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SIT31021 - Certificate III in Patisserie

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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.

EDUCATIONAL PATHWAYS

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served. Possible jobs: Pastry chef, Patissier

EDUCATIONAL OUTCOMES

After successful completion of this qualification, students may have the opportunity to enter into other qualifications in the SIT40716 – Certificate IV in Patisserie.

MATERIALS REQUIRED

Students must have access to a workplace that has personal protective equipment in place, including appropriate head attire and suitable tools of the trade

COURSE CREDIT

Credit may be assigned for the recognition of equivalence in content and learningoutcomes between different types of learning and/or qualifications. Credit reducesthe amount of learning required to achieve a qualification and may be acquired through Credit Transfer or Recognition of Prior Learning (RPL).

ENTRY REQUIREMENTS

Individuals must hold industry experience prior to entering the qualification. 

DELIVERY MODELS

Workplace Based – offered in Queensland, workplace based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence, logbook and practical observation), 6 months (assessment only, no gap training).

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.

FEE AND FUNDING ARRANGEMENTS

Workplace Based (Fee for Service): Administration Fee: $30.00, Tuition Fees: $3500.00

certificate iii in events
CORE UNITS

Students must successfully complete all 17 mandatory core units in order to achieve this qualification:

  • 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
ELECTIVE UNITS

Students must successfully complete a minimum of 5 elective units of competency in order to achieve this qualification:

  • SITHCCC018 Prepare food to meet special dietary requirements
  • BSBITU201 Produce simple word documents
  • SITXINV001 Receive and store stock
  • SITHIND002 Source and use information on the hospitality industry
  • BSBCMM201 Communicate in the workplace
CONTEXTUALISATION

Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.

BROCHURES

Domestic – Download

FOR MORE INFORMATION

Email us on admin@asmitraining.edu.au

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