Program Overview

Certificate III in Patisserie / Certificate IV in Baking

Course Overview

Learn the technical skills required to produce cakes, desserts, and petit fours as an advanced baker, pastry chef, or bread baker in a commercial baking environment.

What Can I Do?

• Pastry Chef
• Bread Baker
• Artisan Baker

Course Outcome

• SIT31021 Certificate III in Patisserie
• FBP40221 Certificate IV in Baking

Live Training Restaurant

Gain practical experience in our on-campus training restaurants where you will be preparing patisserie items for real-life customers in a live environment.

Industry Connections

TAFE Queensland has many industry partners, including The Star, Marriott, Accor, and Hilton. In collaboration with our partners, we offer master classes presented by industry-renowned chefs. These industry connections allow you to seek guidance on how to achieve your career goals and provide an opportunity for future employment outcomes.

What You Will Study

The successful achievement of this qualification requires you to complete all core and elective units from the list below.

SIT31021 Certificate III in Patisserie

• To achieve this qualification, you will need to complete 21 units:
  • Core Competencies: 15
  • Elective Competencies: 6

FBP40221 Certificate IV in Baking

• To achieve this qualification, you will need to complete 14 units:
  • Core Competencies: 7
  • Elective Competencies: 7

You will also be required to undertake 120 hours of vocational placement in an approved setting.

Core Units

SIT31021 Certificate III in Patisserie

• 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

FBP40221 Certificate IV in Baking

• BSBSUS411: Implement and monitor environmentally sustainable work practices
• FBPFSY4001: Supervise and maintain a food safety plan
• FBPRBK3016: Control and order bakery stock
• FBPRBK4004: Develop baked products
• FBPRBK4006: Coordinate baking operations
• FBPWHS4002: Maintain work health and safety processes
• SITXHRM001: Coach others in job skills

Elective Units

SIT31021 Certificate III in Patisserie

• FBPRBK3005: Produce basic bread products
• FBPRBK3014: Produce sweet yeast products
• FBPRBK4001: Produce artisan bread products
• SITHCCC042: Prepare food to meet special dietary requirements
• SITHKOP010: Plan and cost recipes
• SITHPAT017: Prepare and model marzipan

FBP40221 Certificate IV in Baking

• FBPRBK3005: Produce basic bread products
• FBPRBK4001: Produce artisan bread products
• FBPRBK4005: Apply advanced finishing techniques for specialty cakes
• SITHPAT005: Produce petits fours
• SITHPAT006: Produce desserts
• SITHPAT008: Produce chocolate confectionery
• SITXFSA001: Use hygienic practices for food safety

Ways to Study

• International

Study Locations

• Greater Brisbane

Next Intake

• Start date: 14 Jul 2025
• Duration: 18 months

What You'll Pay

• International: $26,800

Entry Requirements

There are no formal entry requirements for this course.

Selection Criteria

• Domestic students:
  • Completion of Year 10 Certificate or equivalent
  • Mature-aged entry with work experience in a related field
• International students:
  • English Language Proficiency: Academic IELTS 6.0 (no individual band less than 5.5) or equivalent
  • Academic Requirements: Completion of Year 10 (or equivalent)

Resources Required

• Access to a reliable internet connection
• Computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader
• Recommended reading list and/or required textbooks
• Beginners knife set and other equipment
• Uniform items (including TAFE Queensland branded items)

Placement

• 120 hours of vocational placement in an approved setting

Important Information

• The advertised cost and duration will be broken down as per the following:
  • Certificate III in Patisserie: duration - 12 months, cost - $18,400
  • Certificate IV in Baking: duration - 6 months, cost - $8,400

Assessment Methods

• Skill and knowledge assessments are an essential step in progressing through your course.
• You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning.

University Pathways

• If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there.
• In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

How to Apply

• Direct application
• International students can either apply directly through our TAFE Queensland International Application portal or through one of our education agents.

Course Disclaimer

• All information was accurate at time of publication, however TAFE policies, tuition fees, available subsidies, and course content is subject to change without notice.
• Course commencement is dependent on sufficient enrolment numbers.
• Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of Prior Learning (RPL) and Credit Transfers

• Fast track your way to a formal qualification by earning credit for the things you already know.
• We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.