SIT31016
Certificate III in Patisserie
CRICOS: 03667K
RTO CODE 45326
The Certificate III in Patisserie provides you with the entry level skills required to join a kitchen brigade as a pastry chef or patissier. This course offers a broad range of kitchen operation skills while also focussing on growing your ability to skilfully produce cakes, desserts and petit fours.
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.
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, cafés and coffee shops.
Possible job titles include:
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Pastry chef
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Patissier
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Duration
This course is 4 terms (1 Year Duration) – On campus and Work-based Learning.
Workplacement
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.
Course Structure
Core units 17 units
Unit Code | Unit Name |
|---|---|
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 |
SITHKOP001 | Clean kitchen premises and equipment |
SITHPAT001 | Produce cakes |
SITHPAT002 | Produce gateaux, torten 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 5 units
Unit Code | Unit Name |
|---|---|
SITXINV001 | Receive and store stock |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHIND002 | Source and use information on the hospitality industry |
SITHKOP002 | Plan and cost basic menus |
SITXWHS002 | Identify hazards, assess and control safety risks |
Entry Requirement
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
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Year 12 or equivalent in the Australia education system
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English Proficiency 5.5 with no band score below 5.
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18 Years+.
Domestic Students: Year 12 or equivalent in the Australia education system.