SIT31016 | Certificate III in Patisserie |
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Course Code | C3PAT_SIT31016 |
CRISCOS Code | 096071B |
Delivery Mode | Varied: Face to Face Kitchen, Classroom, Workshop, Computer generated supervised learning |
Location | Melbourne |
Course Duration | Up to 12 months |
Nominal Study Hours | 722 hours |
Work Based Training | - 64 hours (8 Days @8hr shift per day) for Use cookery skills effectively SITHCCC011 |
Qualification Level | Certificate III |
Cost | $10000.00 tuition + $1200.00 materials and consumable fee (These fees are subject to change without notice. Please contact ANIBT marketing staff for the latest fees.) |
Nationally Recognised | Yes |

Course Overview
This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Individuals with this qualification may have titles including chef patissier or chef de partie and are able to perform roles such as:
- Supervising the pastry kitchen in a large hotel
- Supervising the pastry kitchen in a catering operation
- Supervising a small patisserie
Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including:
- Patisseries
- Restaurants
- Hotels
- Catering operations
- Clubs
- Pubs
- Cafes
- Coffee shops
Course Details
Subjects
The SIT31016 Certificate III in Patisserie qualification is made up of 22 units of competency from the SIT - Tourism, Travel and Hospitality Training Package. These consist of 17 core units and 5 elective units* as outlined below:
Unit Code | Unit Name |
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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 (HOLISTIC UNIT - WBT) |
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 |
ELECTIVES | |
SITHPAT007 | Prepare and model marzipan |
SITXCOM005 | Manage conflict |
SITHCCC018 | Prepare food to meet special dietary requirements |
HLTAID003 | Provide first aid |
SITHIND001 | Use hygienic practices for hospitality service |
ANIBT may change the elective units based on industry, student needs and trainer availability.
Core Units
This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.
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This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.
This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.
It does not include making specialised cakes, which is covered in SITHPAT002 Produce gateaux, torten and cakes.
This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
The making of basic cakes is covered in SITHPAT001 Produce cakes.
Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.
This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury bread, rolls, buns and yeast-raised pastries.
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.
The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
All personnel at all levels use this skill in the workplace during the course of their daily activities.
The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.
Elective Units
This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.
The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food
that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
ANIBT may change the elective units based on industry, student needs and trainer availability.
Assessment Methods
A wide variety of assessments methods will be employed to assess student competence in each unit. These include but are not limited to:
- Demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
- Presentations
Entry Requirements
There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.
For International Students
Please check with the Australian Department of Home Affairs (DHA) regarding international students enrolling into any online only based qualifications.
The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.homeaffairs.gov.au. Be aware that the rules are subject to change from time to time.
Generally, to demonstrate English language proficiency for doing a Certificate or Diploma course, an international student needs one of the following test scores:
English Language proficiency level | IELTS | TOEFL iBT | PTE Academic | OET | Cambridge (CAE) |
Vocational | 5.0 | Listening & Reading 4.0 | 36 | B | 154 |
5.5 No band less than 5 | Listening & Reading 5.0 | 42 | B | 162 | |
Competent | 6.0 No band less than 5.5 | Listening: 12 Reading: 13 | 50 | B | 169 |
Overseas students who do not provide a satisfactory score from an English test recognised by DHA will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.
All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the registration process.
If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.
Note: ANIBT may establish student’s English language proficiency appropriateness’ level if:
- The student has completed 1-year study which is taught in English
- The student has successfully completed ELICOS course and the level is equivalent to IELTS 5.5
- The student passes ANCE English assessment test, under supervision by ANIBT or ANIBT representative
agents (does not apply to offshore direct-application).
Course Completion
Upon successful completion of this course, you will receive a nationally recognised qualification
SIT31016 Certificate III in Patisserie issued by the Australian National Institute of Business and Technology Pty Ltd (ANIBT).
The Australian National Institute of Business and Technology Pty Ltd is a Registered Training Organisation (Provider number: 21368) registered with the Australian Skills Quality Authority (ASQA)
Course Availability
ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:
- Kitchen*
- Classroom*
- Computer generated supervised learning*
- Workshop
- Correspondence
ANIBT has regular intakes for its classroom-based courses as follows:
*delivery modes available for INTERNATIONAL STUDENTS
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact ANIBT to discuss your specific study and qualification requirements and how we can tailor a program to suit your specific requirements.
Future Pathways
After successful completion of your Certificate III, you will have many other study options available to you. These may include Certificate IV and up to Diploma, Advanced Diploma level and Bachelor qualifications.
Please see here for more information on available Pathways through the college.
Recognition of Prior Learning (RPL)
Students may be able to shorten the length of their chosen course by taking into account previous training, employment experience or other life skills that directly relate to the competencies the Unit of competency is assessing.
Please contact ANIBT directly to discuss your previous experiences and we will be able to guide you through the RPL process.
Credit Transfer (CT)
Students may be able to shorten the length of their chosen course by taking into account previous studies.
ANIBT recognises AQTF registered organisations for credit transfers.
Please contact ANIBT directly to discuss your previous studies and we will be able to guide you through the credit transfer process
Special Requirements
It is expected that all students will have access to their own personal computer and the internet. This is essential for regular research and also on-line based assessment work throughout the course.