Cert III in Patisserie - SIT31021
Qualification Overview:
Qualification Name:
Cert III in Patisserie
Qualification Code and Units of Competency:
SIT31021
Processing time:
You can get your desired qualification through RPL pathways within four weeks of getting the sufficient information and evidence of the supporting documents.
Why study Cert III in Patisserie?
This qualification reflects the function of pastry chefs, who manufacture patisserie goods using a broad variety of well-developed patisserie abilities and solid knowledge of kitchen operations. They operate with some independence, little supervision, and use discretion and judgement. Plans, policies, and procedures are used to direct work operations.
This degree offers a road to employment in a variety of establishments that create and serve patisserie goods, such as patisseries, restaurants, hotels, catering businesses, clubs, taverns, cafés, and coffee shops.
At the time of publication, no occupational licensing, certification or specific legislative requirements apply.
How RPL ADVISOR assist you?
We can give you a FREE RPL Quote today !
RPL ADVISOR recognises the need to convert an overseas qualification into an Australian national qualification, and we offer a variety of fast and simple RPL distance training programs through our partner RTOs to meet any relevant requirements for Australia.
RPL ADVISOR can turn your expertise, talents, knowledge, or overseas credentials into a nationally recognised Australian certification through a comprehensive partner network of Registered Training Organisations (RTOs). The RPL evaluation process can often be done with established proof of your skills and does not necessitate further review.
- Photo (latest)
- Passport
- Resume / CV
- Payslips/work contract/ABN if self-employed
- Letter of Employment (onshore / offshore)
- Current employment contracts
- Evidence of overseas qualifications (if available)
- Transcripts or assessments from related previous qualifications.
- Videos or photos at your work (at least 2 from each task)
- Apprenticeship papers (if available)
- OHS/WHS policies and procedures
- Safe work method statements
- Job safety analysis (if available)
- Evaluation: One of experienced RPL ADVISOR consultants can conduct a free, no-obligation RPL skills check.
- Your Experience: Compiling and submitting your ‘Experience Portfolio’, which includes photographs and videos of you on the job, references, past credentials, and your latest resume, among other things.
- RTO Reviews the Evidence: Using an RPL assessment, a certified assessor from one of our collaborating RTOs can review the evidence and decide whether you are competent in the units for that certification.
- Interview: If all supporting documents meet the requirement of the desired qualification, then the RTO may take your interview.
- Your Certificate: If the RTO determines that you are qualified in all relevant units of competency, the Registered Training Organisation will grant you a certificate.
Cert III in Patisserie
22 units must be completed:
- 17 core units
- 5 elective units, consisting of:
- 2 units from the list below
- 3 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
CORE UNITS
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC011 | Use cookery skills effectively |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast-based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT006 | Produce desserts |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXHRM001 | Coach others in job skills |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
Elective units
| Administration | |
| BSBCMM201 | Communicate in the workplace |
| TLIE1005 | Carry out basic workplace calculations |
| Client and Customer Service | |
| SITXCCS006 | Provide service to customers |
| Commercial Cookery and Catering | |
| SITHCCC015 | Produce and serve food for buffets |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| Communication and Teamwork | |
| SITXCOM001 | Source and present information |
| SITXCOM002 | Show social and cultural sensitivity |
| Computer Operations and ICT Management | |
| BSBITU202 | Create and use spreadsheets |
| BSBITU301 | Create and use databases |
| BSBITU306 | Design and produce business documents |
| First Aid | |
| HLTAID011 | Provide first aid |
| Food and Beverage | |
| SITHFAB004 | Prepare and serve non-alcoholic beverages |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHFAB007 | Serve food and beverage |
| Food Safety | |
| SITXFSA003 | Transport and store food |
| Inventory | |
| SITXINV001 | Receive and store stock |
| SITXINV003 | Purchase goods |
| Kitchen Operations | |
| SITHKOP002 | Plan and cost basic menus |
| Work Health and Safety | |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| Working in Industry | |
| SITHIND002 | Source and use information on the hospitality industry |
