SIT31021 Certificate III in Patisserie
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...
This course is fee free* for residents of Western Australia.
Some eligibility conditions apply for the fee free training and other fees may apply for some courses. Please refer to the FAQs for more information.
*Please note that eligibility requirements apply to some of the fee free training.
Overview
Campus Geraldton
When Semester 1, 2025
Study Mode On campus
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.
Select your preferred campus and apply
Semester 1, 2025
Details
Units
To attain this qualification, you are required to successfully complete twenty one (21) units of competence, comprising fifteen (15) core and six (6) elective units selected from the options provided below.
For an approximate fee estimate, mark the boxes below corresponding to the number of units needed for this course. The estimated fees will be displayed on the right-hand side.
| National ID | Unit title |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT014 | Produce yeast-based bakery products |
| SITHPAT015 | Produce petits fours |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHASC028 | Prepare Asian desserts |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT017 | Prepare and model marzipan |