SIT31016 Certificate III in Patisserie
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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 38 weeks + 14 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
- SITHPAT008 Produce chocolate confectionery
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHPAT009 Model sugar based decorations
- SITHPAT010 Design and produce sweet buffet showpieces
- HLTAID003 Provide first aid
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 sectionCost
Tuition Fee: $10,900Materials Fee: $1,100*
Easy payment plans available.
*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.
Funding is available under the Jobs and Skills WA Program: Concession Course Fee: $743.99
The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as Student service and resource fees.
Prices quoted for funded students are calculated at the concession rate unless otherwise specified. Eligibility criteria apply. For more information on Funded Courses including Entry Requirements, click here
Intakes
Jan, Mar, May, Aug, OctApply Now
