Certificate III in Patisserie
VET NATIONAL CODE: SIT31016
(44 weeks Tuition + 8 weeks Break)
QLD | TAS Campuses (AIBT)
OffShore Int Student: $10,000 *
OnShore Student Visa Holder: $8,000 *
Domestic Student: $6,000 *
* Total Materials 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.
Prior to commencement of practical work within our Sheldon School of Hospitality, students will be required to complete – HLTSAID003 Provide first aid. This unit is an elective within this qualification and will need to be completed prior to practical work within the Sheldon’s training restaurant.
Important – Pre-Enrolment Information:
Prior to enrolment, it is a mandatory requirement for students to complete a Student Pre-Enrolment Form and have a consultation with our Enrolments Team, Sales Manager or Sales Agent.
More information on Student Pre-Enrolment Consultation is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au
AIBT CRICOS CODE: 093481G
AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.
Total Materials Fee – $750
Materials fee covers the cost of goods, materials and / or services provided by AIBT to be used by students in the course of training.
The Materials Fees in this qualification include:
- Class materials
- Kitchen consumables
- Operational cost of Training Restaurant
For more information on the course content, visit www.training.gov.au
*This includes a minimum of:
12 complete service periods (shifts) for unit SITHCCC011 – Use cookery skills effectively
For more information on the course content, visit: https://training.gov.au/Training/Details/SITHCCC011
A minimum of IELTS 5.5 or equivalent is required.
This is a generic entry requirement. For more specific indicators, please refer to your Sales Manager. Please note if you hold a passport from any sub continent country, a minimum IELTS of 6 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.
|SITHCCC001||Use food preparation equipment||SITXFSA001 Use hygienic practices for food safety|
|SITHCCC005||Prepare dishes using basic methods of cookery||SITXFSA001 Use hygienic practices for food safety|
|SITHCCC011||Use cookery skills effectively||SITXFSA001 Use hygienic practices for food safety|
|SITHKOP001||Clean kitchen premises and equipment||SITXFSA001 Use hygienic practices for food safety|
|SITHPAT001||Produce cakes||SITXFSA001 Use hygienic practices for food safety|
|SITHPAT002||Produce gateaux, torten and cakes||SITXFSA001 Use hygienic practices for food safety|
|SITHPAT003||Produce pastries||SITXFSA001 Use hygienic practices for food safety|
|SITHPAT004||Produce yeast-based bakery products||SITXFSA001 Use hygienic practices for food safety|
|SITHPAT005||Produce petits fours||SITXFSA001 Use hygienic practices for food safety|
|SITHPAT006||Produce desserts||SITXFSA001 Use hygienic practices for food safety|
|SITXINV002||Maintain the quality of perishable items||SITXFSA001 Use hygienic practices for food safety|
|SITHFAB005||Prepare and serve espresso coffee||SITXFSA001 Use hygienic practices for food safety|
|CODE||TITLE||LICENSING / LEGISLATIVE REQUIREMENTS|
|SITXFSA001||Use hygienic practices for food safety|
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
|SITXFSA003||Transport and store food|
Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.
Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.
|HLTAID003||Provide first aid||Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.|
|SITXFSA002||Participate in safe food handling practices||Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.|
AIBT provides approximately 360 hours of unpaid workplace vocational placement.
This includes a minimum of:
- 12 complete service periods (shifts) for unit SITHCCC011 – Use cookery skills effectively
Completing all the units of competency within this qualification will lead to the issuance of a Certificate III in Patisserie (SIT31016) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.
* Completion of an AIBT qualification does not guarantee an employment outcome.
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