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 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

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

testimonial-Yongyuk-cert3-patisserie
I am very pleased to study Patisserie at Empyrean because Empyrean has a 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)
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