This qualification provides the skills and knowledge for an individual to become competent as qualified patissier who use a wide range of patisserie 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 10 qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
Note: Alternatively, Students may demonstrate the Language, Literacy and Numeracy requirement through the college LLN assessment test.
This course will be delivered over 40 Academic weeks of full time study and a maximum of 12 weeks of holidays and breaks.
It is expected that the program would be less in duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.
Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a patissier.
Recommended Educational Pathways
Pathways into the qualification:
Individuals may enter SIT31016 Certificate III in Patisserie with limited or no vocational experience and without a lower level qualification.
Pathways from the qualification:
After achieving SIT31016 Certificate III in Patisserie, individuals could progress to Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality training package.
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 title includes.
- pastry chef
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training – WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises.
Work Based Training – WBT
Students are required to complete a minimum of 12 food service periods of 4 hours each (48 hours) in a commercial kitchen to meet the requirement of qualification SIT31016 Certificate III in Patisserie.
AIE’s WBT Coordinator will assist in sourcing workplaces for students. WBT Coordinator/Trainer/Assessor will visit each student in the workplace a minimum of 3 times to assess competency during planned and unplanned visits.
- Level 11, 474 Flinders Street, Melbourne VIC 3000
- 14/65 Mark Street, North Melbourne VIC 3051
Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to:
- Knowledge test,
- Written assignment,
- Practical observation /demonstration,
- Role play and
RPL /Credit Transfers
The recognition of prior learning (RPL) pathway is appropri-ate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Unit of Competence
To attain the SIT31016 Certificate III in Patisserie, 22 units must be completed, consisting of 17 core units and 5 elective units.
|1||BSBSUS201||Participate in environmentally sustainable work practices|
|2||BSBWOR203||Work effectively with others|
|3||SITHCCC001||Use food preparation equipment|
|4||SITHCCC005||Prepare dishes using basic methods of cookery|
|5||SITHCCC011||Use cookery skills effectively|
|6||SITHKOP001||Clean kitchen premises and equipment|
|8||SITHPAT002||Produce gateaux, torten and cakes|
|10||SITHPAT004||Produce yeast based bakery products|
|11||SITHPAT005||Produce petits fours|
|13||SITXFSA001||Use hygienic practices for food safety|
|14||SITXFSA002||Participate in safe food handling practices|
|15||SITXHRM001||Coach others in job skills|
|16||SITXINV002||Maintain the quality of perishable items|
|17||SITXWHS001||Participate in safe work practices|
|18||BSBCMM201||Communicate in the workplace|
|19||SITHCCC018||Prepare food to meet special dietary requirements|
|20||SITXCOM002||Show social and cultural sensitivity|
|21||SITXINV001||Receive and store stock|
|22||SITXWHS002||Identify hazards, assess and control safet risks|