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 


    Participate in environmentally sustainable work practices


    Work effectively with others


    Use food preparation equipment


    Prepare dishes using basic methods of cookery


    Use cookery skills effectively


    Clean kitchen premises and equipment


    Produce cakes


    Produce gateaux, torten and cakes


    Produce pastries


    Produce yeast-based bakery products


    Produce petits fours


    Produce desserts


    Use hygienic practices for food safety


    Participate in safe food handling practices


    Coach others in job skills


    Maintain the quality of perishable items


    Participate in safe work practices

    Elective units 



    Communicate in the workplace


    Carry out basic workplace calculations

    Client and Customer Service 


    Provide service to customers

    Commercial Cookery and Catering 


    Produce and serve food for buffets


    Prepare food to meet special dietary requirements

    Communication and Teamwork 


    Source and present information


    Show social and cultural sensitivity

    Computer Operations and ICT Management 


    Create and use spreadsheets


    Create and use databases


    Design and produce business documents

    First Aid 


    Provide first aid

    Food and Beverage 


    Prepare and serve non-alcoholic beverages


    Prepare and serve espresso coffee


    Serve food and beverage

    Food Safety 


    Transport and store food



    Receive and store stock


    Purchase goods

    Kitchen Operations 


    Plan and cost basic menus

    Work Health and Safety 


    Identify hazards, assess and control safety risks

    Working in Industry 


    Source and use information on the hospitality industry

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