Qualification details

SIT31016 - Certificate III in Patisserie (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SIT31113 - Certificate III in Patisserie• Not equivalent • First aid unit moved from core to electives. • Non-equivalence based on removal of first aid unit from core. 02/Mar/2016


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBCMM201 - Communicate in the workplaceCommunicate in the workplace Elective
BSBITU202 - Create and use spreadsheetsCreate and use spreadsheets Elective
BSBITU301 - Create and use databasesCreate and use databases Elective
BSBITU306 - Design and produce business documentsDesign and produce business documents Elective
BSBSUS201 - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practices Core
BSBWOR203 - Work effectively with othersWork effectively with others Core
HLTAID003 - Provide first aidProvide first aid Elective
SITHCCC001 - Use food preparation equipmentUse food preparation equipment Core
SITHCCC005 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookery Core
SITHCCC011 - Use cookery skills effectivelyUse cookery skills effectively Core
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 37

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351112 Pastrycook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351112 Pastrycook 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 514 Certificate III 03/Mar/2016 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

Not applicable.

Qualification Description

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, cafés and coffee shops.

Possible job titles include:

  • pastry chef
  • patissier.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

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

Elective units 

Administration 

BSBCMM201

Communicate in the workplace

TLIE1005

Carry out basic workplace calculations

Client and Customer Service 

SITXCCS006

Provide service to customers

Commercial Cookery and Catering 

SITHCCC015

Produce and serve food for buffets

SITHCCC018

Prepare food to meet special dietary requirements

Communication and Teamwork 

SITXCOM001

Source and present information

SITXCOM002

Show social and cultural sensitivity

Computer Operations and ICT Management 

BSBITU202

Create and use spreadsheets

BSBITU301

Create and use databases

BSBITU306

Design and produce business documents

First Aid 

HLTAID003

Provide first aid

Food and Beverage 

SITHFAB004

Prepare and serve non-alcoholic beverages

SITHFAB005

Prepare and serve espresso coffee

SITHFAB007

Serve food and beverage

Food Safety 

SITXFSA003

Transport and store food

Inventory 

SITXINV001

Receive and store stock

SITXINV003

Purchase goods

Kitchen Operations 

SITHKOP002

Plan and cost basic menus

Work Health and Safety 

SITXWHS002

Identify hazards, assess and control safety risks

Working in Industry 

SITHIND002

Source and use information on the hospitality industry

Qualification Mapping Information

No equivalent qualification.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components

Qualifications

- Qualification details
- Qualification components

Accredited courses

- Accredited course details

Modules

- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.