Patisserie (Pastry Chefs RPL)

This SIT31021 Certificate III in Patisserie, also known as Cert III Patisserie, reflects the role of pastry chefs who use a wide range of patisserie skills and sound knowledge of kitchen operations to prepare pastries, cakes, and desserts in a commercial setting. Work is typically undertaken in patisseries, restaurants, cafés, or hotels under limited supervision.

Graduates of the Cert 3 Patisserie program typically work in entry-level roles in commercial kitchens, patisseries, cafés, or restaurants.

This qualification is associated with preparing and presenting a variety of patisserie items such as cakes, pastries, tarts, and desserts in a commercial kitchen. Tasks may include baking, decorating, portioning, storing, and ensuring consistent quality and presentation.

Work is typically performed in patisseries, hotels, restaurants, cafés, and catering environments. Individuals apply food safety standards and kitchen hygiene practices while working under time pressure, either as part of a team or independently.

To be eligible for Certificate III in Patisserie via RPL, you should have at least 1-2 years’ relevant industry experience in Australia, working in a commercial kitchen or bakery. This experience should involve performing a wide range of patisserie tasks under the supervision of a qualified pastry chef or kitchen manager. Experience in a team setting is highly regarded.

100 Pts ID JP Certified, Resume, Referee Testimonial, Work Samples, Photos, Record of Dessert or Pastry Production (if available)

The SIT31021 Certificate III in Patisserie is often a stepping stone for entry-level roles in patisserie and commercial kitchens.

No licensing, legislative, or certification requirements apply to this qualification at the time of publication. However, learners must adhere to food safety regulations and workplace health and safety standards throughout training and assessment. State and territory jurisdictions may have different licensing, legislative, regulatory, or certification requirements. Relevant state and territory regulatory authorities should be consulted to confirm those requirements.

Relevant Industry Qualification are:

1. SIT31021 Certificate III in Patisserie
2. SIT40721 Certificate IV in Patisserie