SIT31016 Certificate III in Patisserie

Release 2

SIT31016 Certificate III in Patisserie

Modification History

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.

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
HLTAID011	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.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694