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SIT31107 Certificate III in Hospitality (Patisserie)

This course provides students with the relevant skills and knowledge to work in the patisserie field.

This course will develop your creative skills in complex sweet items, yeast goods and bakery products.

Duration

40 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

Start Dates

CLICK HERE to see this course start dates

Course Structure

Stage 1
Unit Code Unit of Competency
 SITXOHS002A  Follow workplace hygiene procedures
 SITHCCC003B  Receive and store kitchen supplies
 SITHFAB009A  Provide responsible service of alcohol
 SITXCOM001A  Work with colleagues and customers
 SITXCOM002A  Work in a socially diverse environment
 SITXFSA001A  Implement food safety procedures
 SITXHRM001A  Coach others in job skills
 SITXCOM003A  Deal with conflict situations
 SITXINV001A  Receive and store stock
 SITXOHS001B  Follow health, safety and security procedures
   

Stage 2
Unit Code Unit of Competency
 SITHPAT001A  Prepare and produce pastries
 SITHPAT002A  Prepare and produce cakes
 SITXCCS002A  Provide quality customer service
 SITHIND001B     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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