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 judgment, 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 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.
CRICOS code: 109742A
Course Duration
The total course duration of 52 weeks includes:
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Face-to-face sessions in the classroom
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Practical training and assessment
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Study Breaks
Entry Requirement
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Completion of Year 10 or equivalent
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Overseas students must have a minimum overall band of IELTS 5.0 or equivalent
Career Opportunities
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Pastry Chef
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Pâtissier
Assessment
The units of competency are assessed using any of the following methods:
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Underpinning knowledge assessment through written exam questions
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Projects and presentations
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Practical observation
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Roles plays
Unit Competencies
Core units
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHKOP009 Clean kitchen premises and equipment
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITHPAT015 Produce petits fours
SITHPAT016 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
Elective units
SITHCCC038 Produce and serve food for buffets
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITHPAT017 Prepare and model marzipan
SITXFSA007 Transport and store food
SITXINV007 Purchase goods
Further Study
After successful completion of Certificate III in patisserie, students can pursue 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)