SITXMGT002 Establish and conduct business relationships
    • BSBMGT517 Manage operational plan

    Electives: complete all subjects

    • SITHASC008 Prepare Asian cooked dishes
  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management | SIT60316 – 7 subjects

    Core: complete all 7 subjects

    • SITXFIN005 Manage physical assets
    • SITXHRM004 Recruit, select and induct staff
    • SITXHRM006 Monitor staff performance
    • SITXMPR007 Develop and implement marketing strategies
    • BSBFIM601 Manage finances
    • SITXWHS004 Establish and maintain a work health and safety system
    • BSBMGT617 Develop and implement a business plan
  • 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.

    Certificate IV: Chef de partie, chef patissier.

    Diploma: Restaurant manager, banquet or function manager, executive chef, 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

    CIT’s credit transfer arrangements can reduce the time and fees required to complete a bachelor degree at university. If you successfully complete your CIT qualification and gain entry into the university below, you will receive the following:

    University of Canberra (UC)

    • Diploma of Hospitality Management | SIT50416  =  24 credit points (1 year) towards UC's Bachelor of Event and Tourism Management (MGB401.1)
    • Advanced Diploma of Hospitality Management | SIT60313  =  27 credit points (over 1 year) towards UC's Bachelor of Event and Tourism Management (MGB401.1)

    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 Patisserie (6 months)
    PLUS
    Diploma of Hospitality Management (6 months)
    = 2 years of study
    or
    PLUS
    Advanced Diploma of Hospitality Management (6 months)
    = 2.5 years of study
    Optional degree pathway available