Put your training and experience to use with ITEC’s RPL services and earn a nationally recognised qualification with a SIT31021 – Certificate III in Patisserie via our RTO partners.
Certificate III in Patisserie
Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.
We have up-to-date schedules, and contact information, & let you book appointments online.
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.
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no entry requirements for this qualification.
21 units must be completed:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Use food preparation equipment
Prepare dishes using basic methods of cookery
Work effectively in a commercial kitchen
Clean kitchen premises and equipment
Produce specialised cakes
Produce yeast-based bakery products
Produce petits fours
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices
Group A – Cookery and Catering
Produce basic bread products
Produce sweet yeast products
Produce artisan bread products
Prepare Asian desserts
Produce Japanese desserts
Produce and serve food for buffets
Prepare food to meet special dietary requirements
Plan and cost recipes
Prepare and model marzipan
Transport and store food
Group B – Food and Beverage
Prepare and serve non-alcoholic beverages
Prepare and serve espresso coffee
Serve food and beverage
Group C – General electives
Provide First Aid
Maintain ethical and professional standards when using social media and online platforms
Use social media and online tools
Provide service to customers
Source and present information
Show social and cultural sensitivity
Identify hazards, assess and control safety risks