Home | Courses | Certificate III in Patisserie

Certificate III in Patisserie

National ID: SIT31016 | State ID: AZW8

 

Course Details
Training Package Version : Release 1.0

This qualification provides a basic understanding of the requirements for working in a commercial kitchen with a focus on developing skills to produce patisserie products such as cakes, breads and bakery products.

Additional Resources
Learners will be required to provide additional resources for this course.  Details are provided in the Pre-Enrolment Pack.
VET FEE HELP : This course is NOT eligible for VET FEE HELP.

Entrance Requirements

Study pathway

Job opportunities

Entrance Requirements
Study pathway
Job opportunities

Your qualification prepares you for roles such as:

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.

Study options also include certificate IV in Hospitality or Certificate III in Commercial Cookery.

Delivery location, important dates and study options

Overview

Fees and charges

Units

How to apply

Important information

Overview

Course Overview

Where Geraldton
Duration

12 Months full-time

HowContinuous Enrolment
Face To Face (Class Room)
Full-Time
Part-Time
Recognition Of Prior Learning
Traineeship
Workplace Assessment
WhenWas available Semester 1, 2017
Available Semester 2, 2017
Fees and charges

Please contact the college to receive an indicative price for this course.

Find details of all course costs on our Fees page here.

At Central Regional TAFE, three types of fees may be charged:

  • Course fees - set by the State Government and are calculated on the category of enrolment.  Students studying a certificate course may be eligible for a concession. Concession students pay 30% of the course fees (not incidental, resource or other fees).
  • Resource fees - covers materials purchased by the TAFE which will be consumed or transformed by students in the course of instruction, such as workshop materials & workbooks.
  • Other fees - charged for goods and services that are provided by the TAFE such as security, name badges and IT infrastructure. 

In addition to these fees, students may need to purchase textbooks, uniforms and other course specific equipment.

Units

1 Core Units
Unit Title National ID Unit of Study
Clean kitchen premises and equipmentSITHKOP001AWR41
Coach others in job skillsSITXHRM001AWQ45
Maintain the quality of perishable itemsSITXINV002AWQ38
Participate in environmentally sustainable work practicesBSBSUS201AUK77
Participate in safe food handling practicesSITXFSA002AWQ48
Participate in safe work practicesSITXWHS001AWQ17
Prepare dishes using basic methods of cookerySITHCCC005AWS07
Produce cakesSITHPAT001AWR36
Produce dessertsSITHPAT006AWR33
Produce gateaux, torten and cakesSITHPAT002AWR35
Produce pastriesSITHPAT003AWR32
Produce petits foursSITHPAT005AWR31
Produce yeast-based bakery productsSITHPAT004AWR34
Use cookery skills effectivelySITHCCC011AWS02
Use food preparation equipmentSITHCCC001AWS11
Use hygienic practices for food safetySITXFSA001AWQ50
Work effectively with othersBSBWOR203AUH64
2 Elective Units
Unit Title National ID Unit of Study
Plan and cost basic menusSITHKOP002AWR44
Prepare food to meet special dietary requirementsSITHCCC018AWR94
Produce and serve food for buffetsSITHCCC015AWR97
3 Imported Electives
Unit Title National ID Unit of Study
Prepare appetisers and saladsSITHCCC006AWS06
Prepare vegetable, fruit, eggs and farinaceous dishesSITHCCC008AWS03
How to apply
Important information
Enquire now
Call us
Email us

Course enquiry

Please note: This form is only for course enquiries. If you would like to apply or require further application information, please visit our Apply and Enrol page.

    Array
(
    [tab_title_1] => Overview
    [tab_body_1] => 

Course Overview

Where Geraldton
Duration

12 Months full-time

HowContinuous Enrolment
Face To Face (Class Room)
Full-Time
Part-Time
Recognition Of Prior Learning
Traineeship
Workplace Assessment
WhenWas available Semester 1, 2017
Available Semester 2, 2017
[tab_format_1] => full_html [tab_title_2] => Careers [tab_body_2] =>

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.

Study options also include certificate IV in Hospitality or Certificate III in Commercial Cookery.

Further study opportunities:

[tab_format_2] => full_html [tab_title_3] => Fees [tab_body_3] =>

Please contact the college to receive an indicative price for this course.

Find details of all course costs on our Fees page here.

At Central Regional TAFE, three types of fees may be charged:

  • Course fees - set by the State Government and are calculated on the category of enrolment.  Students studying a certificate course may be eligible for a concession. Concession students pay 30% of the course fees (not incidental, resource or other fees).
  • Resource fees - covers materials purchased by the TAFE which will be consumed or transformed by students in the course of instruction, such as workshop materials & workbooks.
  • Other fees - charged for goods and services that are provided by the TAFE such as security, name badges and IT infrastructure. 

In addition to these fees, students may need to purchase textbooks, uniforms and other course specific equipment.

[tab_format_3] => full_html [tab_title_4] => Units [tab_body_4] =>

1 Core Units
Unit Title National ID Unit of Study
Clean kitchen premises and equipmentSITHKOP001AWR41
Coach others in job skillsSITXHRM001AWQ45
Maintain the quality of perishable itemsSITXINV002AWQ38
Participate in environmentally sustainable work practicesBSBSUS201AUK77
Participate in safe food handling practicesSITXFSA002AWQ48
Participate in safe work practicesSITXWHS001AWQ17
Prepare dishes using basic methods of cookerySITHCCC005AWS07
Produce cakesSITHPAT001AWR36
Produce dessertsSITHPAT006AWR33
Produce gateaux, torten and cakesSITHPAT002AWR35
Produce pastriesSITHPAT003AWR32
Produce petits foursSITHPAT005AWR31
Produce yeast-based bakery productsSITHPAT004AWR34
Use cookery skills effectivelySITHCCC011AWS02
Use food preparation equipmentSITHCCC001AWS11
Use hygienic practices for food safetySITXFSA001AWQ50
Work effectively with othersBSBWOR203AUH64
2 Elective Units
Unit Title National ID Unit of Study
Plan and cost basic menusSITHKOP002AWR44
Prepare food to meet special dietary requirementsSITHCCC018AWR94
Produce and serve food for buffetsSITHCCC015AWR97
3 Imported Electives
Unit Title National ID Unit of Study
Prepare appetisers and saladsSITHCCC006AWS06
Prepare vegetable, fruit, eggs and farinaceous dishesSITHCCC008AWS03
[tab_format_4] => full_html [tab_title_5] => International [tab_body_5] =>

Central Regional TAFE is committed to ensuring that all international students have an enjoyable experience studying in Australia. Students are supported by a dedicated Client Services staff who provide personal counselling, course advice, student support and many other services.

Fees, applications and enrolments for International Students are different to those for local students. International students must be enrolled in full time study on campus.

For more information about courses, enrolment and course fees for international students:

TAFE International Western Australia,
Department of Training and Workforce Development - Customer Service Centre
Level 7, 3 Forrest Place, Perth WA 6000
Tel: +61 8 9218 2100
Fax: +61 8 9218 2160
Email: study.eti@det.wa.edu.au
Web: www.tafeinternational.wa.edu.au Opens in a new window

 

[tab_format_5] => full_html [tab_title_6] => How to Apply [tab_body_6] =>

If this course uses TAFE Admissions, to study full-time in 2017 apply through tasonline.tafe.wa.edu.au.

Online and continuous or flexible learning enrolment courses normally have enrolments available ongoing at any time, for help enrolling or for more information:

Call: 1800 672 700 or email: info@crtafe.wa.edu.au

International students please contact www.tafeinternational.wa.edu.au.

For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study.

For all other enquiries please call us on 1800 672 700 or email: info@crtafe.wa.edu.au.

Please note: All enrolling students will require a Unique Student Identifier number.

Recognition of Prior Learning validates your existing skills and knowledge. Find out more under Future Students to customise your learning pathways.

Disclaimer

Courses at Central Regional TAFE are delivered subject to resources and demand. For the latest information, check with the appropriate campus, as course availability may be subject to review and change.

Entrance Requirements

School Leaver Non-School Leaver AQF
OLNA or NAPLAN 9 Band 8C Grades in Year 10 English and Maths or equivalentCertificate I or Certificate II

[tab_format_6] => full_html [tab_title_7] => Uni Pathway [tab_body_7] =>

If you have completed a Diploma or Advanced Diploma qualification with Central Regional TAFE, you may be able to obtain credits towards a degree at Geraldton Universities Centre (GUC), Charles Sturt University, Central Queensland University and the University of Southern Queensland.

In addition to the arrangements in place with specific Universities, a Diploma or Advanced Diploma qualification from us will enable you to gain direct entry into related undergraduate degree courses in most Universities throughout Australia. You may also be eligible to gain credits with other Universities on a case-by-case basis.

 

[tab_format_7] => full_html )

If this course uses TAFE Admissions, to study full-time in 2017 apply through tasonline.tafe.wa.edu.au.

Online and continuous or flexible learning enrolment courses normally have enrolments available ongoing at any time, for help enrolling or for more information:

Call: 1800 672 700 or email: info@crtafe.wa.edu.au

International students please contact www.tafeinternational.wa.edu.au.

For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study.

For all other enquiries please call us on 1800 672 700 or email: info@crtafe.wa.edu.au.

Please note: All enrolling students will require a Unique Student Identifier number.

Recognition of Prior Learning validates your existing skills and knowledge. Find out more under Future Students to customise your learning pathways.

Disclaimer

Courses at Central Regional TAFE are delivered subject to resources and demand. For the latest information, check with the appropriate campus, as course availability may be subject to review and change.

Entrance Requirements

School Leaver Non-School Leaver AQF
OLNA or NAPLAN 9 Band 8C Grades in Year 10 English and Maths or equivalentCertificate I or Certificate II

If this course uses TAFE Admissions, to study full-time in 2017 apply through tasonline.tafe.wa.edu.au.

Online and continuous or flexible learning enrolment courses normally have enrolments available ongoing at any time, for help enrolling or for more information:

Call: 1800 672 700 or email: info@crtafe.wa.edu.au

International students please contact www.tafeinternational.wa.edu.au.

For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study.

For all other enquiries please call us on 1800 672 700 or email: info@crtafe.wa.edu.au.

Please note: All enrolling students will require a Unique Student Identifier number.

Recognition of Prior Learning validates your existing skills and knowledge. Find out more under Future Students to customise your learning pathways.

Disclaimer

Courses at Central Regional TAFE are delivered subject to resources and demand. For the latest information, check with the appropriate campus, as course availability may be subject to review and change.

Entrance Requirements

School Leaver Non-School Leaver AQF OLNA or NAPLAN 9 Band 8C Grades in Year 10 English and Maths or equivalentCertificate I or Certificate II

Links

Page last updated November 24, 2017