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 remains FEE FREE in 2024! The course fees are 100 per cent subsidised by the WA State Government for WA residents.
Some eligibility conditions apply for the free training, and other fees may apply for some courses. Please see the FAQs on our Skills Ready page for further information.
^ Please note: Eligibility requirements apply to some of the free training.
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.
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Semester 1, 2024
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.
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Work effectively in a commercial kitchen
|Clean kitchen premises and equipment
|Produce specialised cakes
|Produce yeast-based bakery products
|Produce petits fours
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Coach others in job skills
|Receive, store and maintain stock
|Participate in safe work practices
|Provide First Aid
|Prepare Asian desserts
|Prepare food to meet special dietary requirements
|Prepare and serve espresso coffee
|Plan and cost recipes
|Prepare and model marzipan