SIT31016 Certificate III in Patisserie
|Duration||52 weeks (1 year) – full-time or part-time distance, online or blended mode|
|Location||The training must be completed in an industry commercial kitchen with realistic ratios of kitchen staff to customers|
Certificate III in Patisserie provides students with the knowledge of patisserie skills necessary to become pastry chefs in catering or restaurant typesetting. Students will learn how to use discretion and judgment and have a sound knowledge of the hospitality industry. They will also learn how to work independently and under supervision, and how to provide operational advice and support to team members.
This entry-level course provides students with the knowledge of patisserie skills necessary to become pastry chefs in catering or restaurant typesetting. Students will learn how to use discretion and judgment and have a sound knowledge of the hospitality industry. They will also learn how to work independently and under supervision, and how to provide operational advice and support to team members.
Possible job roles include:
- Dessert Chef
- Pastry Cook and Patisserie Chef
Students will need to complete 17 core units and 5 elective units of competency to attain the qualification.
- 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
- SITHCCC018 – Prepare food to meet special dietary requirements
- SITHFAB005 – Prepare and serve espresso coffee
- SITHIND002 – Source and use information on the hospitality industry
- SITHKOP005 – Coordinate cooking operations
- SITXCCS007 – Enhance customer service experiences
*Elective units for this qualification are current at the time of publication and are subject to change.
Work-Based Training (WBT)
160 hours consisting minimum of 24 complete service periods/shifts with a combination of breakfast, lunch, dinner, and special functions.
All students must be at least 18 years of age or above at the time of the course commencement to study at Mervic College.
English Language Requirements
Mervic approved LLN (ACSF level 3) or an English Placement Test;
General English with Intermediate level achieved;
Mature-age candidates with relevant industry experience
Completion of Year 11 or higher.
All students are required to undertake a pre-training review that aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, and relevant experience.
Qualifications offered by Mervic College are based on the principles, guidelines and standards set by the Australian Qualifications Framework (AQF) and VET Quality Framework (VQF) and are nationally recognised.
Course Tuition Fee
Subsidy: No government-funded places are available at the moment.
Special discounted fee: $4,500
Resources fee: $800 (covers uniform, student kit, learning resources, etc.)
NO APPLICATION OR ENROLMENT FEE
Contact our student admin team for further information on fees and an offer – firstname.lastname@example.org
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