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SIT31021

Certificate III in Patisserie

CRICOS Code
114905M
Course Duration
12 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Intakes
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Fees and charges

Tuition Fee: 10,000
Enrolment Fee: 250
  Materials Fee: 800
Special 20% off for Onshore Students: 8,000

Campus

Parramatta

Duration

48 Hours (12 Service Periods)

 

Career Pathway

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served
Including patisseries
Restaurants
Hotels
Catering operations
Clubs
Pubs
Cafes
coffee shops.

Further Study

Students who successfully complete this qualification may progress onto: Certificate IV in Patisserie

Learning Outcomes

Food prepation techniques
Communication and Teamwork
Kitchen Operations and Time Management
Menu Development and Innovation

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study

Prerequisite

There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course
Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

((Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Proficiency in preparing dishes and using basic methods of cookery Coaching and training
Stock management
Kitchen equipment use and maintenance

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion

Units of CompetencyCore/Elective
SITHCCC034*Work effectively in a commercial kitchenCore
SITHPAT011*Produce cakesCore
SITHPAT012*Produce specialised cakesCore
SITHPAT013*Produce pastriesCore
SITHPAT014*Produce yeast-based bakery productsCore
SITHPAT015*Produce petits foursCore
SITXHRM007Coach others in job skillsCore
SITXWHS005Participate in safe work practicesCore
SITHKOP009*Clean kitchen premises and equipmentCore
SITXINV006*Receive, store and maintain stockCore
SITXFSA005Use hygienic practices for food safetyCore
SITHCCC027*Prepare dishes using basic methods of cookeryCore
SITXFSA006Participate in safe food handling practicesCore
SITHCCC023*Use food preparation equipmentCore
SITHPAT016*Produce dessertsCore
SITXFSA007*Transport and store foodElective (G-A)
SITHKOP010Plan and cost recipesElective (G-A)
SITHCCC038*Produce and serve food for buffetsElective (G-A)
SITHCCC042*Prepare food to meet special dietary requirementsElective (G-A)
SITXINV007Purchase goodsElective (G-C)
HLTAID011Provide First AidElective (G-C)