Course Overview

The Certificate III in Patisserie (SIT31021) provides students with the knowledge of patisserie skills necessary to become pastry chefs in a catering or restaurant type setting. Students will learn how to use discretion and judgment and have a sound knowledge of the hospitality industry. They will also learn how to work independently and under supervision, and how to provide operational advice and support to team members.

Course Descriptions

This entry level course provides students with the knowledge of patisserie skills necessary to become pastry chefs in a catering or restaurant type setting. Students will learn how to use discretion and judgement and have a sound knowledge of the hospitality industry. They will also learn how to work independently and under supervision, and how to provide operational advice and support to team members.

Career Opportunities

Possible job roles include:

• Chocolatier
• Confectioner
• Dessert Chef
• Pastry Cook and Patisserie Chef

Course Structure

Students will need to complete 17 core units and 5 elective units of competency to attain the qualification.

Core Units

• BSBSUS201 – Participate in environmentally sustainable work practices
• BSBWOR203 – Work effectively with others
• SITHCCC001 – Use food preparation equipment
• SITHCCC005 – Prepare dishes using basic methods of cookery
• SITHCCC011 – Use cookery skills effectively
• SITHKOP001 – Clean kitchen premises and equipment
• 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
• SITXINV002 – Maintain the quality of perishable items
• SITXWHS001 – Participate in safe work practices

Elective Units*

• SITHCCC018 – Prepare food to meet special dietary requirements
• SITHFAB005 – Prepare and serve espresso coffee
• SITHIND002 – Source and use information on the hospitality industry
• SITHKOP005 – Coordinate cooking operations
• SITXCCS007 – Enhance customer service experiences