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International Course Info

  1. INTERNATIONAL
  2. Courses
  3. Certificate III in Patisserie

Certificate III in Patisserie

  • National Code: SIT31016
  • CRICOS Code: 094258G

This qualification provides training for people wanting to become a pastry chef.

You will learn how to produce quality pastries, cakes and yeast goods, and work as part of a team in a kitchen and hospitality environment. Practical skills will be developed for the hygienic preparation and service of a range of food items in a professional manner.

This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

Patisserie classes for students at Ryde are conducted in the specialist Patisserie kitchens in Meadowbank Campus. Meadowbank Campus is conveniently located next to Meadowbank Train Station.

Subject area: Hospitality

Course code:
SIT31016S		 Course fee:
A$12,910 		0.5 Year

ENTRY REQUIREMENTS

  • Academic IELTS 5.5 or TOEFL (iBT) 46 or TAFE NSW General English Program

    • COURSE INTAKES

    FOR 2020
    Ryde Total course fee: A$12,910 Enrol: Feb , Jul

    FOR 2021
    Ryde Total course fee: A$12,910 Enrol: Feb , Jul
     

    COURSE STRUCTURE AND UNITS

    To receive the Certificate III in Patisserie students must complete all core units and, if available, a range of additional units.

    Note: Additional units contain compulsory and elective units which may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.

    CORE UNITS ADDITIONAL UNITS

    ARTICULATIONS

     

    ADDITIONAL COSTS

    Course fees and duration can vary based on the Institute you want to study at, the entry requirements for the course, and the year you will begin study.

    Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.

    CAREER OPPORTUNITIES

    This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

    Possible job titles include patissier, Pastry chef

    To receive the Certificate III in Patisserie students must complete all core units and, if available, a range of additional units.

    Note: Additional units contain compulsory and elective units which may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.

    • 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
    • SITHHRM001 Coach others in job skills
    • SITXINV002 Maintain the quality of perishable items
    • SITXWHS001 Participate in safe work practices
    • BSBCMM201 Communicate in the workplace
    • TLIE1005 Carry out basic workplace calculations
    • SITXCCS006 Provide service to customers
    • SITHCCC015 Produce and serve food for buffets
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITXCOM001 Source and present information
    • SITXCOM002 Show social and cultural sensitivity
    • BSBITU202 Create and use spreadsheets
    • BSBITU301 Create and use databases
    • BSBITU306 Design and produce business documents
    • HLTAID003 Provide first aid
    • SITHFAB004 Prepare and serve non-alcoholic beverages
    • SITHFAB005 Prepare and serve espresso coffee
    • SITHFAB007 Serve food and beverage
    • SITXFSA003 Transport and store food
    • SITXINV001 Receive and store stock
    • SITXINV003 Purchase goods
    • SITHKOP002 Plan and cost basic menus
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND002 Source and use information on the hospitality industry