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.
Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.
Units of Competency
Participate in environmentally sustainable work practices
Work effectively with others
Create and Use Spreadsheets
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Prepare food to meet special dietary requirements
Identify hazards, assess and control safety risks
Clean kitchen premises and equipment
Provide service to customers
Produce gateaux, torten and cakes
Produce yeast based bakery products
Produce petits fours
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive and store Stock
Maintain the quality of perishable items
Participate in safe work practices
After achieving SIT31016 Certificate III in Patisserie, individuals could progress to SIT40716 Certificate IV in Patisserie.
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
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 firstname.lastname@example.org
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