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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

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This qualification provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops.

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CRICOS code: 109742A

 

Course Duration

The total course duration of 52 weeks includes:

• Face-to-face sessions in the classroom

• Practical training and assessment

• Work Placement (12 complete service periods)

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas students must have a minimum overall band of IELTS 5.0 or equivalent

 

Career Opportunities

• Pastry Chef

• Pâtissier

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Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

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Unit Competencies

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Core units

SITHCCC023  Use food preparation equipment

SITHCCC027  Prepare dishes using basic methods of cookery

SITHCCC034  Work effectively in a commercial kitchen

SITHKOP009 Clean kitchen premises and equipment

SITHPAT011  Produce cakes

SITHPAT012  Produce specialised cakes

SITHPAT013  Produce pastries

SITHPAT014  Produce yeast-based bakery products

SITHPAT015  Produce petits fours

SITHPAT016  Produce desserts

SITXFSA005   Use hygienic practices for food safety

SITXFSA006   Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXINV006    Receive, store and maintain stock

SITXWHS005 Participate in safe work practices

 

Elective units

SITHCCC038 Produce and serve food for buffets

SITHCCC042 Prepare food to meet special dietary requirements

SITHKOP010 Plan and cost recipes

SITHPAT017  Prepare and model marzipan

SITXFSA007  Transport and store food

SITXINV007  Purchase goods

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Further Study

After successful completion of SIT31021 Certificate III in patisserie, students can pursue SIT40721 Certificate IV in Patisserie

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Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor, 100-104 Murray Street, Perth WA 6000 (The School Cafe)

                            267 Scarborough Beach Rd, Mount Hawthorn WA (The Cooking Professor)