Certificate III in Patisserie (SIT31021)
CRICOS: 03667K
RTO CODE 45326
The Certificate III in Patisserie provides you with the entry level skills required to join a kitchen brigade as a pastry chef or patissier. This course offers a broad range of kitchen operation skills while also focussing on growing your ability to skilfully produce cakes, desserts and petit fours.
Course Overview
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.
Possible job titles include:
-
Pastry chef
-
Patissier
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Packaging Rules
21 units must be completed:
15 core units
6 elective units
Units marked with an *asterisk have one or more prerequisites
Course Duration
This course is 4 terms (1 Year Duration) – On campus and Work-based Learning.
Entry Requirements
International Students:
All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
- Year 12 or equivalent in the Australia education system
- English Proficiency 5.5 with no band score below 5.
- 18 Years+
Domestic Students: Year 12 or equivalent in the Australia education system.
Work Placement
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.
Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.
Materials needed – For Domestic Students Only
To complete this course, the following materials are required:
Patisserie Tool Kit at an estimated cost of $325
Patisserie Uniform and Boots at an estimated cost $135
Food Safety Supervisor Certificate Licence Fee at an estimated cost $30.00
Fees and Charges
Please view on international and domestic fees and charges page.
Course Structure
Core Units – 15 Units
| Unit Code | Unit Name |
|---|---|
| SITHPAT011* | Produce cakes |
| SITHPAT012* | Produce specialised cakes |
| SITHPAT013* | Produce pastries |
| SITHPAT014* | Produce yeast-based bakery products |
| SITHPAT015* | Produce petits fours |
| SITHPAT016* | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006* | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC034* | Work effectively in a commercial kitchen |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITHCCC023* | Use food preparation equipment |
Electives – 6 units
| Unit Code | Unit Name |
|---|---|
| SITHPAT017 | Prepare and model marzipan |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITHFAB025* | Prepare and serve espresso coffee |
| SITHCCC038 | Produce and serve food for buffets |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC042 | Prepare food to meet special dietary requirements |