Certificate III in Patisserie

Entry Requirements

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

Course Details

Overview

SIT31021 Certificate III in Patisserie 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.

Students will have the opportunity to practice patisserie skills in the fully operational commercial kitchen. Our qualified trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.

Pathways

Education Pathways

After completing SIT31021 – Certificate III in Patisserie students may choose to progress to SIT40721 Certificate IV in Patisserie or other hospitality qualification. Some units studies in SIT31021 Certificate III in Patisserie will go towards the SIT40721 Certificate IV in Patisserie

Employment Pathways

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

Chef de Cuisine

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