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SIT31021 Certificate III in Patisserie

Culinary Solutions Australia / Hospitality Assessments / SIT31021 Certificate III in Patisserie

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
• Patissier

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

Elective Subjects

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.

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.

Assessment 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

SIT31021 Certificate III Patisserie – Enrolment Form