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> <h2>Do you have what it takes to be an artist of the kitchen?</h2> <p>When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel.</p> <p>You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates. You will also learn about cleaning, first aid, food safety programs, hygiene, and workplace health and safety.</p> <p>The Certificate III in Patisserie is also delivered as an apprenticeship. Please see the Apprenticeships section for more information. </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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Units <p><p>The units in Traineeships and Apprenticeships are customised according to the individual Training Agreement that is negotiated with the employer and may vary (within the Qualification rules) in each case.</p></p><b>1 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>2 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>Prepare and model marzipan</td><td>SITHPAT007</td><td>AWR30</td></tr> <tr><td>Prepare and present simple dishes</td><td>SITHCCC002</td><td>AWS09</td></tr> <tr><td>Prepare appetisers and salads</td><td>SITHCCC006</td><td>AWS06</td></tr> <tr><td>Prepare food to meet special dietary requirements</td><td>SITHCCC018</td><td>AWR94</td></tr> <tr><td>Provide first aid</td><td>HLTAID003</td><td>WG732</td></tr> </table>

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