Certificate III in Patisserie

Program Description

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.

Courses

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Program Structure

 

Subject Code Subject Name
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 petits fours
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXIN002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITHCCC018 Prepare food to meet special dietary requirements
BSBITU201 Produce simple word documents
SITXINV001 Receive and store stock
SITHIND002 Source and use information on the hospitality industry
BSBCMM201 Communicate in the workplace

Possible Job Outcomes

• Pastry Chef
• Patissier