Are there entry requirements?

No. The register records no entry requirements for SIT31021.

Is this the same as baking?

No. Baking sits in the FBP Food, Beverage and Pharmaceutical package - FBP30521 Certificate III in Baking and FBP30421 Bread Baking. Patisserie is the kitchen-side pastry trade.

Can I do this and commercial cookery?

They share four core units, so a provider can often credit those. Many pastry chefs hold both, and some kitchens expect it.

What is petits fours?

SITHPAT015 covers small, precise sweet items served in quantity - the technical showcase of the qualification and the unit most often used to judge a pastry section.

SIT40721 Certificate IV in Patisserie, or SIT40521 Certificate IV in Kitchen Management if you want to run the whole kitchen rather than the pastry section.

SIT31021 Certificate III in Patisserie

About this qualification

SIT31021 covers “pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products”.

Twenty-one units, fifteen core. Six of those core units are the craft itself: cakes, specialised cakes, pastries, yeast-based bakery products, petits fours and desserts. The rest is the kitchen discipline shared with commercial cookery.

It sits at the same AQF level as SIT30821 and shares four core units with it — food preparation equipment, basic methods of cookery, working in a commercial kitchen, and cleaning premises. The two are siblings, not steps.

SITHPAT012 Produce specialised cakes is the one that separates a pastry chef from a cook who bakes — wedding and celebration work, structural and decorative technique.

Roles it maps to

Settings named on the national register for SIT31021.

Pastry Chef Patissier Baker Patissier Cake Decorator

Where it sits

Where SIT31021 sits. Patisserie runs alongside commercial cookery at the same level.

Certificate IISIT20421 Cookery
Certificate III · sibling tradeSIT30821 Commercial Cookery
Certificate III · you are hereSIT31021 Patisserie
Certificate IVSIT40721 Patisserie
Certificate IV · managementSIT40521 Kitchen Management

What it covers

15Core units

6Elective units

Twenty-one units must be completed: 15 core and 6 electives. Of the electives, 4 must come from Group A or Group B, and 2 from Group A, Group B or Group C. All electives chosen must contribute to a valid, industry-supported vocational outcome. Several units carry prerequisites.

The 15 core units, required by everyone:

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
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITHPAT015 Produce petits fours
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices

For a full list of elective units, visit training.gov.au →

Frequently asked questions

Are there entry requirements?: No. The register records no entry requirements for SIT31021.
Is this the same as baking?: No. Baking sits in the FBP Food, Beverage and Pharmaceutical package — FBP30521 Certificate III in Baking and FBP30421 Bread Baking. Patisserie is the kitchen-side pastry trade.
Can I do this and commercial cookery?: They share four core units, so a provider can often credit those. Many pastry chefs hold both, and some kitchens expect it.
What is petits fours?: SITHPAT015 covers small, precise sweet items served in quantity — the technical showcase of the qualification and the unit most often used to judge a pastry section.
What comes next?: SIT40721 Certificate IV in Patisserie, or SIT40521 Certificate IV in Kitchen Management if you want to run the whole kitchen rather than the pastry section.

Other registered providers

Filtered by where each provider is based, not where they can deliver.

NSW

TAFE NSWRTO 90003

Deliver and assess · National
QLD

TAFE QueenslandRTO 0275

Deliver and assess · National
WA

North Metropolitan TAFERTO 52786

Deliver and assess · WA
QLD

Brighton PacificRTO 41138

Deliver and assess · National
QLD

Australian Hospitality Skills RecognitionRTO 32217

Deliver and assess · National
VIC

WISE Employment LtdRTO 6653

Deliver and assess · National
SA

Salford CollegeRTO 40298

Deliver and assess · National
WA

Australian College of TrainingRTO 51269

Deliver and assess · National
VIC

Melbourne City Institute of EducationRTO 22172

Deliver and assess · National
VIC

Australian Institute of Education and TrainingRTO 121314

Deliver and assess · National
ACT

The Canberra Training SchoolRTO 40882

Deliver and assess · ACT
WA

Australian Association of Education & ResearchRTO 41041

Deliver and assess · National
Find more providers

12 of 54 providers shown — search the register for the rest
training.gov.au →

More in Tourism and Hospitality

Other qualifications in the SIT training package, nearest level first.

Was this information useful?

Certificate III in Patisserie

Choose an RTO