SIT31021 Certificate III in Patisserie
This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and a 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.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served including patissiers, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
Possible job titles include:
• Pastry chef
Subjects in this qualification
SITHCCC034 Work effectively in a commercial kitchen
SITHCCC023 Use food preparation equipment*
SITHCCC027 Prepare dishes using basic methods of cookery*
SITHKOP009 Clean kitchen premises and equipment*
SITHPAT011 Produce cakes*
SITHPAT012 Produce specialised cakes*
SITHPAT013 Produce pastries*
SITHPAT014 Produce yeast based bakery products*
SITHPAT015 Produce petit fours*
SITXPAT016 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
*Prerequisite is SITXFSA005 Use hygienic practices for food safety
Plus, a minimum of 6 elective subjects are required to gain the certificate.
These 6 elective subjects can be chosen from the following units of competency
SITHCCC042 Prepare food to meet special dietary requirements*
SITHKOP010 Plan and cost recipes
SITHCCC038 Produce and serve food for buffets*
SITXINV007 Purchase goods
SITHCCC044 Produce specialised food items*
SITHCCC024 Prepare and present simple dishes*
SITXCOM005 Manage conflict
SITXHRM002 Roster staff
SITHPAT017 Prepare and model marzipan*
SITXCOM007 Show social and cultural sensitivity
Please note more than 6 elective subjects can be chosen but each extra elective may incur an extra cost to the candidate.
Any other elective subject the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.
This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.
Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.
Please contact Culinary Solutions Australia for more information to discuss your individual requirements.
Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.
To apply for this qualification please download and complete the Enrolment Form below and return to:
Culinary Solutions Australia
Unit 2/3 Austral Place
Or email to firstname.lastname@example.org