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SIT31016 Certificate III in Patisserie

Culinary Solutions Australia / Hospitality Assessments / SIT31016 Certificate III in Patisserie

SIT31016 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
• Patissier

Subjects in this qualification

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 petit fours*

SITXPAT006 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

*Prerequisite is SITXFSA001 Use hygienic practices for food safety

Elective Subjects

Plus, a minimum of 5 elective subjects are required to gain the certificate.

These 5 elective subjects can be chosen from the following units of competency

SITHCCC018 Prepare food to meet special dietary requirements*

SITHKOP002 Plan and cost basic menus

SITHCCC015 Produce and serve food for buffets*

SITXINV001 Receive and store stock*

SITXINV003 Purchase goods

SITHCCC021 Produce specialised food items*

SITHCCC002 Prepare and present simple dishes*

*Prerequisite is SITXFSA001 Use hygienic practices for food safety

Please note more than 5 elective subjects can be chosen but each extra elective may incur an extra cost to the candidate.

Important Information

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.

Assesment Candidate Kit

To apply for this qualification please download and complete the Enrolment Form below and return to:


Culinary Solutions Australia

Unit 2/3 Austral Place


Victoria 3803

Or email to

SIT31016 Certificate III Patisserie – Enrolment Form