SIT31021 Certificate III in Patisserie
SIT31021 Certificate III in Patisserie
The Certificate III in Patisserie provides you with the entry level skills required to join a kitchen brigade as a pastry chef or patissier. This course offers a broad range of kitchen operation skills while also focussing on growing your ability to skilfully produce cakes, desserts and petit fours. This…
Categories
COURSE DESCRIPTION
The Certificate III in Patisserie provides you with the entry level skills required to join a kitchen brigade as a pastry chef or patissier. This course offers a broad range of kitchen operation skills while also focussing on growing your ability to skilfully produce cakes, desserts and petit fours.
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, cafes and coffee shops.
Possible job titles include:
- Pastry chef
- Patissier.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Work placement
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.
REQUIREMENTS
All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
Year 12 or equivalent in the Australia education system
English Proficiency 5.5 or equivalent
Minimum 18 years of age (for international students only)
EDUCATIONAL INSTITUTION
Le’ Culinaire is Australia’s premier hospitality institute that provides food and hospitality-focused education. Students can choose to hone their skills in different areas of the hospitality sector including the Certificate III Commercial Cookery, Certificate IV Commercial Cookery, Diploma of Hospitality and Advanced Diploma of Hospitality with a range of pathways to housekeeping, food and beverage service, front office, and more. With its up-to-date curriculum, state-of-the-art kitchens and classrooms, and dedicated faculty, the institute equips students with employable skills in the global market.
