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About the course
This Certificate III in Patisserie prepares you for work as a pastry chef or pâtissier through hands-on training and study. You’ll build core patisserie skills such as decorating cakes, producing specialty cakes and gateaux, making sweet and savoury baked goods, and preparing classic fillings like custard and ganache. You may also gain experience in a commercial environment at VU’s on-campus training restaurant, VenU, in culinary and patisserie training. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates can pursue entry-level pastry and patisserie roles in commercial kitchens producing and serving patisserie products. Employment settings may include patisseries, restaurants, hotels, catering operations, clubs and pubs, as well as cafés and coffee shops. The qualification supports work that uses a broad range of patisserie techniques and practical kitchen operations knowledge, suited to supervised or semi-independent roles in the culinary and patisserie sector. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
Living Costs in Melbourne**
Restaurant (Meal, Inexpensive Restaurant) A$ 15 - 20 |
Rent per Month (1 bedroom in City Centre) A$ 1,583 - 2,094 |
Rent per Month (1 bedroom Outside of Centre) A$ 1,207 - 1,596 |
Transportation (Daily) A$ 7 - 9 |
Utilities per Month (Electricity, Mobile & Internet) A$ 240 - 318 |
Average Salary***
