SIT31113 – Certificate III in Patiserie

DESCRIPTION

This entry level course provides students with the knowledge of patisserie skills necessary to become pastry chefs in a catering or restaurant type setting. Students will learn how to use discretion and judgement and have a sound knowledge of kitchen operations. They will also learn how to work independently and under supervision, and how to provide operational advice and support to team members.

Qualification Recognition: This qualification is based on the principles, guidelines and standards set by the Australian Qualifications Training Framework (AQF) and has national recognition.

Study Mode: Classroom Based, Traineeship and School Based Traineeship (VTG)
Duration (VTG): Up to 1 year full-time classroom-based or up to 3 years traineeship

ENTRY REQUIREMENTS

Age Requirement

All international students must be at least 18 years of age or above at the time of the course commencement to study at the RTO.

English Language Requirements

International students, applying either off-shore or on-shore will require:

  1. Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with an ELICOS course (up to 30 weeks) to be taken before the main VET course.
    Results older than two years are not acceptable.
    OR
  2. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
    OR
  3. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.
    OR
  4. For levels 1 and 2 students only, successful completion of the RTO’s Language and Numeracy Test conducted on the RTO’s campus (for onshore international students ONLY.)

Please Note: The RTO will also accept equivalent test results from the following specified English language tests – TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE) and TOEFL PBT.

Academic Requirements

International students applying either off-shore or on-shore must meet a minimum academic requirement to get admission to the RTO courses. The table below summarises the academic entry requirements. Please refer to information on individual courses for course specific requirements.

Level of Study  Academic Requirements
Certificate II & III Satisfactory completion of the equivalent of Australian Year 11 or higher
Certificate IV Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher
Diploma* Satisfactory completion of the equivalent of Australian Year 11 or Certificate IV or higher
Advanced Diploma Satisfactory completion of the equivalent of Australian Year 11 or Diploma or higher

Certificate III in Patisserie comprises of 22 units: 18 core units and 4 elective units.

Core Units

BSBSUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with others

HLTAID003 Provide first aid

SITHCCC101 Use food preparation equipment

SITHCCC201 Produce dishes using basic methods of cookery

SITHCCC207 Use cookery skills effectively

SITHKOP101 Clean kitchen premises and equipment

SITHPAT301 Produce cakes

SITHPAT302 Produce gateaux, torten and cakes

SITHPAT303 Produce pastries

SITHPAT304 Produce yeast based bakery products

SITHPAT305 Produce petits fours

SITHPAT306 Produce desserts

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXINV202 Maintain the quality of perishable items

SITXWHS101 Participate in safe work practices

 

Elective Units

SITHCCC307 Prepare food to meet special dietary requirements

SITHFAB204 Prepare and serve espresso coffee

SITHKOP403 Coordinate cooking operations

SITXCCS401 Enhance the customer service experience

Fees: $18,000