Skip to Content
Certificate III in Patisserie SIT31016

Overview

This qualification reflects the role of pastry chefs who use a wide range of patisserie skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

Qualification: Certificate III in Patisserie SIT31016
Program No: C3-TS05
Campus: CIT Reid 
Duration: Apprentice pathway - 2.5 years/5 semesters part-time attending 1 day per week.

Non-apprentice and intensive pathway either 2.5 years/5 semesters part-time attending 1 day per week OR 18 months full-time attending 3 days per week including a compulsory commercial kitchen placement.

For trade qualified commercial cooks holding a current Certificate III in Commercial Cookery - 1 year/2 semesters part-time attending 1 evening per week to upgrade to the dual qualification. Skills recognition can be applied for non-current qualifications.
Likely Job Outcome: This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include:
- Patissierie
Application Type: Public
Share:

Skilled Capital Information

Skilled Capital

This course is offered under Skilled Capital. The initiative will give eligible participants the opportunity to complete a nationally recognised qualification and receive a completion payment from the Education Directorate. The completion payment is made upon successful completion of their skilled capital qualification which must be completed within two years of the commencement date.

To find out if you are eligible please visit the ACT Government Skilled Capital training website.

Additional Information

You must provide your own cook's uniform and trade tools for practical classes and purchase the recommended text. This program includes a work placement in a commercial kitchen, which can be provided by CIT.

Successful completion of this qualification provides entry into the Certificate IV in Patisserie SIT40716.
If you have a Certificate III or Certificate IV in Commercial Cookery, some subjects may count towards the Certificate III in Patisserie. A recognition process may need to apply.

Entry Requirements / How to Apply

Open entry
If you are entering these programs as an apprentice under the Australian Apprenticeships arrangements you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment.

WarningIMPORTANT
Before you apply/enrol

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI). This includes new students and re-enrolling students.

If you don't have a USI that's ok, you can apply right now. It only takes two minutes, just go to usi.gov.au

Already have one? Great! Verify it in our student administration system now so your enrolment or graduation isn't delayed. (New CIT students will not be able to do this until they have been given their CIT number which will be given to you when you apply to study most CIT courses).

  1. Login to CIT Self Service
  2. Click on the link for USI
  3. Verify your USI

It's important that your first name, surname and date of birth in our student system match the ID you use to create your USI (eg if you are Christopher in USI database and Chris at CIT your USI will not verify).

If you need assistance you can go to Unique Student Identifier (USI), drop in to any CIT Library or CITSA office or contact CIT Student Services on 6207 3188.

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. See below to check your literacy skills. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with a lower level program, or enrol in the Certificate I in Skills for Vocational Pathways (FSK10213) to develop your literacy skills. Please visit Education and Community or phone (02) 6207 4872 to have a chat to one of our teachers.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - complete all 17 subjects

 

  • BSBSUS201 Participate in environmentally sustainable work practices
    • CIT Code: ADMN199
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices. This unit requires the ability to access industry information, and applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.

      Prerequisites: Nil
  • BSBWOR203 Work effectively with others
    • CIT Code: CLER161
      Cost: $30.00
      Description:

      This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
      It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

      Prerequisites: Nil
  • SITHCCC001 Use food preparation equipment
    • CIT Code: COOK241
      Cost: $75.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
      The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.
      It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC005 Prepare dishes using basic methods of cookery
    • CIT Code: COOK163
      Cost: $115.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC011 Use cookery skills effectively
    • CIT Code: COOK173
      Cost: $125.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.
      The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.
      This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHKOP001 Clean kitchen premises and equipment
    • CIT Code: COOK242
      Cost: $55.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
      This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
      The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT001 Produce cakes
    • CIT Code: BAKE101
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.
      It does not include making specialised cakes, which is covered in SITHPAT002 Produce gateaux, torten and cakes.
      The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT002 Produce gateaux, torten and cakes
    • CIT Code: COOK138
      Cost: $144.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
      The making of basic cakes is covered in SITHPAT001 Produce cakes.
      Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
      The unit applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT003 Produce pastries
    • CIT Code: BAKE102
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.
      The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT004 Produce yeast-based bakery products
    • CIT Code: BAKE166
      Cost: $90.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.
      The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT005 Produce petits fours
    • CIT Code: COOK135
      Cost: $84.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.
      The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT006 Produce desserts
    • CIT Code: COOK249
      Cost: $225.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
      The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXFSA001 Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
      The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
      This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
      It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
      Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
      In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
      Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

      Prerequisites: Nil
  • SITXFSA002 Participate in safe food handling practices
    • CIT Code: OHSS456
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions.
      This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.

      Prerequisites: Nil
  • SITXHRM001 Coach others in job skills
    • CIT Code: TRNG339
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
      The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.
      It applies to all tourism, hospitality and event sectors.

      Prerequisites: Nil
  • SITXINV002 Maintain the quality of perishable items
    • CIT Code: COOK243
      Cost: $45.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
      It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.
      The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
      Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXWHS001 Participate in safe work practices
    • CIT Code: OHSS115
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      All personnel at all levels use this skill in the workplace during the course of their daily activities.
      The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

      Prerequisites: Nil

Electives - complete 5

  • SITXINV001 Receive and store stock
    • CIT Code: ADMN222
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.
      It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items.
      The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.
      It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action.
      The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.

      Prerequisites: Nil
  • SITHKOP002 Plan and cost basic menus
    • CIT Code: COOK246
      Cost: $85.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
      It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.
      The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.
      It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

      Prerequisites: Nil
  • SITHIND002 Source and use information on the hospitality industry
    • CIT Code: HOSP213
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
      The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.
      This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

      Prerequisites: Nil
  • FDFRB2003A Produce meringue-based products
    • CIT Code: BAKE122
      Cost: $40.00
      Description: This unit covers the principles, equipment and procedures used to produce meringue-based products in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • SITHPAT008 Produce chocolate confectionery
    • CIT Code: COOK140
      Cost: $168.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.
      The unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products, including hotels, restaurants, patisseries and chocolatiers.
      The preparation and moulding of individual chocolates is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety

Related Courses

Certificate IV Patisserie SIT40716
Certificate III Retail Baking (Bread) FDF30610
Certificate III Retail Baking (Combined) FDF30710
Certificate III Retail Baking (Cake and Pastry) FDF30510

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au