Certificate III in Patisserie (Release 1)

SIT31016

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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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

Possible job titles include:

Pastry chef
Patissier

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Entry Requirements

There are no entry requirements for this qualification.

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

Enrolment and accreditation of qualification awarded by:

  • Australia Institute of Business and Technology - RTO Code: 41138