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About the course
This entry-level Certificate III in Patisserie prepares you to work efficiently in a commercial pastry kitchen. You’ll develop practical skills to plan, prepare and bake cakes, tarts, petits fours, pastries and chocolates, while building strong foundations in food safety, hygiene, sanitation, first aid and workplace health and safety. Training is delivered on campus in professional facilities, with simulated work environments to build job-ready capability in culinary & patisserie. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates can pursue roles in bakery and pastry operations across hospitality venues such as pastry kitchens and hotels. The course builds hands-on production skills and safe kitchen work practices suited to entry-level employment supporting pastry teams. Typical job outcomes include baker, baker’s assistant and pastry cook, with the option to continue into further vocational study. This is a Certificate III qualification focused on culinary & patisserie careers. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
Living Costs in Geraldton**
Restaurant (Meal, Inexpensive Restaurant) A$ 17 - 23 |
Rent per Month (1 bedroom in City Centre) A$ 1,108 - 1,465 |
Rent per Month (1 bedroom Outside of Centre) A$ 811 - 1,072 |
Transportation (Daily) A$ 5 - 7 |
Utilities per Month (Electricity, Mobile & Internet) A$ 195 - 258 |
Average Salary***
