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SIT31016 - Certificate III in Patisserie - Australian Institute of Entrepreneurship

SIT31016 Certificate III in Patisserie

CRICOS Code: 097157K

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

Most of the training is based on face-to-face classroom delivery including interactive classroom teaching, activities and tutorials together with a practical placement (Work Based Training or WBT).

Face-to-face delivery of 20 hours per week and which may include weekday, evening and weekend timetables.

Delivery Location

Theory Classes will be conducted at our city campus, level 12, 140 Queen Street, Melbourne VIC 3000

Kitchen Classes will be conducted at our North Melbourne campus, Kitchen 4 & 5, 47 – 51 Boundary Rd, North Melbourne VIC 3051

Work Based Training (WBT)

Each student is required to work in a commercial hospitality operation for a minimum of 12 sessions (48 hours of work placement) for the unit SITHCCC011Use cookery skills effectively. Some students may already be employed whilst others are not.

For employed students – their work may be used as evidence providing the workplace meets AIE requirements and the host employer is able and willing to act as host employer and provided feedback as required. Practical Workplace Assessment can be arranged and conducted and can be used as evidence of amount of learning and to fast track the course for the successful student If this cannot be agreed, then they must be treated as if they were not employed.

For students not employed – AIE will work with a selection of host employers to provide that placement. Sufficient Host Employers have been identified to support the anticipated student population. The identification of further host employers is ongoing and cover will be established prior to any increase in student numbers.

See WBT Policy and Procedure for implementation.

Target group for this program will be international students who are 18 years and above, (including mature aged clients) who wish to enter the hospitality industry as a patissier.

To attain the SIT31016 Certificate III in Patisserie, 22 units must be completed, consisting of 17 core units and 5 elective units.

Core Units
1BSBSUS201Participate in environmentally sustainable work practices
2BSBWOR203Work effectively with others
3SITHCCC001Use food preparation equipment
4SITHCCC005Prepare dishes using basic methods of cookery
5SITHCCC011Use cookery skills effectively
6SITHKOP001Clean kitchen premises and equipment
7SITHPAT001Produce cakes
8SITHPAT002Produce gateaux, torten and cakes
9SITHPAT003Produce pastries
10SITHPAT004Produce yeast based bakery products
11SITHPAT005Produce petits fours
12SITHPAT006Produce desserts
13SITXFSA001Use hygienic practices for food safety
14SITXFSA002Participate in safe food handling practices
15SITXHRM001Coach others in job skills
16SITXINV002Maintain the quality of perishable items
17SITXWHS001Participate in safe work practices
Elective Units
18BSBCMM201Communicate in the workplace
19SITHCCC018Prepare food to meet special dietary requirements
20SITXCOM002Show social and cultural sensitivity
21SITXINV001Receive and store stock
22SITXWHS002Identify hazards, assess and control safet risks

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Name Of RTO

Australian Institute of Entrepreneurship

RTO Number