52 weeks
SIT31021 Certificate III in Patisserie
Overview
SIT31021 Certificate III in Patisserie 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.
Students will have the opportunity to practice patisserie skills in the fully operational commercial kitchen. Our qualified trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.
Duration
52 weeks including breaks and holidays. The Course is delivered over 2.5 days per week.
Study Mode and Assessment Methods
This course is delivered in a blended ( face to face + online ) structure. Assessments will take the form of a theory oral or written assessment, activities/quiz, practical activities in a holistic environment.
The course includes an compulsory industry work placement of 12 complete service periods(equates to approximately 60 Hours) at Salford College authorised venues as part of this qualification.
Entry Requirements
Click here to know more about the entry requirements
Fees
Tuition Fee – $14000
Non – Tuition Fee comes to $1600 and the details are given below:
Application Fee – $350
Material Fee – $1250
(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)
Estimated Total Fee – $15600
To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.
Pathways
Education Pathways
After completing SIT31021 – Certificate III in Patisserie students may choose to progress to SIT40721 Certificate IV in Patisserie or other hospitality qualification. Some units studies in SIT31021 Certificate III in Patisserie will go towards the SIT40721 Certificate IV in Patisserie
Employment Pathways
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, cafes and coffee shops.
Possible job titles include:
- Pastry Chef
- Patissier
- Chef de Cuisine
Click here for more information about pathways with Universities
Recognition of Prior Learning/Credit Transfer
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?
Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees
Course Structure
There are 21 units in this qualification out of which 15 are core and 6 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace
| Unit Code | UnitName | Core/Elective |
|---|---|---|
| SITHKOP009* | Clean kitchen premises and equipment | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITHPAT017* | Prepare and model marzipan | Elective |
| SITHFAB025* | Prepare and serve espresso coffee | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC042** | Prepare food to meet special dietary requirements | Elective |
| SITHCCC038** | Produce and serve food for buffets | Elective |
| SITHPAT011* | Produce cakes | Core |
| SITHPAT016* | Produce desserts | Core |
| SITHPAT013* | Produce pastries | Core |
| SITHPAT015* | Produce petits fours | Core |
| SITHPAT012* | Produce specialised cakes | Core |
| SITHPAT014* | Produce yeast-based bakery products | Core |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC034 ** | Work effectively in a commercial kitchen | Core |
| Pre-requisite Unit** | ||
| Unit Code | Unit Title | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITXFSA005 | Use hygienic practices for food safety | |
| Pre-requisite Unit* | ||
| Unit Code | Unit Title | |
| SITXFSA005 | Use hygienic practices for food safety |
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OverviewDurationStudy Mode and Assessment MethodsEntry RequirementsFeesPathwaysRPL/Credit TransferCourse Structure
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