Certificate III in Patisserie

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About this course: <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p style="margin-bottom: 0.3em"> </p> <p>Training Package Version:Release 1.0</p> <p><strong>Do you have what it takes to be an artist of the kitchen?</strong> When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel. You will gain the knowledge and skills to work fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates. You will also learn about cleaning, first aid, food safety programs, hygiene, and workplace health and safety.</p> <h2>Additional Resources</h2> <p>Learners will be required to provide additional resources for this course. Details are provided in the Pre-Enrolment Pack.</p> <h2>VET FEE-HELP</h2> <p>This course IS NOT eligible for VET FEE-HELP.</p> </div></div></div>

Overview:

Entrance requirements: <table class="entrance_requirement"> <tbody> <tr> <th class="col1">School Leaver</th> <th class="col2">Non-School Leaver</th> <th class="col3">AQF</th> </tr> </tbody> <tbody> <tr> <td>OLNA or NAPLAN 9 Band 8</td> <td>C Grades in Year 10 English and Maths or equivalent</td> <td>Certificate I or Certificate II</td> </tr> </tbody> </table>

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How to apply <p>If this course uses TAFE Admissions, to study full-time in 2017 apply through <a href="http://tasonline.tafe.wa.edu.au/" target="_blank">tasonline.tafe.wa.edu.au</a>.</p> <p><strong>Online</strong> and <strong>continuous or flexible learning enrolment</strong> courses normally have enrolments available ongoing at any time, for help enrolling or for more information:</p> <p>Call: 1800 672 700 or email: <a href="mailto:info@crtafe.wa.edu.au">info@crtafe.wa.edu.au</a></p> <p>International students please contact <a href="http://www.tafeinternational.wa.edu.au">www.tafeinternational.wa.edu.au</a>.</p> <p>For <strong>apprenticeships</strong> and <strong>traineeships</strong>, you must be employed in a training contract by an appropriate organisation to study.</p> <p>For all other enquiries please call us on 1800 672 700 or email: <a href="mailto:info@crtafe.wa.edu.au">info@crtafe.wa.edu.au</a>.</p> <p>Please note: All enrolling students will require a <a href="http://www.centralregionaltafe.wa.edu.au/futurestudents/uniquestudentidentifier" target="_blank">Unique Student Identifier number</a>.</p> <p>Recognition of Prior Learning validates your existing skills and knowledge. Find out more under Future Students to customise your learning pathways.</p> <h3>Disclaimer</h3> <p>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.</p> <h3>Entrance Requirements</h3> <p> </p> <table class="entrance_requirement"> <tbody> <tr> <th class="col1">School Leaver</th> <th class="col2">Non-School Leaver</th> <th class="col3">AQF</th> </tr> </tbody> <tbody> <tr> <td>C Grades in Year 11 WACE General English, and OLNA or NAPLAN 9 Band 8</td> <td>C Grades in Year 11 English and Maths or equivalent</td> <td>Certificate II or Certificate III</td> </tr> </tbody> </table>

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Units <p></p><b>1 Core Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Clean kitchen premises and equipment</td><td>SITHKOP001</td><td>AWR41</td></tr> <tr><td>Coach others in job skills</td><td>SITXHRM001</td><td>AWQ45</td></tr> <tr><td>Maintain the quality of perishable items</td><td>SITXINV002</td><td>AWQ38</td></tr> <tr><td>Participate in environmentally sustainable work practices</td><td>BSBSUS201</td><td>AUK77</td></tr> <tr><td>Participate in safe food handling practices</td><td>SITXFSA002</td><td>AWQ48</td></tr> <tr><td>Participate in safe work practices</td><td>SITXWHS001</td><td>AWQ17</td></tr> <tr><td>Prepare dishes using basic methods of cookery</td><td>SITHCCC005</td><td>AWS07</td></tr> <tr><td>Produce cakes</td><td>SITHPAT001</td><td>AWR36</td></tr> <tr><td>Produce desserts</td><td>SITHPAT006</td><td>AWR33</td></tr> <tr><td>Produce gateaux, torten and cakes</td><td>SITHPAT002</td><td>AWR35</td></tr> <tr><td>Produce pastries</td><td>SITHPAT003</td><td>AWR32</td></tr> <tr><td>Produce petits fours</td><td>SITHPAT005</td><td>AWR31</td></tr> <tr><td>Produce yeast-based bakery products</td><td>SITHPAT004</td><td>AWR34</td></tr> <tr><td>Use cookery skills effectively</td><td>SITHCCC011</td><td>AWS02</td></tr> <tr><td>Use food preparation equipment</td><td>SITHCCC001</td><td>AWS11</td></tr> <tr><td>Use hygienic practices for food safety</td><td>SITXFSA001</td><td>AWQ50</td></tr> <tr><td>Work effectively with others</td><td>BSBWOR203</td><td>AUH64</td></tr> </table><b>2 Elective Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Prepare food to meet special dietary requirements</td><td>SITHCCC018</td><td>AWR94</td></tr> <tr><td>Produce and serve food for buffets</td><td>SITHCCC015</td><td>AWR97</td></tr> </table><b>Import Unit</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Prepare appetisers and salads</td><td>SITHCCC006</td><td>AWS06</td></tr> <tr><td>Prepare stocks, sauces and soups</td><td>SITHCCC007</td><td>AWS05</td></tr> <tr><td>Prepare vegetable, fruit, eggs and farinaceous dishes</td><td>SITHCCC008</td><td>AWS03</td></tr> </table>

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