|Certificate III in Patisserie SIT 31016 ( View examples of our Patisserie student’s work )|
|Duration||52 weeks including breaks (3 days per week)|
|Course Fee||AUD $13,999
Course fee includes Learning Materials Fees & Prescribed Text Books Fees.
|Other Costs||Students are required to purchase: Standard Chefs Tool Kit, Standard Chefs Uniform and Shoes (individually fitted)|
|Delivery Locations||City, Abottsford|
|Intake||Refer to Intake Dates|
|Eligibility Criteria||International Students:
(1) Year 11 or equivalent (2) IELTS 5.5 or equivalent (3) Must be 18 years or older at commencement of the course
|Work Based Training||36 hours of work based training is included in this course and is guaranteed by VIT.|
|Modes of Delivery||For International students; face-to-face classroom based.
For Domestic students; face-to-face classroom based and/or workplace training.
|The Certificate III in Patisserie prepares students to become qualified Pastry Cooks. An emphasis is placed on providing hands-on, practical training whilst students are learning to make cakes, gateaux, pastries, yeast goods and petit fours.|
|Units of Competency|
|Unit Code||Unit Name|
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR203||Work effectively with others|
|BSBITU202||Create and Use Spreadsheets|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC011||Use cookery skills effectively|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXCCS006||Provide service to customers|
|SITHPAT002||Produce gateaux, torten and cakes|
|SITHPAT004||Produce yeast based bakery products|
|SITHPAT005||Produce petits fours|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXHRM001||Coach others in job skills|
|SITXINV001||Receive and store Stock|
|SITXINV002||Maintain the quality of perishable items|
|SITXWHS001||Participate in safe work practices|
Checkout our 2016 Patisserie students great works
“I benefitted greatly from this course while still working in the workplace (restaurant).”
I was very happy with my time at VIT studying hospitality. I don’t think there is anything I would change, everything was good”
Excellent trainer, thoroughly enjoyed the course. Was well paced and time went quickly. Appreciated being able to complete some projects as a group in class, venue convenient and all facilities required were available
Very good relationships developed from the beginning. Staff members have been fantastic even before commencement of the course. They made my time in class informative and pleasurable
Very well structured course. I have got a lot out of this course and looking forward to putting my new skills and knowledge to work –
First time I have had such a positive, intelligent and charismatic trainer. He has a talent for training and made a challenging course achievable with his attitude and advice. I would definitely like to study with him in future on another course and have enjoyed the time
Fantastic opportunity to be a student of VIT. Excellent trainer and best Administrator, thanks for their help and support
The course was very good. Trainer was fantastic and was flexible and informative
So far the course has been fantastic with a patient and understanding teacher. The course is very informative and helpful with my current job.
The written information I found to be useful, well written, concise. The instructor was very helpful in any difficulties that I experienced. Also very knowledgeable and very communicative. I would recommend this course.
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It is a very enjoyable and informative class.
The course gave me confidence though it was a little challenging. My teacher was friendly and very helpful.
My English teacher is responsible and patient who uses simple ways to help us understand English words.
Our English teacher is a nice person who is patient, responsible and kind.
About VIT|Contact Us|
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