Certificate III in Patisserie Course Code SIT31021 Non-apprenticeship

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Duration

Full Time
1 year

Delivery

On Campus

Intakes

Campus

Glen Waverley

This course is not available for International Students

Course Overview

The SIT31021 Certificate III in Patisserie develops the practical skills and knowledge needed to work as a pastry chef in commercial kitchens and patisserie environments. Through a combination of classroom learning and hands-on training in Holmesglen's simulated commercial kitchens, you'll develop patisserie skills and knowledge of kitchen operations while learning to prepare and produce a range of patisserie products.The course also includes two weeks of practical industry placement, giving you the opportunity to apply your skills in a real workplace environment and gain experience in professional kitchen operations.This qualification provides a pathway to work in patisseries, restaurants, hotels, cafés, catering operations, clubs, pubs and other hospitality businesses where patisserie products are prepared and served.

Career Opportunities

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, cafés and coffee shops.

Pathway to further studies

<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/bakery-and-pastry/vocational-education/certificate-iv-in-patisserie-non-apprenticeship">SIT40721 Certificate IV in Patisserie</a>
<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/cookery/vocational-education/certificate-iv-in-kitchen-management">SIT40521 Certificate IV in Kitchen Management</a>
<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/hospitality/vocational-education/diploma-of-hospitality-management">SIT50422 Diploma of Hospitality Management</a>

Studying the Certificate III in Patisserie at Holmesglen

Study the SIT31021 Certificate III in Patisserie at Holmesglen's <a href="https://www.holmesglen.edu.au/about-us/campuses/glen-waverley">Glen Waverley campus</a>, where the kitchen becomes an important part of your learning. You'll train in simulated commercial kitchens, using commercial equipment and working within the routines and expectations of a professional hospitality environment.Practical kitchen sessions give you opportunities to prepare and produce patisserie products, organise your work area and develop consistency and precision while putting classroom knowledge into practice. Holmesglen's cookery and patisserie teachers provide demonstrations, guidance and feedback as you build your skills throughout the course.Your training extends beyond campus through two weeks of industry placement, where you'll experience the day-to-day operation of a hospitality workplace and apply what you've learnt in a professional environment.

Entry Requirements

To be eligible, learners must be at least 16 years of age. Learners can enter the qualification with no prior experience.Practical Placement Learners are required to complete 2 weeks of practical placement in a restaurant or café approved by HCB teaching staff. During this period, learners will complete 20 hours per week, totalling 40 hours.Mandatory Service Unit SITHCCC034 – Work effectively in a commercial kitchen (Release 1): Safely and hygienically prepare, cook, and serve menu items for a minimum of 12 complete service periods, covering a combination of breakfast, lunch, and dinner.Practical Placement Discussions Once learners begin their course, the following will be discussed: 1. Practical placement arrangements, including duration. 2. Practical Placement Agreement. 3. Learner responsibilities as per the Practical Placement Agreement and Holmesglen Practical Placement Guidelines. 4. Required evidence to undertake placement, including immunisation records, licences, registrations, WWCC, NDIS check, and National Police Check, depending on the host business. 5. Completion of a Practical Placement Disclosure Statement (Learners). 6. Completion of a Practical Placement Discussion Checklist (Learners).Learners will be informed about the Practical Placement during their PTR interview. Prior to placement, all learners must complete the Practical Placement Discussion Checklist.Service Demonstration The 12 required services must be demonstrated in an operational hospitality environment, which can be an industry workplace or a simulated industry environment or activity set up for assessment purposes.

Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.

Recognition of prior learning

You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.

Course Structure

TimeTable

SIT31021 consists of 21 units, 15 core units and 6 elective units, delivered over 2 semesters of 16 weeks each, 3 days per week approximately 5.5 hours per day on campus for face-to-face delivery. Electives have been chosen based on industry consultation and according to the packaging rules for this qualification.

Core units

Unit code	Unit name
SITXFSA005	Use hygienic practices for food safety
SITXWHS005	Participate in safe work practices
SITHKOP009	Clean kitchen premises and equipment
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHPAT013	Produce pastries
SITHPAT014	Produce yeast-based bakery products
SITXINV006	Receive, store and maintain stock
SITHPAT015	Produce petits fours
SITXFSA006	Participate in safe food handling practices
SITHCCC034	Work effectively in a commercial kitchen
SITXHRM007	Coach others in job skills
SITHPAT011	Produce cakes
SITHPAT012	Produce specialised cakes
SITHPAT016	Produce desserts

Elective units

Unit code	Unit name
SITHCCC038	Produce and serve food for buffets
SITHFAB025	Prepare and serve espresso coffee
SITHKOP010	Plan and cost recipes
SITXFSA007	Transport and store food
HLTAID011	Provide First Aid
SITHPAT017	Prepare and model marzipan

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Direct

Click the ‘apply’ button below to start your application. Our Holmesglen team will reach out to discuss your study options and pre-training requirements.

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Visit How to Apply for more information on the application process.

Recruitment

Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.

Find out more about your rights and obligations as a student and the services we provide at Holmesglen.

Outcomes

Qualification and Recognition

On completed, learners will be awarded a SIT31021 Certificate III in Patisserie. Completion of this qualification contributes to recognition as a trade cook.

Industry Connections

Fees

Tuition fees GST exempt	Cost
Full Fee	$12,583
Government subsidised	$4,195
Concession	$839

Mandatory Non-Tuition Fees	Cost
Materials fee	$1,590
Activities fee	$120
General Services Fee	$80 Per Semester
General Services Fee (Concession)	$40 Per Semester

The General Services Fee (GSF) at Holmesglen is a mandatory annual fee applicable to all students enrolled in Certificate I through Advanced Diploma courses. This fee supports various student services such as counselling, welfare support, and learning assistance provided by our dedicated student support and wellbeing teams. For more details on the GSF and its specific allocations, please visit the <a title=" General Services Fee page" href="/current-students/course-resources/fees-and-payments/General-Services-Fee.html">General Services Fee (GSF) page</a>.

Additional Course Cost

The indicative additional course costs for this course are $1100. This is for items including, but not limited to: • cooks uniform including checkered pants, white jacket and non-slip enclosed toe shoes - $270 • toolkit and knife set - from $450 • extra activities ‘Paddock to plate’ excursion (optional) - $350

All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. <a href="/study-with-us/tafe-study/tafe-fees-and-funding">Find out now if you are eligible for Government-subsidised fees or Concession. </a>

Overview

Entry Requirements

Course Structure

How to Apply

Outcomes

Fees

FAQs

Apply now

Enquire online

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In the spirit of reconciliation, Holmesglen recognises and celebrates the Traditional Owners of the lands throughout Victoria and beyond on which we educate and train. We pay our respects to Elders past and present and acknowledge our emerging leaders.

Certificate III in Patisserie Course Code SIT31021 Non-apprenticeship

Course Overview

Career Opportunities

Pathway to further studies

Studying the Certificate III in Patisserie at Holmesglen

Entry Requirements

Recognition of prior learning

Course Structure

TimeTable

Assessment

How to apply

Direct

Recruitment

Outcomes

Qualification and Recognition

Industry Connections

Fees

Additional Course Cost

Upcoming open day Upcoming open days description text

Error title

Upcoming open day

Upcoming open days description text