Certificate III in Patisserie - SIT31016

Course Overview

Average Course Fee: $9251

$9251 is the average course fee entered on My Skills by 15 training provider(s).

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Average Course Duration: 1 Year

1 Year is the average course duration entered on My Skills by 11 training provider(s).

Not all training providers enter this information on My Skills. Contact each training provider directly for further information.

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.

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Student Outcomes

Students who graduate from VET courses are surveyed approximately 6 months after they have completed their training. For more information on the statistics provided in this section, including the different levels (course, field of education, all fields of education) of data available please select the Learn more button below.

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Satisfied with Training

Percentage of graduates of this course who were satisfied with the training.

Improved Work Status

Percentage of graduates of this course who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay.

Salary

The middle of the range of salaries earned by graduates in the Food, Hospitality and Personal Services field starting their first ever full-time job after graduating (Certificate III).

Jobs

Graduates of this course are most often employed as:

13.1%

Labourers

9.5%

Sales Workers

Industries

Graduates of this course are most often employed in:

14.5%

Health Care and Social Assistance

All statistics are supplied by the National Centre for Vocational Education Research.

Financial Assistance

The federal, state and territory governments provide financial incentives and support for vocational education and training students to help them gain the skills required to secure and maintain rewarding and sustainable employment.

There are programs for all kinds of students; apprentices and trainees, new job starters, those re-entering the workforce, retraining for a new job or upgrading their skills for an existing job.

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Subsidised Training

The following highlighted state and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study this course. Please check with your preferred training provider to see if you are eligible.
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VET Student Loans

Certain courses are eligible for a VET Student Loan from the Australian Government to assist students with paying tuition fees. The initial debt amount (including the loan fee, if applicable) plus indexation must be paid back once the loan recipient starts earning over a certain amount. Compulsory repayment threshold information is available on the Australian Taxation Office (ATO) website.

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Australian Apprenticeships

Australian Apprenticeships (also known as apprenticeships and traineeships) combine work with training in a nationally recognised qualification. Australian Apprenticeships are available to anyone of working age and offer opportunities to learn new skills and be paid in over 500 different jobs.

Unfortunately, this qualification is not currently available as an Australian Apprenticeship.

Australian Apprenticeships Pathways

Units & Packaging

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

Training Providers

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USI

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Labour Market

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