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Certificate III · national qualification
Certificate III in Patisserie
This course teaches you to make the cakes, pastries, desserts and yeast-based products a pastry kitchen turns out each day, working at commercial scale rather than a home bench.
- How long it takes
- 1.5 to 2.5 years
- full time at TAFE NSW
- What it costs
- From $3,254
- Subsidised at Chisholm Institute, full fee up to $16,110
- How you can study
- Online or on campus
- Main job
- Pastry Chef
- $73,700 median pay, In demand
- Taught by
- 17 providers
- 7 states and territories
Is this course right for you?
What the Certificate III in Patisserie asks of you, and what you might want to check first.
It helps to have
- an interest in making cakes, pastries and desserts
- a careful approach to food safety and hygiene
- good hand skills and attention to detail
- a willingness to learn in a busy kitchen
Before you start
There are no entry requirements for this qualification.
Certificate III or Certificate IV?
The Certificate IV in Patisserie is the higher level. This Certificate III reflects the role of pastry chefs who use well-developed patisserie skills and kitchen operations knowledge, working with some independence and under limited supervision.
See the courseWhere this course can take you
Jobs this qualification is a recognised route into, and the study that can follow it.
Jobs you can do with it
Pastry Chef
Pastry chefs make the desserts, cakes, breads and pastries a kitchen serves, often starting hours before everyone else to have them ready.
What else you need
Delivered as an apprenticeship or full-time course; the apprenticeship needs an employer and a training contract. Check the provider offers the current qualification. This catalogue groups awards: verify the chosen provider, programme and intake; the family-level link is not confirmation that every offering is approved.
Median pay$73,700
In demand
If you study further
Pay is the median for everyone in the job, and “In demand” means the job is on the national shortage list.
What it costs
Subsidised place
From $3,254
at Chisholm Institute. Whether you get a subsidised place depends on your state, residency, age and earlier study.
Paying the full fee
$10,789 to $16,110
across the TAFEs listed below. Private providers set their own fees.
| TAFE | State | Subsidised | Concession | Full fee |
|---|---|---|---|---|
| Chisholm Institute | VIC | $3,254 | $651 | $10,789 |
| Holmesglen Institute | VIC | $4,195 | $839 | $12,583 |
| TAFE Queensland | QLD | $16,110 |
Chisholm InstituteVIC
- Subsidised
- $3,254
- Concession
- $651
- Full fee
- $10,789
Holmesglen InstituteVIC
- Subsidised
- $4,195
- Concession
- $839
- Full fee
- $12,583
TAFE QueenslandQLD
- Full fee
- $16,110
Fees as each TAFE shows them on its website, read 20 September 2026. Private providers set their own fees.
Where you can study this course
There are 17 places you can study this course. When you compare them, check they teach it the way you want to study, how far you'd be from a campus, what it will cost you and what past students say about the teaching and support. They're listed by how often people search for them, and none of them pays to be here or to move up.
- Website for Melbourne Polytechnic (opens in a new tab)
Melbourne Polytechnic
13 campuses, VIC
3.7from 485 Google reviews
What students like
- Some teachers are supportive and go out of their way
- Student services offer understanding and compassion
What to weigh up
- Messages to staff can go unanswered
- Enrolment mistakes can take time to fix
- Course page for TAFE NSW (opens in a new tab)
TAFE NSW
5 campuses, NSW
4.0from 2,410 Google reviews
- How you study
- On campus
- How long
- 1.5 to 2.5 years
What students like
- Teachers are supportive and ready to help
- Staff are helpful and friendly
- Course content is practical and industry relevant
What to weigh up
- Enrolment and admin can be slow
- Some find front desk staff less helpful
- Website for Victoria University (opens in a new tab)
Victoria University
11 campuses, NSW, QLD, VIC
3.9from 1,562 Google reviews
What students like
- Lecturers are friendly, supportive and approachable
- Studying one subject at a time through the block model
- Staff are welcoming and ready to help
What to weigh up
- Admin can be hard to reach after you finish
- Course page for TAFE Queensland (opens in a new tab)
TAFE Queensland
South Bank, QLD
4.1from 2,040 Google reviews
- How you study
- Online or on campus
What students like
- Teachers are helpful and supportive
What to weigh up
- Poor communication from admin
- Website for TAFE SA (opens in a new tab)
TAFE SA
26 campuses, SA
4.4from 1,339 Google reviews
What students like
- Lecturers are nice and helpful
What to weigh up
- Enrolment and admin can be slow
- Course information can be unclear
- Website for Box Hill Institute (opens in a new tab)
Box Hill Institute
4 campuses, VIC
3.0from 372 Google reviews
What students like
- Teachers are friendly and supportive
- Course content is practical and relevant
What to weigh up
- Admin replies can be slow
- Course organisation can be inconsistent
- Course page for Holmesglen Institute (opens in a new tab)
Holmesglen Institute
Glen Waverley, VIC
3.6from 650 Google reviews
- How you study
- On campus
- Fee
- From $4,195 subsidised
What students like
- Staff are friendly and supportive
What to weigh up
- Enrolment and admin can be slow
- Placement information can be unclear
- Some teachers are less engaged
- Course page for North Metropolitan TAFE (opens in a new tab)
North Metropolitan TAFE
Joondalup (Kendrew Crescent), WA
4.1from 903 Google reviews
- How you study
- On campus
What students like
- Lecturers are helpful and knowledgeable
- Courses provide strong practical skills
What you’ll learn
21 units: 15 that everyone takes and 6 you choose.
- Cakes and specialised cakes
- Pastries and yeast-based products
- Desserts and petits fours
- Food safety and hygiene
- Kitchen equipment and cleaning
- Stock control and coaching others
See all 15 core units
Core units
Everyone completes these. Select a unit to see what it covers.
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Questions to ask before you enrol
Providers run this course differently, so the answers change from one to the next.
- When is the next intake, and how many are there each year?
- What is the total cost, including materials, checks and any placement costs?
- Can I study part time or online, and how does that change the length?
- Do the units count towards a higher qualification if I go on to study further?
Questions people ask
Who is this qualification for?
It prepares you to be a pastry chef, producing cakes, pastries, desserts and yeast-based products in commercial kitchens. You work with some independence and under limited supervision. It suits kitchen staff wanting to specialise in pastry and newcomers ready to start at the bench.
Do I need experience or other qualifications first?
There are no entry requirements for this qualification. However, individual providers can set their own conditions, so check with the provider you choose.
How is it different from Certificate IV in Patisserie?
The Certificate IV in Patisserie is the higher level. This Certificate III reflects the role of pastry chefs who use well-developed patisserie skills and kitchen operations knowledge, working with some independence and under limited supervision.