Certificate III
In Patisserie

Course Code: SIT31016

APPLY ONLINE

duration

Course Duration

1 Year
location

Location

Mount Gravatt Campus
or
Ultimo Campus
price

Pricing
*$750 Material Fee per annum

Off-Shore Int Student Pricing: $10,000
On-Shore Int Student Pricing: $8,000
Domestic/Citizen Student Pricing: $6,000
contact-us

(+61) 1300 128 199

Give us a call for more information.
ABOUT THIS COURSE

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.

FAST COURSE GUIDE
National Code:
SIT31016
CRICOS Course Code:
093481G
Nationally Recognised:
Delivery mode:
Virtual Training (workshops at different locations)
In class Mount Gravatt
Blended (Virtual Training and In class)
Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:
Beginning of every month
Awarded by
Australia Institute of Business and Technology RTO Code 41138
Packaging Rules:
Total number of units = 22
17 core units
plus 5 elective units
The elective units consist of 2 from the core electives
Of the remaining 3 units
Up to 3 may be from the core electives
You can replace 3 of the core electives with any other 3 subjects (Cert II/ Cert III / Cert IV / Diploma) offered within the school of hospitality
COURSE FORMAT

Core Subjects

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
SITXHRM001
Coach others in job skills
SITXINV002
Maintain the quality of perishable items
SITXWHS001
Participate in safe work practices

Elective Subjects

SITHCCC015
Produce and serve food for buffets
SITHCCC018
Prepare food to meet special dietary
BSBCMM201
Communicate in the workplace
TLIE1005
Carry out basic workplace calculations
ITXCCS006
Provide service to customers
*Please note that all electives are recommendations of AIBT. Electives can be altered to meet individual needs and requirements. **Units that are available for Virtual Training.
VISA REQUIREMENTS
Academic requirement:
A minimum of year 11 or (Australian equivalent) is mandatory
English requirement:
A minimum of IELTS 4.5 is required. International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
RELATED OCCUPATIONS
Pastry chef
Patissier