Certificate III in Patisserie - SIT31021
William Angliss Institute, TAFE VIC
Type of institution: TAFE Institute
Level: Vocational Education and Training (VET)
CRICOS: 01505M
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, caf\u00e9s and coffee shops.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Subjects
- Identify hazards, assess and control safety risks
- Plan and cost recipes
- Prepare food to meet special dietary requirements
- Source and present information
- Produce pastries
- Prepare and serve non-alcoholic beverages
- Produce sweet yeast products
- Prepare dishes using basic methods of cookery
- Prepare and serve espresso coffee
- Work effectively in a commercial kitchen
- Provide service to customers
- Produce cakes
- Purchase goods
- Prepare and model marzipan
- Produce Japanese desserts
- Coach others in job skills
- Maintain ethical and professional standards when using social media and online platforms
- Participate in safe work practices
- Receive, store and maintain stock
- Use food preparation equipment
- Produce yeast-based bakery products
- Prepare Asian desserts
- Use hygienic practices for food safety
- Show social and cultural sensitivity
- Produce specialised cakes
- Provide First Aid
- Produce artisan bread products
- Produce basic bread products
- Produce and serve food for buffets
- Participate in safe food handling practices
- Produce desserts
- Use social media and online tools
- Clean kitchen premises and equipment
- Produce petits fours
- Transport and store food
- Serve food and beverage
Study information
| Campus | Fees | Mid year intake | Attendance |
|---|---|---|---|
| Melbourne | International: $21,000 | No |
|
| Sydney | International: $19,400 | No |
|
Fee comments
Campuses: Melbourne.
Additional costs will cover materials, uniform and equipment
