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

Qualifications list

Requirements
  • 17 cores
  • 5 electives
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

Qualifications list

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