SIT31021 – Certificate III in Patisserie

Qualification

Certification

Available Intakes

20200211

Duration

52 weeks including breaks

Download Brochure

About

Certificate III in Patisserie qualification reflects the role of pastry cook who uses a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Upon completing the course, they will be able to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Course Information

Overview

Course Name	:	SIT31021 - Certificate III in Patisserie
CRICOS Code	:	109726A
Duration	:	52 weeks
Delivery Locations	:	Melbourne Campus: 123 Queen Street Melbourne / 235 Queen Street, Melbourne 413, Johnston Street, Abbotsford
Intake	:	Refer to Intake Dates
Work placement	:	Students must complete minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT.
Entry Requirements	:	Minimum 18 years of age at the time of commencement Successful completion of Australian Equivalent Year 10 qualification or higher Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent. In addition, Should have basic computer and MS Office skills (Word, Excel and Power Point)
Target Group	:	nternational students over the age of 18 who wish to enter the hospitality industry as a pastry cook.
Delivery	:	Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.

Domestic Students

Course Fee	:	Refer to Fees & Scholarships
Other Costs	:	Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options	:	Upfront, Payment Plan
Delivery Mode	:	For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria	:	Refer to Entry Requirements
How To Apply	:	Apply Here

International Students

Course Fee	:	Refer to Fees & Scholarships
Other Costs	:	Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options	:	Upfront, Payment Plan
Delivery Mode	:	For International students; face-to-face classroom based.
Eligibility Criteria	:	Refer to Entry Requirements
How To Apply	:	Apply Here

Resource and Materials

Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.

Course Structure

Units of Competency

Unit Code	Unit Name
Core Units
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC034	Work effectively in a commercial kitchen
SITHKOP009	Clean kitchen premises and equipment
SITHPAT011	Produce cakes
SITHPAT012	Produce specialised cakes
SITHPAT013	Produce pastries
SITHPAT014	Produce yeast-based bakery products
SITHPAT015	Produce petits fours
SITHPAT016	Produce desserts
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices
Elective Units
SITHCCC042	Prepare food to meet special dietary requirements
SITHKOP010	Plan and cost recipes
SITHPAT017	Prepare and model marzipan
SITXCCS014	Provide service to customers
SITXFSA007	Transport and store food
SITXWHS006	Identify hazards, assess and control safety risks

Training Pathways	After achieving SIT31021 Certificate III in Patisserie, individuals could progress to SIT40721 Certificate IV in Patisserie.
Employment Pathways	This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include: • Pastry Chef • Patissier
Assessment Methods	Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports
Recognition of Prior Learning and Credit Transfer	For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected]
Recommended Pathways	Pathways into the qualification Individuals may enter Certificate III in Patisserie qualification with limited or no vocational experience and without a lower-level qualification. Pathways from the qualification After achieving Certificate III in Patisserie qualification, individuals could progress to Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality training package. Employment pathways from the Qualification This qualification provides a pathway to work as a in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. Possible job title includes – pastry cook
Course Credit	Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.