Certificate III in Hospitality (Patisserie)
(Course Code SIT31107 / CRICOS Code: N/A)
Course Aims
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
The qualification is suitable for an Australian apprenticeship pathway.
Job roles
Individuals with this qualification are able to perform roles such as:
- basic cooking
- preparing hot and cold desserts, pastries, cakes and yeast goods.
Possible job titles include:
Course Structure
Core Units
SITHCCC003A Receive and store kitchen supplies
SITHCCC004A Clean and maintain kitchen premises
SITHIND001A Develop and update hospitality industry knowledge
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC005A Use basic methods of cookery
SITHCCC013A Prepare hot and cold desserts
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITHPAT003A Prepare and produce yeast goods
SITHCCC027A Prepare, cook and serve food for food service (Holistic Unit)
SITXCOM003A Deal with conflict situations
SITXFSA001A Implement food safety procedures
SITXHRM001A Coach others in job skills
Elective Units
SITHPAT004A Prepare bakery products for patissiers
SITHPAT005A Prepare and present gateaux, tortes and cakes
SITHPAT006A Present desserts
SITHPAT007A Prepare and display petits fours
SITHPAT008A Prepare and model marzipan
SITHPAT009A Prepare desserts to meet special dietary requirements
Qualification pathways
Certificate IV of Hospitality and/or Diploma of Hospitality
Prerequisite requirements
There are no entry requirements for this qualification.
Assessment
The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customization to address specific needs and learning situations
- Observation of ongoing activities in class and in a commercial kitchen
- Short formal and informal tests
- Presentation of Portfolios
- Role plays
- Observation of group discussion.
Students will undertake informal assessment on an ongoing basis. This assessment will be used by the trainer to monitor student progress and to provide appropriate feedback. The informal assessments do not contribute to the results achieved by a student.
Requirements to Receive the Qualification
To receive a qualification, students are required to successfully complete all units of competence for the qualification level.
Mode of delivery
On campus / Distance / Traineeship / On job.
Duration
1 year.