Modification History
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Release 2 |
Release 2 Supersedes and is equivalent to SIT31016- Certificate III in Patisserie release 1. Minor change to update First Aid units of competency. |
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.
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Core units |
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BSBSUS201 |
Participate in environmentally sustainable work practices |
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BSBWOR203 |
Work effectively with others |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHCCC011 |
Use cookery skills effectively |
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SITHKOP001 |
Clean kitchen premises and equipment |
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SITHPAT001 |
Produce cakes |
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SITHPAT002 |
Produce gateaux, torten and cakes |
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SITHPAT003 |
Produce pastries |
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SITHPAT004 |
Produce yeast-based bakery products |
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SITHPAT005 |
Produce petits fours |
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SITHPAT006 |
Produce desserts |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXHRM001 |
Coach others in job skills |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXWHS001 |
Participate in safe work practices |
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Elective units |
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Administration |
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BSBCMM201 |
Communicate in the workplace |
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TLIE1005 |
Carry out basic workplace calculations |
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Client and Customer Service |
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SITXCCS006 |
Provide service to customers |
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Commercial Cookery and Catering |
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SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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Communication and Teamwork |
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SITXCOM001 |
Source and present information |
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SITXCOM002 |
Show social and cultural sensitivity |
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Computer Operations and ICT Management |
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BSBITU202 |
Create and use spreadsheets |
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BSBITU301 |
Create and use databases |
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BSBITU306 |
Design and produce business documents |
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First Aid |
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HLTAID011 |
Provide first aid |
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Food and Beverage |
|
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SITHFAB004 |
Prepare and serve non-alcoholic beverages |
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SITHFAB005 |
Prepare and serve espresso coffee |
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SITHFAB007 |
Serve food and beverage |
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Food Safety |
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SITXFSA003 |
Transport and store food |
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Inventory |
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SITXINV001 |
Receive and store stock |
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SITXINV003 |
Purchase goods |
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Kitchen Operations |
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SITHKOP002 |
Plan and cost basic menus |
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Work Health and Safety |
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SITXWHS002 |
Identify hazards, assess and control safety risks |
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Working in Industry |
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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.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
