Certificate III in Patisserie

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About this course: <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p style="margin-bottom: 0.3em"> </p> <p>This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound 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.</p> <p>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.<strong><br /></strong></p> <p><strong>Not all study modes are offered at all campuses. Please check with your local campus for study modes and elective units offered.</strong></p> </div></div></div>

Overview:

Entrance requirements: <table class="entrance_requirement"> <tbody> <tr> <th class="col1">School Leaver</th> <th class="col2">Non-School Leaver</th> <th class="col3">AQF</th> </tr> </tbody> <tbody> <tr> <td>OLNA or NAPLAN 9 Band 8</td> <td>C Grades in Year 10 English and Maths or equivalent</td> <td>Certificate I or Certificate II</td> </tr> </tbody> </table>

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How to apply <p><strong>Part time</strong>,<strong> flexible</strong> or <strong>online</strong> courses have rolling enrolments. For help enrolling or for more information contact your local campus.<br /> Please note that all delivery modes may not be available at all campuses, please check with individual campuses on modes of study.</p> <p>For <strong>full time</strong> courses, apply at <a href="http://tasonline.tafe.wa.edu.au ">http://tasonline.tafe.wa.edu.au</a> when applications are open.</p> <p>For <strong>international</strong> students, contact <a href="http://www.tafeinternational.wa.edu.au">www.tafeinternational.wa.edu.au</a>.</p> <p>For <strong>apprenticeships</strong> and <strong>traineeships</strong>, you must be employed in a training contract by an appropriate organisation to study.</p> <p>For all other enquiries please call us on 1800 621 445 or email <a href="mailto:enquiry@srtafe.wa.edu.au">enquiry@srtafe.wa.edu.au</a>.</p>

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Units <p></p><b>Core Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Clean kitchen premises and equipment</td><td>SITHKOP001</td><td>AWR41</td></tr> <tr><td>Coach others in job skills</td><td>SITXHRM001</td><td>AWQ45</td></tr> <tr><td>Maintain the quality of perishable items</td><td>SITXINV002</td><td>AWQ38</td></tr> <tr><td>Participate in environmentally sustainable work practices</td><td>BSBSUS201</td><td>AUK77</td></tr> <tr><td>Participate in safe food handling practices</td><td>SITXFSA002</td><td>AWQ48</td></tr> <tr><td>Participate in safe work practices</td><td>SITXWHS001</td><td>AWQ17</td></tr> <tr><td>Prepare dishes using basic methods of cookery</td><td>SITHCCC005</td><td>AWS07</td></tr> <tr><td>Produce cakes</td><td>SITHPAT001</td><td>AWR36</td></tr> <tr><td>Produce desserts</td><td>SITHPAT006</td><td>AWR33</td></tr> <tr><td>Produce gateaux, torten and cakes</td><td>SITHPAT002</td><td>AWR35</td></tr> <tr><td>Produce pastries</td><td>SITHPAT003</td><td>AWR32</td></tr> <tr><td>Produce petits fours</td><td>SITHPAT005</td><td>AWR31</td></tr> <tr><td>Produce yeast-based bakery products</td><td>SITHPAT004</td><td>AWR34</td></tr> <tr><td>Use cookery skills effectively</td><td>SITHCCC011</td><td>AWS02</td></tr> <tr><td>Use food preparation equipment</td><td>SITHCCC001</td><td>AWS11</td></tr> <tr><td>Use hygienic practices for food safety</td><td>SITXFSA001</td><td>AWQ50</td></tr> <tr><td>Work effectively with others</td><td>BSBWOR203</td><td>AUH64</td></tr> </table><b>Elective Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Plan and cost basic menus</td><td>SITHKOP002</td><td>AWR44</td></tr> <tr><td>Prepare and model marzipan</td><td>SITHPAT007</td><td>AWR30</td></tr> <tr><td>Prepare food to meet special dietary requirements</td><td>SITHCCC018</td><td>AWR94</td></tr> <tr><td>Produce chocolate confectionery</td><td>SITHPAT008</td><td>AWR29</td></tr> <tr><td>Provide first aid</td><td>HLTAID003</td><td>WG732</td></tr> </table>

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