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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

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This qualification provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops.

 

As part of this qualification, you will undertake a supervised work placement (minimum of 240 hours) where you will be able to apply the skills and knowledge you have learned.

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CRICOS code: 109742A

 

Course Duration

The total course duration of 52 weeks includes:

• Face-to-face sessions in the classroom

• Practical training and assessment

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas students must have a minimum overall band of IELTS 5.0 or equivalent

 

Career Opportunities

• Pastry Chef

• Patisser

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Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

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Unit Competencies

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Core units

SITXFSA001   Use hygienic practices for food safety

SITXFSA002   Participate in safe food handling practices

BSBWOR203  Work effectively with others

SITXINV002    Maintain the quality of perishable items

SITXWHS001  Participate in safe work practices

SITXHRM001  Coach others in job skills

BSBSUS201    Participate in environmentally sustainable work practices

SITHKOP001   Clean kitchen premises and equipment

SITHCCC001   Use food preparation equipment

SITHCCC005   Prepare dishes using basic methods of cookery

SITHCCC011   Use cookery skills effectively

SITHPAT001     Produce cakes

SITHPAT002     Produce gateaux, torten and cakes

SITHPAT003     Produce pastries

SITHPAT004     Produce yeast-based bakery products

SITHPAT005     Produce petits fours

SITHPAT006     Produce desserts

 

Elective units

SITXINV001    Receive and store stock

SITXCCS003   Interact with customers

SITHKOP002   Plan and cost basic menus

SITHCCC018   Prepare food to meet special dietary requirements

SITHCCC015   Produce and serve food for buffets

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Further Study

After successful completion of Certificate III in patisserie, students can pursue Certificate IV in Patisserie

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Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor, 100-104 Murray Street, Perth WA 6000 (The School Cafe)