CRICOS course code: 097327G
Level of study: Career Based/Vocational
Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.
Potential Career Paths
French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French P‰tisserie. Discover the career paths that our Diplome de Commis P‰tissier (SIT31016 Certificate III in Patisserie) can take you.
What Will You Learn?
Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets.
WHO IS THE PROGRAMME FOR?
This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.
WHAT QUALIFICATION WILL I GAIN?
Successful graduates will gain a SIT31016 Certificate III in P‰tisserie.
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.
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Brisbane Campus111 Colchester Street
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
English proficiency: 5.5 IELTS. Reading, Writing, Listening, Speaking 5.0; TOEFL 60+; Reading, Writing, Listening, Speaking 13; PTE 48+; Reading, Writing, Listening, Speaking 38.