Qualification Code: SIT31016
Other Mode: Classroom – Study | Online | RPL | Credit Transfer
Offered By: Affiliated Institutions
This certification mirrors the role of pastry chefs who use a wide range of well-designed patisserie skills and seem knowledge of kitchen area works to create patisserie products. Employing discretion and judgement, they work with some self-sufficiency and under constrained supervision making use of strategies, guidelines and operations to guide work activities.
Why Study the SIT31016 Certificate III in Patisserie?
SIT31016 Certificate III in Patisserie program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely.
This SIT31016 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry.
Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.
Get your Skills Recognised
Once you complete the SIT31016 Certificate III in Patisserie you will get the skill sets to work being a patissier or pastry chef in a patisserie, café, restaurant or motel.
You will gain the skills and knowledge to work fast and effectively within a business cooking area staff and be able to strategy, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, candida goods and chocolate
What evidence you need ?
You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:
- ID
- Resume
- Transcripts or appraisals from related past capabilities.
- Apprenticeship papers.
- Programs
- Cleaning plans
- Kitchen statiom task list
- Payslips/work contract/ABN if independently employed
- Letter of Employment
- Current business contracts
- Letters of reference.
- Recordings or photographs of your work.
- Proof of abroad capabilities.
- Plans and menus
- OHS/WHS arrangements and methods
What are the Potential Job Opportunities?
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
- Pastry chef
- Patissier
Packaging Rules
22 units must be completed:
- 17 core units
- 5 elective units, consisting of:
- 2 units from the list below
- 3 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
| Core units | |
| 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 |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
