SIT31016

This qualification reflects the roles of pastry chefs who use a wide range of well-developed patisserie skills and demonstrate a sound knowledge of kitchen operations to produce patisserie products. Using some discretion and judgement they work with some independence and under limited supervision using plans, procedures and policies to guide work activities.

This qualification would apply to individuals working in a variety of venues such as restaurants, hotels, pubs, café’s and sandwich/coffee shops.

 

DURATION

Candidates have a total of 2 years to complete the Certificate III, however, based on a study commitment of 32-35 hours a week, candidates are able to complete this in 18 months. If student was on an Apprenticeship, the duration of the training will be within the minimum and maximum timeframe for attainment according to the Australian Apprenticeship and Traineeship guidelines. (Generally between 1 and 4 years)


ENTRY REQUIREMENTS

fmedge has the following admission requirements to suit the delivery and assessment mode offered:

• Students are required to be competent in written and spoken English and will undertake a Language, Literacy, and Numeracy test prior to commencing the training.

• Students are required to be competent in basic computer skills i.e. conduct internet research, use email, cut and paste, use templates and prepare answers using word.


 

PATHWAYS

A possible training pathway for a student completing this qualification could be the following:

* SIT40716 Certificate IV in Patisserie
SIT50416 Diploma of Hospitality Management

These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.

After achieving the SIT31016 Certificate III in Patisserie, candidates may pathway into Certificate IV in Patisserie (SIT40716) or a Certificate IV in another Industry area.

‘Course Credits’ may be gained for further study on completion of this qualification.

Job roles

Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.

Employment outcomes may include the following role/s:

* Pastry Chef
* Patissier


 

COURSE CONTENT

Twenty-Two (22) units are required for award of this qualification including:

* Seventeen (17) are core units
* Five (5) are elective units

The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide is 1393

On successful completion of the following 22 units you will have attained the SIT31016 Certificate III in Patisserie

The following tables outline the Units of Competencies and FMedge subjects available for this Qualification.

 

Unit Code

BSBSUS201

BSBWOR203

SITHCCC001

SITHCCC005

SITHCCC011

SITHKOP001

SITHPAT001

SITHPAT002

SITHPAT003

SITHPAT004

SITHPAT005

SITHPAT006

SITXFSA001

SITXFSA002

SITXHRM001

SITXINV002

SITXWHS001

BSBCMM201

TLIE1005

SITHCCC018

HLTAID003

SITXWHS002

Core/Elective

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Elective

Elective

Elective

Elective

Elective

Unit Title

Participate in environmentally sustainable work practices

Work effectively with others

Use food preparation equipment

Prepare dishes using basic methods of cookery

Use cookery skills effectively

Clean kitchen premises and equipment

Produce cakes

Produce gateaux, torten and cakes

Produce pastries

Produce yeast-based bakery products

Produce petits fours

Produce desserts

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Maintain the quality of perishable items

Participate in safe work practices

Communicate in the workplace

Carry out basic workplace calculations

Prepare food to meet special dietary requirements

Provide first aid

Identify hazards, assess and control safety risks

Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the SIT31016 Certificate III in Patisserie. Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.


 

ACCREDITATION

pon successful completion of the required 22 units, you will be awarded SIT31016 Certificate III in Patisserie.


 

DELIVERY METHODS

 

Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.

Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).