Qualification Description

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, graduates work with some independence and under limited supervision, following plans, policies, and procedures to guide work activities.

This qualification provides a pathway to employment in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.

ENQUIRE NOW
Qualification Code SIT31021
CRICOS Code 119490M
Qualification Name Certificate III in Patisserie
Duration 52 weeks
Course Cost $26,500
Delivery Site Melbourne Campus – Level 11, 190 Queen Street, Melbourne VIC 3000
Kitchen Facility 55 Yarra Boulevard, Richmond VIC 3121
Delivery Mode Blended Delivery Model

Who can enrol

The target group for this program is international students aged 18 years and above who wish to enter the hospitality industry as pastry cooks or patisserie assistants in restaurants, hotels, clubs, cafés, coffee shops, and retail patisseries.

Entry Requirements

Minimum 18 years of age at the time of commencement
Completion of Australian Year 12 or equivalent
Minimum IELTS score of 6.0 or equivalent
All applicants must meet course-relevant Language, Literacy, Numeracy and Digital (LLND) capabilities prior to commencement. Where applicants are unable to demonstrate LLND capabilities through valid credentials of an equivalent or higher qualification, NTCA will assess LLND capabilities through an LLND assessment
Physical Resources requirement:
Applicants must bring their own compatible devices to support training and assessment activities

Pathways from the qualification

Upon successful completion of the Certificate III in Patisserie, individuals may progress to the Certificate IV in Patisserie or other Certificate IV qualifications within the Hospitality Training Package.

Employment Pathways

Graduates may seek employment as:
Possible job title includes:
Pastry Cook
Cake Decorator
Dessert Cook
Bakery or Café Team Member

Course Structure

To achieve the SIT31021 Certificate III in Patisserie, a total of 21 units must be completed, comprising 15 core units and 6 elective units.
Core Units
Unit Code Unit Description
SITXFSA006 Participate in safe food handling practices
SITXFSA005 Use hygienic practices for food safety
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHKOP009* Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXINV006* Receive, store and maintain stock
SITXHRM007 Coach others in job skills
SITHPAT011* Produce cakes
SITHPAT012* Produce specialised cakes
SITHPAT013* Produce pastries
SITHPAT014* Produce yeast-based bakery products
SITHPAT015* Produce petits fours
SITHPAT016* Produce desserts
SITHCCC034* Work effectively in a commercial kitchen
Elective Units
Unit Code Unit Description
SITXCOM007 Show social and cultural sensitivity
SITHASC028 Prepare Asian desserts
SITHKOP010 Plan and cost recipes
SITXWHS006 Identify hazards, assess and control safety risks
FBPRBK3005 Produce basic bread products
SITHCCC042** Prepare food to meet special dietary requirements

Placement Requirements

This course includes mandatory Work-Based Training as part of SITHCCC034 – Work effectively in a commercial kitchen.
Each student is required to complete a minimum of 48 hours over 2 weeks.
NTCA will ensure placement for all students; however, students may arrange their own placement subject to college approval.

Assessments

Assessment will generally commence in the session following delivery. As this is a competency-based program, assessment will continue throughout the course until competency is achieved or further training needs are identified and addressed.
Assessment methods may include:
  • Knowledge questions
  • Research tasks
  • Assessor observations
  • Projects
  • Role plays

Course Credit (CT / RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a
qualification based on identified equivalence in content and learning outcomes between matched qualifications.

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and
knowledge from outside the formal education and training system and which includes work and life experience.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency

Testimonial

“The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.”

– Maile Aroldo, Student

Studying at NTCA has been the best decision of my life. I love working in the restaurant, and NTCA’s Hospitality course is perfect for me. It has given me so many opportunities I wouldn’t have had anywhere else. I couldn’t have asked for anything better to set up my career in hospitality and catering. I can’t wait to continue learning and progress my career at the same time.

– Ravinder,

The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.

– Baijun YANG,