SIT31016 Certificate III in Patisserie

National ID: SIT31016 State ID: AZW8

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This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie talents and understanding of kitchen operations to produce patisserie products. Students will have the unique opportunity to grow or compliment their existing industry experience and gain insight knowledge from specialist trainers.
Students are expected to use discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Learn traditional and contemporary skills and recipes, and create beautiful pastries, desserts and cakes. Presenting and decorating.

Please note: Course SIT31016 is currently in transition.

This course is half price for everyone (excl. school students) as part of the Lower Fees, Local Skills initiative. Fees are also capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession. Find out more here.

^ You’ll pay half price course fees on Lower fees, Local Skills qualifications, however please note other fees may apply such as for resources that are specifically needed for your course.

Entrance requirements

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

Course requirements

Course Requirements

Students must ensure they have the following:

Wear closed-in shoes
Chef uniform
Tool kit (to be advised upon application).

Important information

Please note: This qualification is in transition, and the course code is subject to change.

Certification:

Upon successful completion you will receive a Certificate III in Patisserie.

Job opportunities

Job Opportunities

Pastry Chef
Patisserie

For more information about job and career pathways, visit JobOutlook(opens in a new tab) or Jobs and Skills WA(opens in a new tab) .

Please note: This list is a guide only as job titles and qualification requirements may vary between organisations.

Further Study

Certificate III in Commercial Cookery

Study options and how to apply

Click on your preferred study option below to get started with your application or enrolment.

Semester 2, 2022

Details

Duration	1 Year
When	Semester 2, 2022
Where	Geraldton
How	Classroom

READY TO APPLY?

Use the APPLY NOW box to register and apply for this course. Our Lecturer will assess your application online. You can follow the Register & Apply guide here.

FEES:

Calculate your estimated fees in the above UNITS AND FEES tab.

Units and fees

Fee estimate instructions: Tick the boxes below for the number of units required for this course. A total fee estimate will appear in a table on the right hand side.

Units required: To achieve this qualification you must successfully complete twenty-two (22) units of competence (17 core plus 5 elective units) from those listed below.

Core

National ID	Unit title	Tuition fee	Concession fee	Resource fee
BSBSUS201	Participate in environmentally sustainable work practices	$16.20	$4.80	$0.00
BSBWOR203	Work effectively with others	$32.40	$9.60	$25.40
SITHCCC001	Use food preparation equipment	$32.40	$9.60	$0.00
SITHCCC005	Prepare dishes using basic methods of cookery	$81.00	$24.00	$105.98
SITHCCC011	Use cookery skills effectively	$64.80	$19.20	$77.54
SITHKOP001	Clean kitchen premises and equipment	$16.20	$4.80	$0.00
SITHPAT001	Produce cakes	$48.60	$14.40	$43.93
SITHPAT002	Produce gateaux, torten and cakes	$97.20	$28.80	$88.70
SITHPAT003	Produce pastries	$48.60	$14.40	$43.93
SITHPAT004	Produce yeast-based bakery products	$68.04	$20.16	$62.54
SITHPAT005	Produce petits fours	$48.60	$14.40	$28.86
SITHPAT006	Produce desserts	$129.60	$38.40	$0.00
SITXFSA001	Use hygienic practices for food safety	$24.30	$7.20	$0.00
SITXFSA002	Participate in safe food handling practices	$56.70	$16.80	$62.54
SITXHRM001	Coach others in job skills	$48.60	$14.40	$0.00
SITXINV002	Maintain the quality of perishable items	$16.20	$4.80	$20.49
SITXWHS001	Participate in safe work practices	$24.30	$7.20	$0.00

Elective

National ID	Unit title	Tuition fee	Concession fee	Resource fee
SITHCCC003	Prepare and present sandwiches	$9.72	$2.88	$13.52
SITHCCC019	Produce cakes, pastries and breads	$97.20	$28.80	$0.00
SITHCCC021	Prepare specialised food items	$97.20	$28.80	$0.00
SITHFAB005	Prepare and serve espresso coffee	$48.60	$14.40	$43.93
SITHKOP002	Plan and cost basic menus	$40.50	$12.00	$0.00

Please note: Where displayed, fees are only an estimate. Course information and fees are subject to change without notice.

Fees may differ between campus locations due to the difference between elective units in the course study plan or a need to adapt courses to meet local industry needs.
Fees may also differ for individuals depending on units of study selected, prior qualifications and recognition of prior learning (RPL).
Fees are payable at the time of enrolment.
Total fees quoted include tuition fees and resource fees. You may also be required to purchase text books, uniforms or other personal equipment that are not included in this fee estimate.
For Lower Fees, local skills (half-price) courses please refer to additional eligibility information above.
Proof of concession must be presented to access concession rates if eligible.
Concession rates: If eligible, proof of concession must be presented.
Concessions and the secondary school age fee cap do not apply to commercial courses (short courses), or Foundation Programs (i.e ESL and General Education).
Secondary school aged persons (in 2021, students born on or after 1 July 2003 who are at least 15 years old in 2021) undertaking training that is not part of a VET Delivered to Secondary Schools program, the maximum course (tuition) fee chargeable is $420. Additional resource fees and discretionary fees may apply.
VET Student Loans for eligible courses and fee caps may be subject to changes implemented by the Australian Government.

More information: Visit our fees and payment options page or call us on 1800 672 700

Fee estimate

General*

Tuition fee*	$
Resource fee	$
Total fee	$

Concession*

Tuition fee*	$
Resource fee	$
Total fee	$