SIT31016 - Certificate III in Patisserie


Estimated Duration

This program is scheduled for 58 weeks including 6 weeks of Term Break.Students will attend the college 2.5 days per week (20 hours a week full time study).

All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.


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, caf s and coffee shops.

job roles

Possible job titles include:
• Pastry chef • Patissier


Individuals may enter SIT31016 Certificate III in Patisserie with limited or no vocational experience and without a lower level qualification.


After achieving SIT31016 Certificate III in Patisserie, individuals could progress to :

♦SIT40716 - Certificate IV in Patisserie

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Enrollment to this course does not guarantee a job or successful education assessment.

Entry requirements

Domestic students

♦Students must be minimum 18 years of age.

♦Have Australian Core Skills Framework (ACSF) working Level 3 - based on pre enrollment LLN assessment.

International students

♦Students must be minimum 18 years of age and must have completed an equivalent of year 12

♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 3 - based on pre enrollment LLN assessment

Additional Requirements

♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.

Packaging rules

22 units must be completed:

♦ 17 core units

♦ 5 elective units

The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.

Unit code Unit name Unit Type
SITXWHS001 Participate in safe work practices Core
BSBWOR203 Work effectively with others Core
BSBSUS201 Participate in environmentally sustainable work practices Core
SITXHRM001 Coach others in job skills Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXINV002 Maintain the quality of perishable items Core
SITHKOP001 Clean kitchen premises and equipment Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC011 Use cookery skills effectively *(Work Placement) Core
SITHPAT001 Produce cakes Core
SITHPAT002 Produce gateaux, torten and cakes Core
SITHPAT003 Produce pastries Core
SITHPAT004 Produce yeast-based bakery products Core
SITHPAT005 Produce petits fours Core
SITHPAT006 Produce desserts Core
SITHCCC003 Prepare and Present Sandwiches Listed Elective
SITHIND002 Source and use information on the hospitality industry Listed Elective
SITHCCC018 Prepare food to meet special dietary requirements Listed Elective
SITXINV001 Receive and store stock Listed Elective
BSBCMM201 Communicate in the workplace Listed Elective

Delivery MODE

This program has been designed to be delivered as face-to-face as workshops with practical kitchen sessions. Some assessment activities will be completed in the workshop and kitchen.
In addition, students will be required to participate in an industry placement (48 service periods), organised by MVC.

In a highly supportive environment, the Trainer will teach students theory and practical sessions in a classroom environment. Activities include:

♦ group discussions

♦ case studies / scenarios

♦ role plays

♦ industry placement

♦ practical kitchen assessments / restaurant activities

♦ workplace examples

RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.

For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.

Delivery Location

Theory Classes will be conducted at : Level 2 West , 50 Grenfell street, Adelaide 5000
Practicals / Workshops at : University of South Australia, Playford Building,Level 7, Room No P15, Forme Road , Adelaide 5000

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