Certificate III in Patisserie

The qualification is delivered over 52 weeks, including 40 weeks of training and assessment and 12 weeks of holidays. Students attend face-to-face training 20 hours per week in a classroom.

The sample weekly timetable is: Wednesday 8am–12.15pm (including a 15-minute break), Thursday 8am–5pm (including a 1-hour break), and Friday 8am–5pm (including a 1-hour break). Supplementary classes may also be scheduled as needed.

All Hospitality students will be given one full set of chef's uniform (charges included in fees) through the designated supplier. The uniform consists of a chef's jacket, trousers, apron, chef's hat, protective footwear, and a full set of knives for all practical classes (to be always locked). Students must wear the full set of chef's uniform when attending training in the commercial kitchen.

Upon completion of the Certificate III in Patisserie, students may enrol in the Certificate IV in Patisserie or the Diploma of Hospitality Management to further enhance their knowledge and skills.

Assessment is based on the principles of competency-based training and uses a variety of assessment strategies. Classroom-based assessment includes classroom exercises, assignments, practical demonstrations, group activities, projects, and verbal and/or written questions. Assessment for each unit of competence will be through a combination of classroom-based and work placement tasks. Students are advised well in advance of assessment activities and assessment criteria are documented in all modules and workbooks.