Certificate III in Patisserie
  • Domestic Students
  • International Students
Course Code SIT31113
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time; Part Time
Course Location Melbourne; Sydney; Lilydale
Course Intake February; July
Course Duration 1 year (full time) 1.5 years (part time)
Entry Requirements  Year 11
Course Code SIT31113
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne; Sydney; Lilydale
Course Intake February; July
Course Duration 1 year (full time) 1.5 years (part time)
Entry Requirements  Year 11
CRICOS 080897B
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Course Description

Acquire an understanding of the fundamental skills required to commence a career in patisserie with this qualification. You will complete training across a variety of topics from basic methods of cookery through to decoration of cakes and cookies, hot and cold desserts, pastries, petit fours, organisation and stock control. The course is delivered on site and with industry participation to create a blend of knowledge and practical experience.

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Course units include:


Stage 1

 Unit Code
 Unit Name

SITXFSA101

Use hygienic practices for food safety

SITXWHS101

Participate in safe work practices

SITXINV202

Maintain the quality of perishable items

SITHKOP101

Clean kitchen premises and equipment

SITHCCC101

Use food preparation equipment

SITHCCC201

Produce dishes using basic methods of cookery

SITHCCC207

Use cookery skills effectively

SITHPAT301

Produce cakes

SITHPAT303

Produce pastries

SITHPAT304

Produce yeast based bakery products

BSBWOR203B

Work effectively with others

SITXHRM301

Coach others in job skills

HLTAID003

Provide first aid

SITHFAB204

Prepare and serve espresso coffee

STAGE 2

 

SITXFSA201

Participate in safe food handling practices

SITHPAT302

Produce gateaux, torten and cakes

SITHPAT305

Produce petits fours

SITHPAT306

Produce desserts

BSBSUS201A

Participate in environmentally sustainable
work practices

SITHCCC306

Handle and serve cheese

SITHCCC307

Prepare foods to meet special dietary requirements

SITHPAT401

Prepare and model marzipan


Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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