Certificate III in Patisserie

SIT31021

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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:

SIT31021

Qualification Name:

Certificate III in 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.
Once you complete the SIT31021 – Certificate III in Patisserie you will get the skill sets to work being a pâtissier 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 capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO
 
If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
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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