Certificate III in Patisserie
Course Overview
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
The SIT31016 Certificate III in Patisserie qualification is made up of 22 units of competency. These consist of 17 core units and 5 elective units:
CORE
- BSBSUS201 Participate in environmentally sustainable work practices
- BSBWOR203 Work effectively with others
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC011 Use cookery skills effectively (HOLISTIC UNIT - WBT)
- SITHKOP001 Clean kitchen premises and equipment
- SITHPAT001 Produce cakes
- SITHPAT002 Produce gateaux, tortes 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
- SITXINV002 Maintain the quality of perishable items
- SITXWHS001 Participate in safe work practices
ELECTIVES
- SITHPAT007 Prepare and model marzipan
- SITXCOM005 Manage conflict
- SITHCCC018 Prepare food to meet special dietary requirements
- HLTAID003 Provide first aid
- SITHIND001 Use hygienic practices for hospitality service
ANIBT may change the elective units based on industry, student needs and trainer availability.
Entry Requirement
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | A valid ILETCS score of 5.0 or higher is required. (Other equivalent test scores are accepted, e.g. TOEFL iBT, PTE Academic, OET, CAE) |
Career Opportunities
Individuals with this qualification may have titles including chef pâtissier or chef de partie and are able to perform roles such as:
- Supervising the pastry kitchen in a large hotel
- Supervising the pastry kitchen in a catering operation
- Supervising a small patisserie
Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including:
- Patisseries
- Restaurants
- Hotels
- Catering operations
- Clubs
- Pubs
- Cafes
- Coffee shops
Internship or Work Placement
64 hours total (8 Days @8hr shift per day).