MENU

CERTIFICATE III IN PATISSERIE- SIT31016

Course Outline

SIT31016Certificate III in Patisserie
Course CodeC3PAT_SIT31016
CRISCOS Code096071B
Delivery ModeVaried: Face to Face Kitchen, Classroom, Workshop, Computer generated supervised learning
LocationMelbourne
Course DurationUp to 12 months
Nominal Study Hours722 hours
Work Based Training64 hours (12 Service Periods)
Qualification LevelCertificate III
Nationally RecognisedYes
im

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
Synopsis of Units
Assessment Methods
Entry Requirements
Course Completion
Course Availability
Future Pathways
Recognition of Prior Learning (RPL)
Credit Transfer (CT)
Special Requirements
Subjects

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 CodeUnit Name
BSBSUS201Participate in environmentally sustainable work practices
BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC011Use cookery skills effectively (HOLISTIC UNIT - WBT)
SITHKOP001Clean kitchen premises and equipment
SITHPAT001Produce cakes
SITHPAT002Produce gateaux, torten and cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast - based bakery products
SITHPAT005Produce petits fours
SITHPAT006Produce desserts
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXINV002Maintain the quality of perishable items
SITXWHS001Participate in safe work practices
ELECTIVES
SITHPAT007Prepare and model marzipan
SITXCOM005Manage conflict
SITHCCC018Prepare food to meet special dietary requirements
HLTAID003 Provide first aid
BSBSUS401Implement and monitor environmentally sustainable work practices

ANIBT may change the elective units based on industry, student needs and trainer availability.

Synopsis of Units

Core Units

BSBSUS201 Participate in environmentally sustainable work practices 20 hours

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.

.

BSBWOR203 Work effectively with others 15 hours

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

SITHCCC001 Use food preparation equipment 25 hours

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types

SITHCCC005 Prepare dishes using basic methods of cookery 45 hours

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

SITHCCC011 Use cookery skills effectively 50 hours

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.

SITHKOP001 Clean kitchen premises and equipment 13 hours

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.

SITHPAT001 Produce cakes 24 hours

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.

SITHPAT002 Produce gateaux, torten and cakes 60 hours

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.

SITHPAT003 Produce pastries 24 hours

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.

SITHPAT004 Produce yeast-based bakery products 42 hours

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.

SITHPAT005 Produce petits fours 30 hours

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.

SITHPAT006 Produce desserts 100 hours

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.

SITXFSA001 use hygienic practices for food safety 15 hours

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.

SITXFSA002 Participate in safe food handling practices 40 hours

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.

SITXHRM001 Coach others in job skills 20 hours

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.

SITXINV002 Maintain the quality of perishable items 10 hours

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.

SITXWHS001 Participate in safe work practices 12 hours

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

SITHPAT007 Prepare and model marzipan 24 hours

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.

SITXCOM005 Manage conflict 20 hours

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.

SITHCCC018 Prepare food to meet special dietary requirements 75 hours

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.

BSBSUS401 Implement and monitor environmentally sustainable work practices 40 hours

This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.

ANIBT may change the elective units based on industry, student needs and trainer availability.

Assessment Methods

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

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:

TestScore
IELTS5.5
PTE Ac42
TOEFL iBT46
TOEFL PBT527
Cambridge5.B2 – 160-179

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.

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.

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

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

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

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)

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)

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

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.

DOWNLOAD OUR COURSE GUIDE

Course Guide- Certificate III in Patisserie