58 weeks including 6 weeks term break
48 service periods (360 hours) in MVC approved Commercial Kitchen
Unit by unit
Trainer led in the classroom and structured self-paced study
A. Written questions
D. Written reports/reflection
E. Portfolio of work/simulation
F. Comprehensive projects
Qualification description and job roles
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.
Possible job titles include:
- Pastry chef
Total number of units = 21
- 15 core units plus
- 6 electives
Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.
A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:
- Off-the-job training, e.g. Attending classroom-based learning programs
- Recognition of prior learning / Credit transfer.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Pathways into the qualification
Individuals may enter SIT31021 Certificate III in Patisserie with limited or no vocational experience and without a lower level qualification.
Pathways from the qualification
After achieving SIT31021 Certificate III in Patisserie individuals may progress to SIT40721 Certificate IV in Patisserie, SIT50422 Diploma of Hospitality Management and then higher education qualifications in Hospitality.
Entry requirements and reasonable adjustments
There are no formal qualification entry requirements for this training product.
However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:
- Access to reliable computer and internet.
- Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 3.
- Attend and participate in scheduled training and assessment.
- Participate in workplace tasks to employer expectations.
- Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.
- Be able to work in an industry environment.
International Students will need to meet the Department of Home Affairs student visa requirements. Refer to www.homeaffairs.gov.au
International students’ requirements:
- IELTS band 5.5 or equivalent and above
- Students must be 18 years of age or over
- Students must have completed an equivalent of year 12
Units of competencies offered at MVC
Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.
|Participate in safe work practices
|Identify hazards, assess and control safety risks
|Coach others in job skills
|Plan and cost recipes
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Clean kitchen premises and equipment
|Receive, store and maintain stock
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare food to meet special dietary requirements
|Produce and serve food for buffets
|Produce specialised cakes
|Produce yeast-based bakery products
|Produce petits fours
|Prepare and model marzipan
|Work effectively in a commercial kitchen
Mode of delivery
Face to face full time study 20 hours a week
Plus, self-paced study 5 hours a week
- Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
- Level 2 West 50 Grenfell street Adelaide,5000 And
- 78 Currie street Adelaide 5000 SA Or
Approved School premises training site