TAFE NSW
6 months to 2 years 6 months depending on study mode and location
Master the art of pastry-making and become a qualified pâtissier or pastry chef. This hands-on Certificate III course teaches you to create exquisite cakes, pastries, and desserts, opening doors to careers in boutique bakeries, hotels, and fine dining establishments across Australia.
For apprenticeship pathway: You must be employed as an apprentice in the industry and registered with an Apprenticeship Connect Australia Provider (ACAP). For non-apprenticeship pathway: There are no formal entry requirements and you can enrol immediately. However, we recommend you have the ability to work in high-pressure environments, work both autonomously and as part of a team, strong attention to detail, and approximately $350-$420 to cover equipment costs including a baking student uniform and Chef's toolbox.
The course comprises 21 units of competency including 15 core and 6 specialty units. Core units cover safe work practices, commercial kitchen operations, food safety and hygiene, stock management, equipment use, and production of cakes, specialised cakes, pastries, yeast-based bakery products, petit fours, and desserts. Specialty units include bread production, Asian and Japanese desserts, buffet service, special dietary requirements, espresso coffee preparation, first aid, customer service, social media professionalism, and food sourcing. You'll develop practical skills in tempering chocolate, creating fillings, and using professional kitchen equipment.
TAFE NSW is a leading vocational education provider offering nationally recognised qualifications that are portable across Australian states. With 15 study and location options across NSW, flexible delivery modes (on-campus, online, hybrid, and workplace-based), and comprehensive student support services including disability support, language and literacy assistance, and career counselling, TAFE NSW ensures you receive quality training tailored to industry demands with recognition of prior learning opportunities.
Graduates pursue careers as pastry chefs and pâtissiers in diverse settings including boutique bakeries, fine dining restaurants, 5-star hotels, catering companies, and pastry shops. The qualification provides a foundation for advancement to Certificate IV in Patisserie or Certificate IV in Kitchen Management, enabling progression to supervisory and management roles. Your nationally recognised qualification allows you to work across Australia and internationally in the hospitality and food service industry.
