| SIT31021 | Certificate III in Patisserie |
|---|---|
| Course Code | C3PAT_ SIT31021 |
| CRISCOS Code | 109729J |
| Delivery Mode | Varied: Face to Face Kitchen, Classroom, Workshop, Online Learning |
| Location | Melbourne |
| Course Duration | Up to 12 months |
| Work Based Training | SITHCCC034 Work effectively in a commercial kitchen. 64 hours (8 Days @8hr shift per day |
| Qualification Level | Certificate III |
| Cost | $12,000.00 tuition + $15,00.00 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 SIT31021 Certificate III in Patisserie qualification is made up of 21 units of competency from the SIT - Tourism, Travel and Hospitality Training Package. These consist of 15 core units and 6 elective units as outlined below:
Note: Units marked with an *asterisk have one or more prerequisites.
| Unit Code | Unit Name |
|---|---|
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC034* | Work effectively in a commercial kitchen |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITHPAT011* | Produce cakes |
| SITHPAT012* | Produce specialised cakes |
| SITHPAT013* | Produce pastries |
| SITHPAT014* | Produce yeast - based bakery products |
| SITHPAT015* | Produce petits fours |
| SITHPAT016* | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006* | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| ELECTIVE UNITS | |
| SITXCOM006 | Source and present information |
| SITXCOM007 | Show social and cultural sensitivity |
| SITHASC032* | Produce Japanese desserts |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT017* | Prepare and model marzipan |
| SITHCCC042* | Prepare food to meet special dietary requirements |
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 | 40.8 | B | 154 |
5.5 No band less than 5 | Listening & Reading 5.0 | 45.4 | B | 162 | |
Competent | 6.0 No band less than 5.5 | Listening: 12 Reading: 13 | 51.6 | 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 SIT31021 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.