Certificate III in Patisserie
  • Domestic Students
  • International Students
Course Code SIT31016
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 12 months
Entry Requirements  Year 11
Course Code SIT31016
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne; Sydney; Lilydale
Course Intake February; July
Course Duration 12 months
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.
International students may only complete this program at the Melbourne campus.


Course units include:

Stage 1

Unit Code
Unit Name
SITXFSA001
Use hygienic practices for food safety
SITXINV002
Maintain the quality of perishable items
SITHCCC001
Use food preparation equipment
SITHCCC005
Produce dishes using basic methods of cookery
SITHPAT001
Produce cakes
SITHPAT003
Produce pastries
SITHPAT004
Produce yeast based bakery products
SITXHRM001
Coach others in job skills
BSBWOR203
Work effectively with others
SITXWHS001
Participate in safe work practices
SITHFAB005
Prepare and serve espresso coffee
SITHKOP001
Clean kitchen premises and equipment
SITHPAT007
Prepare and model marzipan
Stage 2

BSBSUS201
Participate in environmentally sustainable work practices
SITXFSA002
Participate in safe food handling practices
SITHPAT002
Produce gateaux, torten and cakes
SITHPAT005
Produce petits fours
SITHPAT006
Produce desserts
SITXINV401
Control stock
SITHCCC018
Prepare foods to meet special dietary requirements
SITHCCC306
Handle and serve cheese
SITHCCC011
Use cookery skills effectively

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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