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Qualification details

SIT31021 - Certificate III in Patisserie (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT31016 - Certificate III in PatisserieEquivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed. One less unit in qual. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
SITXWHS006 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksCurrentElective
SITHKOP010 - Plan and cost recipesPlan and cost recipesCurrentElective
SITHCCC042 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCurrentElective
SITXCOM006 - Source and present informationSource and present informationCurrentElective
SITHPAT013 - Produce pastriesProduce pastriesCurrentCore
SITHFAB024 - Prepare and serve non-alcoholic beveragesPrepare and serve non-alcoholic beveragesCurrentElective
FBPRBK3014 - Produce sweet yeast productsProduce sweet yeast productsCurrentElective
SITHCCC027 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCurrentCore
SITHFAB025 - Prepare and serve espresso coffeePrepare and serve espresso coffeeCurrentElective
SITHCCC034 - Work effectively in a commercial kitchenWork effectively in a commercial kitchenCurrentCore
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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 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Chef Patissier,Pastrycook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351112 Pastrycook 10/Jun/2022 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 10/Jun/2022 
Qualification/Course Level of Education Identifier 514 Certificate III 10/Jun/2022 
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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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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

21 units must be completed:

  • 15 core units
  • 6 elective units, consisting of:
  • 4 units from Group A or Group B below
  • 2 units from Group A, Group B or Group C below.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

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 

Group A - Cookery and Catering 

FBPRBK3005

Produce basic bread products

FBPRBK3014

Produce sweet yeast products

FBPRBK4001*

Produce artisan bread products

SITHASC028*

Prepare Asian desserts

SITHASC032*

Produce Japanese desserts

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

Group B - Food and Beverage 

SITHFAB024*

Prepare and serve non-alcoholic beverages

SITHFAB025*

Prepare and serve espresso coffee

SITHFAB027*

Serve food and beverage

Group C - General electives 

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SITXCCS014

Provide service to customers

SITXCOM006

Source and present information

SITXCOM007

Show social and cultural sensitivity

SITXINV007

Purchase goods

SITXWHS006

Identify hazards, assess and control safety risks

Qualification Mapping Information

Supersedes and is equivalent to SIT31016 Certificate III in Patisserie.

Links

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