Certificate III in Patisserie

VET NATIONAL CODE: SIT31016

Total Duration

52 Weeks

(44 weeks Tuition + 8 weeks Break)

Location

QLD | TAS Campuses (AIBT)

Pricing

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.

Please Note:

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

National Code:
SIT31016
CRICOS Course Code:

AIBT CRICOS CODE: 093481G

Nationally Recognised:
Delivery mode:
AIBT (QLD/TAS) In Class / In Sheldon’s Training Restaurant
Assessment:
The assessment of each unit of competency will take place during the course. Assessments will take form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment. Students may be required to finalise some practical activities away from the classroom. Supplementary evidence will be gathered if required from the course workbook.
Intake Dates:

AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.

Awarded by
Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology RTO Code: 41138 | CRICOS: 03430J
Packaging Rules:
To achieve a Certificate III in Patisserie (SIT31016), a total of 22 units must be completed: 17 Core units Plus 5 Elective units

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
  • Printing
  • Stationery
  • Kitchen consumables
  • Operational cost of Training Restaurant 
  • Uniforms
  • Excursions

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
Participate in safe work practices
 
 

Elective Subjects

 
SITHKOP002
Plan and cost basic menus
SITHFAB005
Prepare and serve espresso coffee
HLTAID003
Provide first aid
SITXCOM002
Show social and cultural sensitivity
SITXFSA003
Transport and store food
 
Please note all electives are pre-selected by AIBT.
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

Entry requirement:

Academic requirement:
Successful completion of Australian Year 12 or Australian equivalent is mandatory.
English requirement:

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.

CODETITLEPRE-REQUISITE
SITHCCC001Use food preparation equipmentSITXFSA001 Use hygienic practices for food safety
SITHCCC005Prepare dishes using basic methods of cookerySITXFSA001 Use hygienic practices for food safety
SITHCCC011Use cookery skills effectivelySITXFSA001 Use hygienic practices for food safety
SITHKOP001Clean kitchen premises and equipmentSITXFSA001 Use hygienic practices for food safety
SITHPAT001Produce cakesSITXFSA001 Use hygienic practices for food safety
SITHPAT002Produce gateaux, torten and cakesSITXFSA001 Use hygienic practices for food safety
SITHPAT003Produce pastriesSITXFSA001 Use hygienic practices for food safety
SITHPAT004Produce yeast-based bakery productsSITXFSA001 Use hygienic practices for food safety
SITHPAT005Produce petits foursSITXFSA001 Use hygienic practices for food safety
SITHPAT006Produce dessertsSITXFSA001 Use hygienic practices for food safety
SITXINV002Maintain the quality of perishable itemsSITXFSA001 Use hygienic practices for food safety
SITHFAB005Prepare and serve espresso coffeeSITXFSA001 Use hygienic practices for food safety
CODETITLELICENSING / LEGISLATIVE REQUIREMENTS
SITXFSA001Use 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.

SITXFSA003Transport 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.

HLTAID003Provide first aidSpecific 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.
SITXFSA002Participate in safe food handling practicesFood 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.

Pastry chef
Patissier

* Completion of an AIBT qualification does not guarantee an employment outcome.

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