Certificate III in Patisserie

Qualification

Certification

Available Intakes

Monthy

Duration

52 weeks including breaks

Certificate-IV-in-Patisserie
X

About

When you finish the Certificate III in Patisserie course, you will gain the knowledge and abilities to work quickly and adequately in a commercial kitchen and have the capability to plan, prepare and bake mouth-watering cakes, tarts, petit fours, baked goods and chocolates
This Patisserie course provides a pathway to work in different organizations where patisserie items are prepared and served, including patisseries, restaurants, and hotels, catering operations, clubs, pubs, cafés and coffee shops.
The Certificate III in Patisserie course 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.

 

Course Information

Overview

Course Code : SIT31016
CRICOS Code : 093219M
Duration : 52 weeks including breaks (20 hours per week)
Delivery Locations :
  • Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
  • Abottsford Campus: 413, Johnston Street, Abottsford VIC 3067
  • Adelaide Campus: 14, Adam St, Hindmarsh, South Australia 5007
Intake : Refer to Intake Dates

Domestic Students

Course Fee : AUD $13,999
Other Costs : Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options : Upfront, Payment Plan
Delivery Mode : For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria : Refer to Entry Requirements
How To Apply : Apply Here

International Students

Course Fee : AUD $13,999
Other Costs : Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options : Upfront, Payment Plan
Delivery Mode : For International students; face-to-face classroom based.
Eligibility Criteria : Refer to Entry Requirements
How To Apply : Apply Here

Resource and Materials

Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.

Course Structure

Units of Competency

Unit Code Unit Name
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
BSBITU212 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
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
SITXINV001 Receive and store Stock
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
Training Pathways After achieving SIT31016 Certificate III in Patisserie, individuals could progress to SIT40716 Certificate IV in Patisserie.
Employment Pathways This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

Possible job titles include:
• Pastry Chef
• Patissier

Assessment Methods The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.
Recognition of Prior Learning and Credit Transfer For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au