Certificate III in Patisserie

The Certificate III in Patisserie (SIT31021) is a nationally recognised vocational qualification offered by The Canberra Training School Pty. Ltd., trading as Canberra Business and Technology College (CBTC). It reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products, working with some independence and under limited supervision using established plans, policies and procedures.

Training is delivered entirely through CBTC's Traineeship/Apprenticeship model, meaning all learning takes place on-the-job rather than through a separate formal work placement. Learners are recommended to commit a minimum of 35–45 hours per week to class participation, homework, self-study, assignment activities and assessments across the 52-week course.

The qualification covers 21 units of competency (15 core and 6 elective), spanning food preparation equipment, cakes, specialised cakes, pastries, yeast-based bakery products, petits fours and desserts, alongside hygienic food handling and workplace safety practices. It suits career changers, those seeking their first hospitality qualification, and current industry workers wanting formal recognition of their skills, providing a pathway to work in patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.