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SIT31107 Certificate III in Hospitality (Patisserie)

CRICOS Course Code: NSW 067395M, VIC 067994K, QLD 067892E

This course provides students with the relevant skills and knowledge to work in the patisserie field. Students learn the highly creative artisan skills such as marzipan and chocolate decorative work.

Duration

40 weeks (CRICOS 50 weeks)

Work Based Training

60 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.

Locations

Brisbane, Melbourne and Sydney

Course Structure

Stage 1
Unit Code Unit of Competency
SITHCCC003A Receive and store kitchen supplies
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXHRM001A Coach others in job skills
SITHCCC002A Present food
SITHCCC005A Use basic methods of cookery
SITXOHS002A Follow workplace hygiene procedures
SITHCCC001A
 Organise and prepare food
SITHCCC004A
 Clean and maintain kitchen premises
   

Stage 2
Unit Code Unit of Competency
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITXCCS002A Provide quality customer service
SITHIND001A
 Develop and update hospitality industry knowledge
SITHCCC029A
 Prepare foods according to dietary and cultural needs
   

Stage 3
Unit Code Unit of Competency
SITXOHS001A Follow health, safety and security procedures
SITHPAT003A Prepare and produce yeast goods
SITXPAT004A Prepare bakery products for patisseries
SITXFSA001A Implement food safety procedures
SITHCCC027A Prepare, cook and serve food for food service
  Work placement

Stage 4
Unit Code Unit of Competency
SITHPAT005A Prepare and present gateaux, tortes and cakes
SITHCCC013A Prepare hot and cold desserts
SITHPAT006A Present desserts
SITXCOM003A Deal with conflict situations
SITXIN001A

Receive and store stock

Please note: Animal products are used in the delivery of this course.

Mode of Study

This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.

Delivery methods

This course includes a variety of delivery methods:

  • Demonstrations
  • Classroom Instructions
  • Practical Activity in a Commercial Workplace
  • Group Work
  • Practical Tasks
  • Projects or Case Studies
  • Guest speakers
  • One-to-one mentoring
  • Debates
  • Work based research tasks
  • Workshops
  • Computer based tasks

The Next Step

Upon successfully completion of this qualification, students will be eligible to apply for entry into the Diploma of Hospitality program.

Resources and Prescribed Text

  • Futura Australia training materials
  • Professional Baking - 4th edition
  • Pearson Education Australia text books

Equipment and Uniform

Cost of uniform and tool kit ranges from A$450 to A$550.

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