CRICOS 95806J
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.
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.
♦Students must be minimum 18 years of age.
♦Have Australian Core Skills Framework (ACSF) working Level 3 - based on pre enrollment LLN assessment.
♦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
♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.
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 |
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.
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
