Certificate III in Patisserie
Course Overview
Looking to learn sound knowledge and techniques to become a pastry chef and build your baking career? Take Certificate III in Patisserie to learn to prepare, cook and present different cakes, gateaux, pastries, yeast goods and desserts.
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.
Course Structure
To attain this qualification the following 21 units of competency must be completed:
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:
- FBPRBK3005 Produce basic bread products
- FBPRBK3014 Produce sweet yeast products
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHFAB024 Prepare and serve non-alcoholic beverages
- SITHFAB025 Prepare and serve espresso coffee
- SITHKOP010 Plan and cost recipes
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | ICAE requires all international student to be at least 18 years of age or older. |
| Academic Entry Requirements | Must be a high school graduate in your home country or hold an equivalent qualification. Applicants with significant working experience may also be considered. |
| Language Requirement | |
|---|---|
| English Language Requirements | All potential applicants must be adequately proficient in spoken and written English. |
Career Opportunities
- pastry chef
- pâtissier
Internship or Work Placements
The second semester is entirely in the workplace undertaking Industry Placement (IP). IP is where you continue to develop your skills, demonstrate your competence to us and your IP employer, and build the critical foundation for a career in the hospitality industry.