SIT31021 Certificate III in Patisserie
Make a career out of you love for baking
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels and catering operations.
This course remains FEE FREE in 2024! The course fees are 100 per cent subsidised by the WA State Government for WA residents.
Some eligibility conditions apply for the free training, and other fees may apply for some courses. Please see the FAQs on our Skills Ready page for further information.
* Please note that eligibility requirements apply to some of the free training.
CampusesBunbury.
When Semester 1, 2024.
Study Mode Full-Time. Part-Time.
When you complete this course, you will be ready for a career as a pastry chef. You will have the skills and 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.
Select your preferred campus and apply
Semester 1, 2024
Details
Course fees
(Tuition fee* $0.00 + Resource fee $2,848.20 )
Indicative Fees and Charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers
Units
Not all units and study modes are offered at all campuses. Please check with your local campus.
| National ID | Unit title |
|---|---|
| SITXWHS005 | Participate in safe work practices |
| SITHCCC023 | Use food preparation equipment |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM007 | Coach others in job skills |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHPAT016 | Produce desserts |
| SITHPAT015 | Produce petits fours |
| SITHPAT014 | Produce yeast-based bakery products |
| SITHPAT013 | Produce pastries |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT011 | Produce cakes |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| National ID | Unit title |
|---|---|
| SITHKOP010 | Plan and cost recipes |
| SITXCOM007 | Show social and cultural sensitivity |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITXFSA007 | Transport and store food |
| HLTAID011 | Provide First Aid |