Certificate III In Patisserie

VET NATIONAL CODE: SIT31016

Total Duration

52 Weeks

(xx wks Tuition + xx wks Holiday breaks)

Location

QLD/TAS Campuses (AIBT)

Pricing

OffShore Int Student: $10,000 *
OnShore Student Visa Holder: TBA
Domestic/Citizen Student: TBA
* Total Material Fee $750

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.

National Code:
SIT31016
CRICOS Course Code:
093481G
Nationally Recognised:
Delivery mode:
In Class/Blended (QLD/TAS)

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 except April, August, December (Vacation)
Awarded by
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

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

 
HLTAID003
Provide first aid
SITHFAB005
Prepare and serve espresso coffee
SITHKOP002
Plan and cost basic menus
SITXCOM002
Show social and cultural sensitivity
SITXFSA003
Transport and store food


Pastry chef
Patissier

Entry requirement:
Academic requirement:
A minimum of year 12 or Australian equivalent is mandatory.
English requirement:
A minimum of IELTS 5.5 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.

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(+61) 1300 128 199​