SIT31016

Certificate III in Patisserie

Study Method Workplace, Classroom
Course Duration 52 Weeks
Intake Enrol Anytime
Recognition Nationally Recognised Training
Course Overview

Acquire valuable skills and knowledge to become competent as a Pastry chef (Pâtissier) in a commercial kitchen. Learn about the organisation, preparation and presentation of food. This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.

Entry Requirements

ACADEMIC

  • Completion of Australian Year 10 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

Course Modules
  • 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
  • SITHPAT008 Produce chocolate confectionery
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHPAT009 Model sugar based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • HLTAID003  Provide first aid

 

Course Duration

This course is delivered over 38 weeks + 14 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week. 

Career Opportunities
  • Pastry chef
  • Pâtissier
Further Studies

On completion of the SIT31016 Certificate III in Patisserie, students may pursue the SIT40716 Certificate IV in Patisserie at Stanley College or other CRICOS registered training organisations.

Question and Answers

Acquire valuable skills and knowledge to become competent as a Pastry chef (Pâtissier) in a commercial kitchen. Learn about the organisation, preparation and presentation of food. This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.

ACADEMIC

  • Completion of Australian Year 10 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

  • 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
  • SITHPAT008 Produce chocolate confectionery
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHPAT009 Model sugar based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • HLTAID003  Provide first aid

 

This course is delivered over 38 weeks + 14 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week. 

  • Pastry chef
  • Pâtissier
Course Provided by
Stanley College
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