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Certificate III In Hospitality (Patisserie)

Tuition - 40 weeks
Practical Placement - 4 weeks
Total course length - 44 weeks

ENTRY POINTS: February, March, April, May, July, August, October, November

LOCATION: Brisbane, Gold Coast, Melbourne, Sydney, Cairns

The Course
For students wanting a career in Hospitality with an emphasis on patisserie this course covers all aspects of employment in this exciting field.

Moving from the theoretical to the practical graduates will have a thorough knowledge of the intricacies of Patisserie.

Plan your future in an industry that offers a secure and rewarding career path in the commercial cookery area of the hospitality industry. Studying Patisserie at Holmes Institute will prepare you for a successful career.

The courses offer a well-balanced program with a strong emphasis on practical 'hands on' training which is complemented by relevant theoretical hospitality subjects. The course ensures all students have the skills required for entry into this exciting industry.

Qualification & Recognition
Students will complete: Certificate III in Hospitality (Patisserie)
This course is nationally recognised under the Australian Qualifications Framework.

Recognition of Prior Learning (RPL) and Credit Transfer
You may be able to shorten the length of your chosen course by measuring your skills acquired through work or life experiences, or through qualifications obtained from formal studies or training. AQF Qualifications and Statements of Attainment, issued by any other Registered Training Organisation, will be recognised by the Institute. Contact Holmes Institute to obtain an information brochure.

Entry Requirements
Applicants will typically have completed Year 11 in Australia or the equivalent in their country of origin.

International Students: Entry into Certificate and Diploma programs requires an English level, at least equivalent to IELTS 5.5 or Upper Intermediate at a Holmes English Language Centre.

Please Note:
Students on a student visa MUST be enrolled in a full-time course.


Assessment is continuous throughout the course using a range of assessment tools which will include class exercises, assignments, case studies, and examinations.

Patisserie component is assessed through theory based assessments and practical assessments in a fully operational commercial kitchen.

Work Placement
In order to successfully complete the course and to be awarded with the certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work placement will take place in workplaces approved by Holmes Institute. Work Placement for this course will be up to 80 hours.

The Work Placement policy and samples of Work Placement Agreements are available on the Holmes website.

Course Structure

Certificate III in Hospitality (Patisserie) (SIT31107)
SITXOHS002A - Follow workplace hygiene procedures
SITXOHS001A - Follow health, safety and security procedures
HLTFA301B - Apply first aid
SITHIND001A - Develop and update hospitality industry knowledge
SITXCOM001A - Work with colleagues and customers
SITXCOM002A - Work in a socially diverse environment
SITXCOM003A - Deal with conflict situations
SITXHRM001A - Coach others in job skills
SITHCCC001A - Organise and prepare food
SITHCCC002A - Present food
SITHCCC005A - Use basic methods of cookery
SITHCCC003A - Receive and store kitchen supplies
SITHPAT005A - Prepare and present gateaux, torten and cakes
SITHPAT006A - Present desserts
SITHCCC013A - Prepare hot and cold desserts
SITHPAT001A - Prepare and produce pastries
SITHPAT002A - Prepare and produce cakes
SITHPAT003A - Prepare and produce yeast goods
SITHCCC004A - Clean and maintain kitchen premises
SITHPAT009A - Prepare desserts to meet special dietary requirements
SITHCCC027A - Prepare, cook and serve food for food service (holistic unit) 12 service periods
SITXFSA001A - Implement food safety procedures
SITXINV001A - Receive and store stock
SITXINV002A - Control and order stock


Holmes Institute reserves the right to change the structure of the course and to change the sequence in which competencies are delivered.

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