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.
Tuition Fee: 10,000
Enrolment Fee: 250
Materials Fee: 800
Special 20% off for Onshore Students: 8,000
Parramatta
48 Hours (12 Service Periods)
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.
Students who successfully complete this qualification may progress onto: Certificate IV in Patisserie
Food prepation techniques
Communication and Teamwork
Kitchen Operations and Time Management
Menu Development and Innovation
There are no pre-requisite for this qualification.
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)
Proficiency in preparing dishes and using basic methods of cookery Coaching and training
Stock management
Kitchen equipment use and maintenance
Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion
| Units of Competency | Core/Elective |
|---|---|
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITHCCC027 Prepare dishes using basic methods of cookery SITXFSA007 Transport and store food | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITHPAT011 Produce cakes | Core |
| SITHPAT012 Produce specialised cakes | Core |
| SITXINV006 Receive, store and maintain stock | Core |
| SITHPAT013 Produce pastries | Core |
| SITHPAT015 Produce petits fours | Core |
| SITHPAT016 Produce desserts | Core |
| SITHCCC023 Use food preparation equipment | Core |
| SITHPAT014 Produce yeast-based bakery products | Core |
| SITXWHS005 Participate in safe work practice | Core |
| SITHKOP009 Clean kitchen premises and equipment | Core |
| SITHCCC034 Work effectively in a commercial kitchen | Core |
| SITXFSA007 Transport and store food | Elective |
| HLTAID011 Provide First Aid | Elective |
| SITHFAB025 Prepare and serve espresso coffee | Elective |
| SITHFAB025 Prepare and model marzipan | Elective |
| SITHCCC038 Produce and serve food for buffets | Elective |
| SITHFAB027 Serve food and beverage | Elective |
