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.
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)
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.
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 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
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.
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 gateaux, torten and cakes
Produce yeast-based bakery products
Produce petits fours
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.
pon successful completion of the required 22 units, you will be awarded SIT31016 Certificate III in Patisserie.
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).