Certificate III in Patisserie (13)


This qualification is part of the Tourism, Travel and Hospitality Training Package. It reflects the role of pastry chefs who use a wide range of patisserie skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

Course Fee:

International: $5,000

Entry Requirements:

No minimum education


22 units: 18 core; 4 elective

Subjects you can Study:

Core: Participate in environmentally sustainable work practices; Work effectively with others; Provide first aid; Produce dishes using basic methods of cookery; Use cookery skills effectively; Clean kitchen premises and equipment; Produce pastries; Produce yeast based bakery products; Use hygienic practices for food safety; Maintain the quality of perishable items; plus more and electives.

Study Pathways:

Certificate IV in Patisserie

Further information:

This qualification is suitable for an Australian Apprenticeship pathway.

Accepts International Students:


Provider CRICOS: 03041M

Related Careers:

Campus ATAR/OP Mid Year Intake Study Mode Duration
Launceston No info No Full time 0.5 year
Drysdale - Hobart No info No Full time 0.5 year
TasTAFE have a range of flexible and supported learning options available around the state to ensure that education and training programs suit individual learning styles, interests and business training needs. These options include online, workplace, self-paced, distance and evening classes, as well as onsite-training for business clients and apprentices.

Provider CRICOS: 03041M

Is the information on this page correct? Request update

Request Information
Enquiry form

Related courses