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SIT31016 Certificate III in Patisserie Download PDF Apply Now!

Patisserie_course

SIT31016 Certificate III in Patisserie

CRICOS Course Code 096368G

Acquire valuable skills and knowledge to become competent as a Pastry chef (Pâtissier) in a commercial kitchen. Learn about the organisation, preparation and presentation of food. 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.

Course Duration

This course is delivered over 40 weeks + 12 weeks of holidays.

Classes are rostered for 2½ days per week (20 hours per week) + self-study component.


Career Opportunities

This qualification suits students seeking employment in the following job roles:

  • Pastry chef
  • Pâtissier

Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning
  • Practical training and assessment is completed in commercial kitchens, including Stanley College’s own Kalao Restaurant
  • Work-based training

Course Content

Students must successfully complete the following 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
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHPAT009 Model sugar based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces

Work-based Training

This course includes work-based training of a minimum of 160 hours/8 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by Stanley College’s Employment Liaison Officers, into workplaces approved by Stanley College.


Recognition of Prior Learning / Work Experience

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.


 Government Funding

Local students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.


 Employment Services

Stanley College has a strong network of employers waiting to hire our graduates. Students will have access to employment assistance services including advice and tips on resume preparation, coaching on interview techniques and assistance in finding employment.


Further Studies

On completion of the SIT31016 Certificate III in Patisserie, students may pursue the SIT40716 Certificate IV in Patisserie at Stanley College or other Government registered education providers.


Please familiarise yourself with Stanley College’s Refund and Cancellation Policy.

Entry Requirements

Please click here for the Entry Requirements section

Cost

Tuition Fee: $10,900

Easy payment plans available.

Intakes

Jan, Mar, May, Aug, Oct

Apply Now

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