Certificate III in Patisserie

Provider:

Empyrean Education Institute

Course Code:

SIT31021

CRICOS Code:

109741B

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

52-Week

Study Mode:

Full Time

Location:

Fremantle, Western Australia, Australia

Course Fee:

AUD 13,000 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

January, April, July, October

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Course Overview

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.

Course Structure

The following 27 units of competency are required for this course:

Core Units:

SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXWHS005 Participate in safe work practices
SITHCCC023 Use food preparation equipment
SITHCCC025 Prepare and present sandwiches
SITHCCC027* Prepare dishes using basic methods of cookery
SITHKOP009 Clean kitchen premises and equipment
SITHCCC026* Package prepared foodstuffs
SITHPAT011* Produce cakes
SITHPAT012* Produce specialised cakes
SITHPAT013* Produce pastries
SITHCCC034* Work effectively in a commercial kitchen
SITHPAT014* Produce yeast-based bakery products
SITHPAT015* Produce petits fours
SITHPAT016 Produce desserts
SITHKOP010 Plan and cost recipes
SITHPAT018* Produce chocolate confectionery
SITHPAT019* Model sugar-based decorations
SITHPAT020* Design and produce sweet showpieces
BSBTWK501 Lead diversity and inclusion
SITXHRM007 Coach others in job skills

Elective Units:

SITHPAT017* Prepare and model marzipan
SITXFSA007* Transport and store food
SITXCOM006 Source and present information
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITXWHS006 Identify hazards, assess, and control safety risks

Entry Requirement

Admission Requirements
Academic Entry Requirements	Direct entry to this course requires: Completion of the equivalent level Australian certificate/ qualification. or; Completion of year 10 high school or equivalent

Admission Requirements

Academic Entry Requirements

Direct entry to this course requires:

Completion of the equivalent level Australian certificate/ qualification. or;
Completion of year 10 high school or equivalent

Language Requirement
IELTS Score (Minimum)	English equivalence to 5.5 IELTS or similar.

Career Opportunities

This qualification provides a pathway to work as a Pastry Chef or a Pâtissier.

Internship or Work Placements

This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.