Certificate III In Patisserie

VET NATIONAL CODE: SIT31016

Total Duration

52 Weeks

(40 wks Tuition + 12 wks Holiday breaks)

Location

QLD | TAS Campuses (AIBT)

Pricing

OffShore Int Student: $10,000 *
OnShore Student Visa Holder: $8,000 *
Domestic Student: $6,000 *
* 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 QLD | TAS (AIBT)
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.
Start dates:

January, March, June, July, September and October

Awarded by
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

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

 
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
 
 
 
 


Entry requirement:

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

A minimum of IELTS 5.5 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.

CODE

TITLE

PRE-REQUISITE

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

SITXFSA001

Use hygienic practices for food safety

NIL

SITXFSA002

Participate in safe food handling practices

NIL

SITXINV002

Maintain the quality of perishable items

SITXFSA001 Use hygienic practices for food safety

HLTAID003

Provide first aid

NIL

SITHFAB005

Prepare and serve espresso coffee

SITXFSA001 Use hygienic practices for food safety

SITHKOP002

Plan and cost basic menus

NIL

SITXFSA003

Transport and store food

NIL

CODE

TITLE

LICENSING / LEGISLATIVE REQUIREMENTS

SITHCCC001

Use food preparation equipment

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHCCC005

Prepare dishes using basic methods of cookery

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHCCC011

Use cookery skills effectively

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHKOP001

Clean kitchen premises and equipment

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHPAT001

Produce cakes

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHPAT002

Produce gateaux, torten and cakes

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHPAT003

Produce pastries

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHPAT004

Produce yeast-based bakery products

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHPAT005

Produce petits fours

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHPAT006

Produce desserts

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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.

SITXFSA002

Participate in safe food handling practices

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.

SITXINV002

Maintain the quality of perishable items

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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.

SITHFAB005

Prepare and serve espresso coffee

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHKOP002

Plan and cost basic menus

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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.

AIBT provides approximately 360 hours of workplace vocational placement for each student. This includes a minimum of twelve complete service periods 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

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(+61) 1300 128 199​