PATISSERIE COURSES

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.

This qualification provides a pathway to work in various organisations 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.

CRICOS code: 105914G

 

Course Duration

Total course duration of 52 weeks include:

  • Face-to-face sessions in classroom

  • Practical training and assessment

  • Study Breaks

 

Entry Requirement

  • Completion of Year 10 or equivalent

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

 

Career Opportunities

  • Pastry Chef

  • Patisser

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

Unit Competencies

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

SITHPAT006     Produce desserts

SITHPAT001     Produce cakes

SITHPAT002     Produce gateaux, torten and cakes

SITHPAT003     Produce pastries

SITHPAT004     Produce yeast-based bakery products

SITHPAT005     Produce petits fours

 

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

Further Study

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

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)