Course Info
The Certificate III in Patisserie prepares students to become qualified Pastry Cooks. An emphasis is placed on providing hands-on, practical training whilst students are learning to make cakes, gateaux, pastries, yeast goods and petit fours.
Entry Requirements
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Satisfactorily completed Year 11 and Preferably Year 12 or equivalent
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IELTS 5.5 or upper intermediate level ELICOS
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Must meet Student Visa requirements
Units of Competency
BSBSUS201 - Participate in environmentally sustainable work practices
BSBWOR203 - Work effectively with others
BSBITU202 - Create and Use Spreadsheets
SITHCCC001 - Use food preparation equipment
SITHCCC005 - Prepare dishes using basic methods of cookery
SITHCCC011 - Use cookery skills effectively
SITHCCC018 - Prepare food to meet special dietary requirements
SITXWHS002 - Identify hazards, assess and control safety risks
SITHKOP001 - Clean kitchen premises and equipment
SITXCCS006 - Provide service to customers
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
SITXINV001 - Receive and store Stock
SITXINV002 - Maintain the quality of perishable items
SITXWHS001 - Participate in safe work practices
Employment Opportunities
After successful completion, you may wish to apply for positions such as pastry chef or patissier.
