Certificate III in Patisserie – SIT31016

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

To achieve the SIT31016 Certificate III in Patisserie, 22 units must be completed. This is made up of all 17 Core units, plus a total of 5 Elective units. For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome. These elective units can be chosen when consulting one of the Brisbane Business & Hospitality staff who can offer you guidance and assistance to choose the right stream for you.

Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.
This course is structured through competency based training and assessment. Course duration is based on individual training requirements.
Students who wish to enrol in Brisbane Business & Hospitality Training programs are required to obtain a copy of the Student Handbook before making a final decision on training. There are no prerequisites for entry to this qualification.
This course may be delivered through a combination of class, workplace, self-paced and distance learning.
Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.
Brisbane Business & Hospitality Training has a rolling intake. Continuous enrolments allow students to commence training at any time. Enrolments for traineeships involve a consultant visiting your workplace to complete paperwork and answer questions. Call Brisbane Business & Hospitality Training on 07 3117 9722 or 0409 890 298 or email info@bbht.com.au for details.

This is made up of all 17 Core units, plus a total of 22 Elective units.

MANDATORY CORE UNITS

BSBSUS201
BSBWOR203
SITHCCC001
SITHCCC005
SITHCCC011
SITHKOP001
SITHPAT001
SITHPAT002
SITHPAT003
SITHPAT004
SITHPAT005
SITHPAT006
SITXFSA001
SITXFSA002
SITXHRM001
SITXINV002
SITXWHS001
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Clean kitchen premises and equipment
Produce cakes
Produce gateaux, torten and cakes
Produce pastries
Produce yeast-based bakery products
Produce petits fours
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices

5 ELECTIVE UNITS

Administration

BSBCMM201
TLIE1005
Communicate in the workplace
Carry out basic workplace calculations

Client and Customer Service

SITXCCS006Provide service to customers

Commercial Cookery and Catering

SITHCCC015
SITHCCC018
Produce and serve food for buffets
Prepare food to meet special dietary requirements

Communication and Teamwork

SITXCOM001
SITXCOM002
Source and present information
Show social and cultural sensitivity

Computer Operations and ICT Management

BSBITU202
BSBITU301
BSBITU306
Create and use spreadsheets
Create and use databases
Design and produce business documents

First Aid

HLTAID003Provide first aid

Food and Beverage

SITHFAB004
SITHFAB005
SITHFAB007
Prepare and serve non-alcoholic beverages
Prepare and serve espresso coffee
Serve food and beverage

Food Safety

SITXFSA003Transport and store food

Inventory

SITXINV001
SITXINV003
Receive and store stock
Purchase goods

Kitchen Operations

SITHKOP002Plan and cost basic menus

Work Health and Safety

SITXWHS002Identify hazards, assess and control safety risks

Working in Industry

SITHIND002Source and use information on the hospitality industry