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Patisserie

SIT31016

|

Certificate III

This certificate is designed for pastry chefs who want to enhance their patisserie skills and gain knowledge of kitchen operations. Graduates will work with some autonomy and use strategies to accomplish tasks.

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Qualification Overview

Qualification Code:

SIT31016

Qualification Name:

Patisserie

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

This certification mirrors the role of pastry chefs who use a wide range of well-designed patisserie skills and seem knowledge of kitchen area works to create patisserie products. Employing discretion and judgement, they work with some self-sufficiency and under constrained supervision making use of strategies, guidelines and operations to guide work activities.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why Study the SIT31021 Certificate III in Patisserie ?

SIT31021 Certificate III in Patisserie program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT31021 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.
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Once you complete the SIT31016 Certificate III in Patisserie you will get the skill sets to work being a patissier or pastry chef in a patisserie, café, restaurant or motel. You will gain the skills and knowledge to work fast and effectively within a business cooking area staff and be able to strategy, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, candida goods and chocolate
You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:
  • ID
  • Resume
  • Transcripts or appraisals from related past capabilities.
  • Apprenticeship papers.
  • Programs
  • Cleaning plans
  • Kitchen statiom task list
  • Payslips/work contract/ABN if independently employed
  • Letter of Employment
  • Current business contracts
  • Letters of reference.
  • Recordings or photographs of your work.
  • Proof of abroad capabilities.
  • Plans and menus
  • OHS/WHS arrangements and methods
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
  • Pastry chef
  • Patissier

21 units must be completed:

  • 15 core units
  • 6 elective units, consisting of:
  • 4 units from Group A or Group B below
  • 2 units from Group A, Group B or Group C below.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Core units

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC034*

Work effectively in a commercial kitchen

SITHKOP009*

Clean kitchen premises and equipment

SITHPAT011*

Produce cakes

SITHPAT012*

Produce specialised cakes

SITHPAT013*

Produce pastries

SITHPAT014*

Produce yeast-based bakery products

SITHPAT015*

Produce petits fours

SITHPAT016*

Produce desserts

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

Elective units

Group A – Cookery and Catering

FBPRBK3005

Produce basic bread products

FBPRBK3014

Produce sweet yeast products

FBPRBK4001*

Produce artisan bread products

SITHASC028*

Prepare Asian desserts

SITHASC032*

Produce Japanese desserts

SITHCCC038*

Produce and serve food for buffets

SITHCCC042*

Prepare food to meet special dietary requirements

SITHKOP010

Plan and cost recipes

SITHPAT017*

Prepare and model marzipan

SITXFSA007*

Transport and store food

Group B – Food and Beverage

SITHFAB024*

Prepare and serve non-alcoholic beverages

SITHFAB025*

Prepare and serve espresso coffee

SITHFAB027*

Serve food and beverage

Group C – General electives

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SITXCCS014

Provide service to customers

SITXCOM006

Source and present information

SITXCOM007

Show social and cultural sensitivity

SITXINV007

Purchase goods

SITXWHS006

Identify hazards, assess and control safety risks

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