SIT31021 Certificate III in Patisserie

VU Polytechnic delivers the electives listed in the ‘course structure and units’ below. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback. Alternative suitable electives are only available via Recognition of Prior Learning (RPL) and Credit Transfer (CT).

• Use food preparation equipment

  Unit code

  SITHCCC023

• Prepare dishes using basic methods of cookery

  Unit code

  SITHCCC027

• Work effectively in a commercial kitchen

  Unit code

  SITHCCC034

• Clean kitchen premises and equipment

  Unit code

  SITHKOP009

• Produce cakes

  Unit code

  SITHPAT011

• Produce specialised cakes

  Unit code

  SITHPAT012

• Produce pastries

  Unit code

  SITHPAT013

• Produce yeast-based bakery products

  Unit code

  SITHPAT014

• Produce petits fours

  Unit code

  SITHPAT015

• Produce desserts

  Unit code

  SITHPAT016

• Use hygienic practices for food safety

  Unit code

  SITXFSA005

• Participate in safe food handling practices

  Unit code

  SITXFSA006

• Coach others in job skills

  Unit code

  SITXHRM007

• Receive, store and maintain stock

  Unit code

  SITXINV006

• Participate in safe work practices

  Unit code

  SITXWHS005

• Prepare food to meet special dietary requirements

  Unit code

  SITHCCC042

• Plan and cost recipes

  Unit code

  SITHKOP010

• Prepare and model marzipan

  Unit code

  SITHPAT017

• Prepare and serve espresso coffee

  Unit code

  SITHFAB025

• Source and present information

  Unit code

  SITXCOM006

• Show social and cultural sensitivity

  Unit code

  SITXCOM007

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.