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 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.

Possible job opportunities:

  • Pastry Chef
  • Patissier

Qualification list

Requirements

Qualification units

Code
Unit name
Type
BSBSUS201
Participate in environmentally sustainable work practices
Core
BSBWOR203
Work effectively with others
Core
SITHCCC001
Use food preparation equipment
Core
SITHCCC005
Prepare dishes using basic methods of cookery
Core
SITHCCC011
Use cookery skills effectively
Core
SITHKOP001
Clean kitchen premises and equipment
Core
SITHPAT001
Produce cakes
Core
SITHPAT002
Produce gateaux, torten and cakes
Core
SITHPAT003
Produce pastries
Core
SITHPAT004
Produce yeast-based bakery products
Core
SITHPAT005
Produce petits fours
Core
SITHPAT006
Produce desserts
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXINV002
Maintain the quality of perishable items
Core
SITXWHS001
Participate in safe work practices
Core
BSBCMM201
Communicate in the workplace
Elective
HLTAID003
Provide first aid
Elective
SITHCCC015
Produce and serve food for buffets
Elective
SITHCCC018
Prepare food to meet special dietary requirements
Elective
SITHFAB004
Prepare and serve non-alcoholic beverages
Elective
SITHFAB005
Prepare and serve espresso coffee
Elective
SITHFAB007
Serve food and beverage
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
SITHKOP002
Plan and cost basic menus
Elective
SITXCCS006
Provide service to customers
Elective
SITXCOM002
Show social and cultural sensitivity
Elective
SITXFSA003
Transport and store food
Elective
SITXINV001
Receive and store stock
Elective
SITXINV003
Purchase goods
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective

Qualification list