SIT31016 Certificate III in Patisserie in Australia - Study in Pty Ltd

SIT31016 Certificate III in Patisserie

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Qualification Name: Certificate III in Patisserie (Release 1)

Qualification Code: SIT31016

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

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.

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Why Study the SIT31016 Certificate III in Patisserie?

SIT31016 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 SIT31016 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.

  1. 1
    Get your Skills Recognised

    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

  2. 2
    What evidence you need ?

    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
  3. 3
    What are the Potential Job Opportunities?

    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
  4. 4
    Packaging Rules

    22 units must be completed:

    • 17 core units
    • 5 elective units, consisting of:
    • 2 units from the list below
    • 3 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

     

    The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

     

    Core units 

    BSBSUS201

    Participate in environmentally sustainable work practices

    BSBWOR203

    Work effectively with others

    SITHCCC001

    Use food preparation equipment

    SITHCCC005

    Prepare dishes using basic methods of cookery

    SITHCCC011

    Use cookery skills effectively

    SITHKOP001

    Clean kitchen premises and equipment

    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

    SITXFSA001

    Use hygienic practices for food safety

    SITXFSA002

    Participate in safe food handling practices

    SITXHRM001

    Coach others in job skills

    SITXINV002

    Maintain the quality of perishable items

    SITXWHS001

    Participate in safe work practices

    Elective units 

    Administration 

    BSBCMM201

    Communicate in the workplace

    TLIE1005

    Carry out basic workplace calculations

    Client and Customer Service 

    SITXCCS006

    Provide service to customers

    Commercial Cookery and Catering 

    SITHCCC015

    Produce and serve food for buffets

    SITHCCC018

    Prepare food to meet special dietary requirements

    Communication and Teamwork 

    SITXCOM001

    Source and present information

    SITXCOM002

    Show social and cultural sensitivity

    Computer Operations and ICT Management 

    BSBITU202

    Create and use spreadsheets

    BSBITU301

    Create and use databases

    BSBITU306

    Design and produce business documents

    First Aid 

    HLTAID003

    Provide first aid

    Food and Beverage 

    SITHFAB004

    Prepare and serve non-alcoholic beverages

    SITHFAB005

    Prepare and serve espresso coffee

    SITHFAB007

    Serve food and beverage

    Food Safety 

    SITXFSA003

    Transport and store food

    Inventory 

    SITXINV001

    Receive and store stock

    SITXINV003

    Purchase goods

    Kitchen Operations 

    SITHKOP002

    Plan and cost basic menus

    Work Health and Safety 

    SITXWHS002

    Identify hazards, assess and control safety risks

    Working in Industry 

    SITHIND002

    Source and use information on the hospitality industry

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