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.
This qualification provides a pathway to work as
This course is delivered in a classroom and kitchen environment. Study includes theory, kitchen practical, group discussions, role plays, case studies, presentations and research.
Student will be required to complete compulsory industry placement as a part of this qualification.
Recognition of Prior Learning / Credit Transfer
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.
All international students must provide evidence of English proficiency equivalent to IELTS overall score of 5.5, be over 18 years of age and have completed Australian Year 12 or equivalent.
Students may enter the Certificate III in Patisserie with limited or no vocational experience and without a lower level qualifications.
Students may also apply for credits after doing Certificate III in Commercial Cookery and as such reduce the duration of the course. Further information is available on request and individual circumstances.
After achieving SIT31016 Certificate III in Patisserie students may progress to Certificate IV in Patisserie or other hospitality qualifications. Some units studied in the Certificate III in Patisserie will go towards the Certificate IV in Patisserie.
A qualification in patisserie opens up worldwide opportunities to work in leading hotels, restaurants and boutique patisseries. Our trainers are internationally experienced and are recognized leaders in their specialized field.
This course has a total of 22 units of competency to be done during the course. 17 of these units are core units and 5 are elective meaning that they can be tailored to:
BSBWOR203 – Work effectively with others – CORE
SITHCCC001 – Use food preparation equipment – CORE
SITHCCC005 – Prepare dishes using basic methods of cookery – CORE
SITXFSA001 – Use hygienic practices for food safety – CORE
SITXWHS001 – Participate in safe work practices – CORE
SITHKOP001 – Clean kitchen premises and equipment – CORE
SITXINV002 – Maintain the quality of perishable items – CORE
SITXHRM001 – Coach others in job skills – CORE
SITXFSA002 – Participate in safe food handling practices – CORE
SITHCCC011 – Use cookery skills effectively – CORE
SITHPAT001 – Produce cakes – CORE
SITHPAT002 – Produce gateaux, torten and cakes – CORE
SITHPAT003 – Produce pastries – CORE
SITHPAT004 – Produce yeast-based bakery products – CORE
SITHPAT005 – Produce petits fours – CORE
SITHPAT006 – Produce desserts – CORE
BSBSUS201 – Participate in environmentally sustainable work practices – CORE
SITHCCC007 – Prepare stocks, sauces and soups – ELECTIVE
SITHCCC018 – Prepare food to meet special dietary requirements – ELECTIVE
SITHCCC019 – **Produce cakes, pastries and breads – ELECTIVE
SITHKOP002 – Plan and cost basic menus – ELECTIVE
HLTAID003 – Provide first aid – ELECTIVE
** Denotes Unit Clustered inside other units
Enrolment Officer, Salford College, level 11, 68 Grenfell Street, Adelaide 5000. | Telephone: (08) 8232 6190
Email: firstname.lastname@example.org | Enrolment form: www.salfordcollege.edu.au
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