SIT31021 Certificate III in patisserie
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.
Course
overview
STUDENT
International and Domestic students
ENGLISH REQUIREMENT
English equivalence to 6.0 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)
ELICOS package
English equivalence to 5.0 IETLS upon application
CAREER PROSPECTS
This qualification provides a pathway to work as a Pastry Chef or a Patissier
ASSESSMENT
Mixture of theory and practical - All practical assessments will be conducted in the Kitchen environment where students will be observed completing set tasks, using equipment, preparing dishes and cooking methods. Full uniform ands tool kits are required to complete practical assessments. Attendance to all practical sessions is necessary to successfully complete this course.
INDUSTRY PLACEMENT
This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.
DURATION
1 year / 52 weeks
STUDY MODE
Face to face classroom and practical environment – 2.5 days per week, (20 contact hours).
ACADEMIC REQUIREMENT
Completion of the equivalent level Australian certificate/ qualification. Completion of year 10 high school or equivalent
STUDY PATHWAY
Students may progress to study SIT40721 - Certificate IV in Patisserie (CRICOS-095106D)
MANDATORY REQUIREMENT
• Chef’s uniform and a knife kit
• Laptop, tablet or similar
• Internet Access
• Word and excel or compatible programs
• Please see Empyrean
Equipment list available in the student handbook.
Units of competency
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITXFSA005
|
Use hygienic practices for food safety
|
Core
|
|
SITXFSA006
|
Participate in safe food handling practices
|
Core
|
|
SITXWHS005
|
Participate in safe work practices
|
Core |
|
SITHCCC023
|
Use food preparation equipment
|
Core
|
|
SITHCCC025
|
Prepare and present sandwiches
|
Core |
|
SITHCCC027*
|
Prepare dishes using basic methods of cookery
|
Core |
|
SITHKOP009
|
Clean kitchen premises and equipment
|
Core |
|
SITXWHS006
|
Identify hazards, assess, and control safety risks
|
Elective |
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITHCCC026*
|
Package prepared foodstuffs
|
Core
|
|
SITHPAT011* |
Produce cakes |
Core
|
|
SITHPAT012*
|
Produce specialised cakes
|
Core |
|
SITHPAT013*
|
Produce pastries
|
Core
|
|
SITHCCC034*
|
Work effectively in a commercial kitchen
|
Core |
|
SITXFSA007*
|
Transport and store food |
Elective |
|
SITXCOM006
|
Source and present information |
Elective |
|
SITHCCC042
|
Prepare food to meet special dietary requirements
|
Elective |
|
SITHKOP010
|
Plan and cost recipes
|
Elective |
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITHCCC034*
|
Work effectively in a commercial kitchen
|
Continue |
|
SITHKOP010
|
Plan and cost recipes
|
Continue |
|
SITHPAT014*
|
Produce yeast-based bakery products
|
Core |
|
SITHPAT015*
|
Produce petits fours
|
Core
|
|
SITHPAT016
|
Produce desserts |
Core |
|
SITHPAT017*
|
Prepare and model marzipan
|
Elective |
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITHCCC034*
|
Work effectively in a commercial kitchen |
Continue |
|
SITHKOP010
|
Plan and cost recipes |
Core
|
|
SITHPAT018*
|
Produce chocolate confectionery |
Core |
|
SITHPAT019*
|
Model sugar-based decorations
|
Core
|
|
SITHPAT020*
|
Design and produce sweet showpieces
|
Core |
|
BSBTWK501
|
Lead diversity and inclusion
|
Core |
|
SITXHRM007
|
Coach others in job skills
|
Core |
Empyrean is your pathway
to a long lasting career
