Certificate III in Patisserie (SIT31021) *Domestic students only


This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Qualification Rules

Students need to complete 21 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which requires:

  • 15 core units plus
  • 6 elective units

Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:

Unit Code Unit Name Core / Elective
SITXFSA005 Use hygienic practices for food safety Core
SITHKOP009 Clean kitchen premises and equipment Core
SITXFSA006 Participate in safe food handling practices Core
SITXWHS005 Participate in safe work practices Core
SITHCCC023 Use food preparation equipment Core
SITXINV006 Receive, store and maintain stock Core
SITXHRM007 Coach others in job skills Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHPAT016 Produce desserts Core
SITHPAT011 Produce cakes Core
SITHPAT012 Produce specialised cakes Core
SITHPAT013 Produce pastries Core
SITHPAT014 Produce yeast-based bakery products Core
SITHPAT015 Produce petit fours Core
SITHCCC042 Prepare food to meet special dietary requirements Elective
SITHKOP010 Plan and cost recipes Elective
SITXCCS014 Provide service to customers Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective
FBPRBK3005 Produce basic bread products Elective
SITHASC028 Produce Asian deserts Elective
SITHCCC034 Work effectively in a commercial kitchen Core


AAIC will deliver this qualification over a 52-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 48 weeks (900 hours) allowing for 7-week breaks. This takes into account public holiday periods such as Christmas & Easter, and School holiday breaks.

Delivery Methods

This program is delivered through classroom based face-to-face training, including simulated individual or group exercises in theory classes, practical sessions are delivered in the commercial cookery facilities and work placement is within industry where applicable.The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.

Assessment Methods

Student will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competencybased program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.

The assessment process may include:

  • Written Questions
  • Case studies
  • Assignments
  • Presentations
  • Role plays
  • Supervised Assessments
  • Practical/ Observation


Students are provided with advice on employment and training options throughout the delivery of the program. Completion of this qualification contributes to recognition as a pastry cook.

Job roles and titles may vary across different industry sectors. This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).

Pathways for further studies

After achieving the SIT31021 Certificate III in Patisserie, students may choose to undertake SIT40521 Certificate IV in Kitchen Management or other relevant qualifications.

Entry Requirements

Entry into this program requires International Students to fulfil requirements as listed below:

  • Must be 18 years of age or over.
  • Completed year 10 (HSC or equivalent)
  • Candidate without formal studies may be considered but subject to assessment.


Theory: AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 500

Practical: 232 Angas Street, Adelaide SA 5000

Delivery mode

Classroom based, Practical work at commercial kitchen and Work placement as arranged by AAIC where applicable.


Tuition Fee: $ 12,000
One Time Application Fees: $ 250 (Non-Refundable)
Textbooks and Material Fees: $ 1000 Refer to details below.

  • Textbooks for Certificate III in Patisserie – SIT31021
  • 1 x Chef Jacket / 1 x Chef Trouser / 1 x Apron / 1 x Neckerchief / 1 x tall, pleated chef hat / 1 x Tea Towel / 1 x Hairnet / 1 x Adjustment Tape
  • 21 Piece Chef Starter Kit+ 1x Bread/Pastry Knife
  • Safety Shoes Required and must be arranged by the student.