Qualification
Certification
Available Intakes
20200211
Duration
52 weeks including breaks

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 | : |
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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: |
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 Employment pathways from the Qualification
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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. |