Question 1

Course Info

Accepted Answer

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.

Question 2

Entry Requirements

Accepted Answer

18 years or older Satisfactorily completed Year 11 and Preferably Year 12 or equivalent IELTS 5.5 or upper intermediate level ELICOS Must meet Student Visa requirements

Question 3

Units of Competency

Accepted Answer

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

Question 4

Employment Opportunities

Accepted Answer

After successful completion, you may wish to apply for positions such as pastry chef or patissier.

Hospitality

Certificate III in Commercial Cookery

Certificate IV in Commercial Cookery

Certificate III in Patisserie

Certificate IV in Patisserie

Diploma of Hospitality Management

Advanced Diploma of Hospitality Management

Certificate III in Patisserie

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