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 700 hours of paid industry experience! (Approximate hours: Certificate III – 360 hours. Diploma – 100 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 | SIT31021
    CRICOS: 109752K

    Diploma of Hospitality Management | SIT50422
    CRICOS: 113462H

    Advanced Diploma of Hospitality Management | SIT60316
    CRICOS: 091136G

    A new training package will be introduced for the Advanced Diploma qualifications in 2024.

  • 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

  • Course Fees
    Fees*

    Tuition Fees:

    Certificate III

    2024: $9,350 per semester (Total tuition fee for 1 year qualification $18,700)

    Diploma

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

    Advanced Diploma

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

    Extra Fees:

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

    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 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 5.5 in all skill bands
    • PTE Academic - 42 (minimum of 42 in each band)
    • Cambridge English test (C1 Advanced and B2 First) - 162
  • 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 4 subjects
    Cookery and Catering Stream

    • SITXFSA006 Participate in safe food handling practices 
    • SIRXOSM007 Manage risk to organisational reputation in an online setting 
    • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms 
    • SITXMGT006 Manage projects 
  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management | SIT60316 – 33 subjects

    Core: complete all 16 subjects

    • BSBDIV501 Manage diversity in the workplace
    • BSBFIM601 Manage finances
    • BSBMGT617 Develop and implement a business plan
    • SITXCCS008 Develop and manage quality customer service practices
    • SITXFIN003 Manage finances within a budget
    • SITXFIN004 Prepare and monitor budgets
    • SITXFIN005 Manage physical assets
    • SITXGLC001 Research and comply with regulatory requirements
    • SITXHRM003 Lead and manage people
    • SITXHRM004 Recruit, select and induct staff
    • SITXHRM006 Monitor staff performance
    • SITXMGT001 Monitor work operations
    • SITXMGT002 Establish and conduct business relationships
    • SITXMPR007 Develop and implement marketing strategies
    • SITXWHS004 Establish and maintain a work health and safety system
    • BSBMGT517 Manage operational plan

    Electives: complete 17 subjects

    • SITHFAB014 Provide table service of food and beverage
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB016 Provide advice on food
    • SITHFAB003 Operate a bar
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHFAB012 Provide advice on Australian wines
    • SITHIND004 Work effectively in hospitality service
    • SITXMGT003 Manage projects
    • BSBRSK501 Manage risk
    • SITEEVT005 Plan in-house events or functions
    • SITXFSA001 Use hygienic practices for food safety
    • SITXHRM002 Roster staff
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITXINV004 Control stock
    • SITXEBS002 Develop, implement and monitor the use of social media in a business
    • BSBMGT608 Manage innovation and continuous improvement
    • SITHFAB005 Prepare and serve espresso coffee
  • 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