Qualification
Certification
Available Intakes
20200211
Duration
52 weeks including breaks
X
About
When you finish the Certificate III in Patisserie course, you will gain the knowledge and abilities to work quickly and adequately in a commercial kitchen and have the capability to plan, prepare and bake mouth-watering cakes, tarts, petit fours, baked goods and chocolates
This Patisserie course provides a pathway to work in different organizations where patisserie items are prepared and served, including patisseries, restaurants, and hotels, catering operations, clubs, pubs, cafés and coffee shops.
The Certificate III in Patisserie course prepares students to become qualified pastry cooks. An emphasis is placed on providing hands-on, practical training whilst students are learning to make cakes, gateaux, pastries, yeast goods and petit fours.
Course Information
Overview
| Course Code | : | SIT31016 |
| CRICOS Code | : | 093219M |
| Duration | : | 52 weeks including breaks (20 hours per week) |
| Delivery Locations | : |
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| 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. |
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 |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| BSBITU212 | Create and Use Spreadsheets |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC011 | Use cookery skills effectively |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXCCS006 | Provide service to customers |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT006 | Produce desserts |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXHRM001 | Coach others in job skills |
| SITXINV001 | Receive and store Stock |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| Training Pathways | After achieving SIT31016 Certificate III in Patisserie, individuals could progress to SIT40716 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: |
| Assessment Methods | The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
| Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |