SIT31016 Certificate III in Patisserie
CRICOS CODE 096961A
COURSE DESCRIPTION
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.
ENTRY REQUIREMENTS
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 Power Point).
COURSE DURATION
This course will be delivered over a 52 weeks (approximately 1 Year) of full time study including holidays and breaks.
It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.
DELIVERY MODE
This course is classroom based face to face delivery assessments will consist of: (but not limited to)
- Written Assessments
- Projects
- Observation
- Case study
- Practicals.
TARGET GROUP
Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a patissier.
PATHWAYS INTO THE QUALIFICATION
Individuals may enter SIT31113 Certificate III in Patisserie with limited or no vocational experience and without a lower level qualification.
PATHWAYS FROM THE QUALIFICATION
After achieving SIT31113 Certificate III in Patisserie, individuals could progress to SIT40713 Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality Training.
CAREER OPPORTUNITIES
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
- patissier.
COURSE FEE
$AU 10,999
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.
| Core 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 |
| 7 | SITHPAT001 | Produce cakes |
| 8 | SITHPAT002 | Produce gateaux, torten and cakes |
| 9 | SITHPAT003 | Produce pastries |
| 10 | SITHPAT004 | Produce yeast based bakery products |
| 11 | SITHPAT005 | Produce petits fours |
| 12 | SITHPAT006 | Produce desserts |
| 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 |
| Elective Units | ||
| 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 |
