Education Access Australia

 
Education Access Australia
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ABN: 45 101 976 596. CRICOS No: 02450B, RTO ID: 21265

Home Courses Hospitality SIT31016 Certificate III in Patisserie

Sunday19 August 2018

SIT31016 Certificate III in Patisserie

CRICOS CODE 096961A

COURSE DESCRIPTION

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over a 52 weeks (approximately 1 Year) of full time study including holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

DELIVERY MODE

This course is classroom based face to face delivery assessments will consist of: (but not limited to)

  • Written Assessments
  • Projects
  • Observation
  • Case study
  • Practicals.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a patissier.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT31113 Certificate III in Patisserie with limited or no vocational experience and without a lower level qualification.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT31113 Certificate III in Patisserie, individuals could progress to SIT40713 Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality Training.

CAREER OPPORTUNITIES

 

This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job title

  • patissier.

COURSE FEE

$AU 10,999

UNIT OF COMPETENCE

To attain the SIT31016 Certificate III in Patisserie, 22 units must be completed, consisting of 17 core units and 5 elective units.

Core Units
1 BSBSUS201 Participate in environmentally sustainable work practices
2 BSBWOR203 Work effectively with others
3 SITHCCC001

Use food preparation equipment

4 SITHCCC005 Prepare dishes using basic methods of cookery
5 SITHCCC011 Use cookery skills effectively
6 SITHKOP001 Clean kitchen premises and equipment
7 SITHPAT001 Produce cakes
8 SITHPAT002 Produce gateaux, torten and cakes
9 SITHPAT003 Produce pastries
10 SITHPAT004 Produce yeast based bakery products
11 SITHPAT005 Produce petits fours
12 SITHPAT006 Produce desserts
13 SITXFSA001

Use hygienic practices for food safety

14 SITXFSA002 Participate in safe food handling practices
15 SITXHRM001

Coach others in job skills

16 SITXINV002

Maintain the quality of perishable items

17 SITXWHS001 Participate in safe work practices
Elective Units
18 BSBCMM201

Communicate in the workplace

19 SITHCCC018 Prepare food to meet special dietary requirements
20 SITXCOM002 Show social and cultural sensitivity
21 SITXINV001 Receive and store stock
22 SITXWHS002 Identify hazards, assess and control safet risks

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