Course information is being updated, please contact admissions for the updated information: admissions@eei.wa.edu.au

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

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.

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

1.5 years / 80 weeks

STUDY MODE

Face to face classroom and practical environment – 2 contact days per plus 4 hours directed self-study per week.

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
BSBSUS201
Participate in environmentally sustainable work practices
BSBWOR203
Work effectively with others
SITHCCC001
Use food preparation equipment
SITXFSA002
Participate in safe food handling practices
SITHKOP001
Clean kitchen premises and equipment
SITXINV002
Maintain the quality of perishable supplies
SITHCCC005
Prepare dishes using basic methods of cookery
SITXHRM001
Coach others in job skills
SITHPAT001
Produce Cakes
SITHPAT002
Produce gateaux, torten and cakes
SITHPAT003
Produce Pastries
SITHPAT004
Produce yeast-based bakery products
SITHPAT006
Produce desserts
UNIT CODE ELECTIVE UNITS
SITHCCC003
Prepare and present sandwiches
SITHCCC004
Package Prepared Foodstuffs
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC019
Produce cakes, pastries and breads
SITHCCC017
Handle and serve cheese
SITHKOP002
Plan and cost basic menus
SITHPAT005
Produce petit fours
SITHPAT007
Prepare and model marzipan
SITHPAT009
Model sugar-based decorations
SITPHAT008
Produce chocolate confectionery
SITHPAT010
Design and produce sweet buffet showpieces
UNIT CODE INDUSTRY PLACEMENT
SITHCCC011
Use cookery skills effectively
SITHCCC020
Work effectively as a cook

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)