Certificate III in Patisserie - SIT31016

Federation TAFE

Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS: 00103D

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 judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, caf\u00e9s and coffee shops.Possible job titles include:pastry chefpatissier.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Structure

17 core units and 5 electives.

Subjects

  • Maintain the quality of perishable items
  • Participate in safe food handling practices
  • Prepare and serve non-alcoholic beverages
  • Prepare food to meet special dietary requirements
  • Use cookery skills effectively
  • Produce cakes
  • Communicate in the workplace
  • Identify hazards, assess and control safety risks
  • Produce gateaux, torten and cakes
  • Produce petits fours
  • Use hygienic practices for food safety
  • Plan and cost basic menus
  • Serve food and beverage
  • Provide service to customers
  • Prepare dishes using basic methods of cookery
  • Clean kitchen premises and equipment
  • Work effectively with others
  • Participate in environmentally sustainable work practices
  • Participate in safe work practices
  • Produce and serve food for buffets
  • Produce yeast-based bakery products
  • Show social and cultural sensitivity
  • Use food preparation equipment
  • Carry out basic workplace calculations
  • Prepare and serve espresso coffee
  • Receive and store stock
  • Create and use databases
  • Transport and store food
  • Design and produce business documents
  • Provide first aid
  • Coach others in job skills
  • Purchase goods
  • Produce pastries
  • Produce desserts
  • Create and use spreadsheets
  • Source and use information on the hospitality industry
  • Source and present information

Standard entry requirements

There are no entry requirements for this qualification.

Study information

Campus Fees Entry Mid year intake Attendance
Mount Helen (Ballarat) No information available No
  • Full-time

Further information

Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.

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