SIT31016 - Certificate III in Patisserie
(CRICOS-093808A)

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 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

CAREER PROSPECTS

This qualification provides a pathway to work as a Pastry Chef or a Patissier

ASSESSMENT

Units of competence will be assessed using a selection of tools, portfolios, essays, reports, role-plays, practical observations, case studies, questioning, simulation activities and written tests

INDUSTRY PLACEMENT

This course includes 10 weeks mandatory industry placement

DURATION

52 weeks (1 year / 4 terms)

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 SIT40716 - Certificate IV in Patisserie (CRICOS-095106D)

MANDATORY REQUIREMENT

• Chef’s uniform, a cookery kit and a patisserie kit
• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary & Equipment list on our website

Units of competency

UNIT CODE CORE UNITS
SITXFSA001
Use hygienic practices for food safety
SITXWHS001
Participate in safe work practices
SITXINV002
Maintain the quality of perishable items
SITHCCC001
Use food preparation equipment
BSBSUS201
Participate in environmentally sustainable work practices
SITHKOP001
Clean kitchen premises and equipment
SITHCCC005
Prepare dishes using basic methods of cookery
BSBWOR203
Work effectively with others
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
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
SITHCCC011
Use cookery skills effectively
UNIT CODE ELECTIVE UNITS
SITHPAT007
Prepare and model marzipan
SITHPAT008
Produce Chocolate confectionary
SITHCCC018
Prepare food to meet special dietary requirements
SITHPAT009
Model sugar- based decorations
STHKOP002
Plan and cost basic menus

Empyrean is your pathway
to a long lasting career

testimonial-Yongyuk-cert3-patisserie

I am very happy to study Patisserie course in Empyrean because Empyrean has specialized patisserie kitchen where we have access to great industry standard equipment to learn the skills. Most importantly, our trainers are fantastic, very knowledgeable and supportive.

Yongyuk Na
SIT31016 - Certificate III in Patisserie (CRICOS-093808A)