Certificate III in Patisserie
Course Overview
This qualification aims to provide foundation skills and knowledge in the expert preparation of patisserie products served in commercial hospitality facilities such as restaurants and cafés. As part of the course an industry placement will be arranged to enable you to put into practice the skills you have acquired during your on-campus study in a real hospitality business. Upon successful completion, you will be ready for 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, you will also be able to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Course Code
SIT31021
CRICOS Course Code
109739G
Duration
52 Weeks
Entry Requirements
Entry requirements for international students
- Generally, international students need an IELTS band score of 6.0, or recognised equivalent, to demonstrate their English proficiency for Certificate or Diploma courses. Alternatively, students may join in this course having IELTS band score of 5.0 if accompanied by at least 20 weeks of ELICOS.
- Be over 18 years of age
- Have completed Year 12 study oror Certificate III level or equivalent. Year 10 candidates may be considered in this cert III level course but subject to individual assessment.
Possible Job Roles
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.
Skills and possible job titles include:
- Pastry chef
- Pâtissier
- Executive Chef
- Pâtisserie owner
- Food & Beverage Manager
- Catering Manager
- Cake designer
Certification on Course Completion
Students who successfully complete only one or more units of competency within this Qualification will receive a Statement of Attainment and upon successful completion of this course requirements, students will receive a nationally recognised qualification SIT31021 Certificate III in Patisserie issued by Jabin Hopkins Institute of Technology (JHIT).
Future Pathways
After successful completion of Certificate III in Patisserie, you will have many other study options available to you. These may include Certificate IV in Patisserie or other suitable Certificate IV or Diploma level Qualifications as:
- Certificate IV in Baking
- Diploma of Hospitality Management
- Advanced Diploma of Hospitality Management
Course Availability
JHIT has regular intakes for each of its qualifications. These are based around the school terms as follows:
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact JHIT to confirm the next set of available intake dates for the course and see which date best suits your needs.
Course Duration
Total 52 weeks. 20 contact hours per week for full time students which may include online or distance delivery. Different arrangement may be organised if the candidates have relevant knowledge & skills.
Delivery Mode
Face to Face
Primary delivery mode for the course for international students is face to face in the classroom and kitchen environment where students can interact with the lecturer and other students face to face. International students are required to comply with the ESOS Standards.
Blended
Domestic students are able to study with the flexibility of mix mode where they can study part of the course online. It allows student to balance their study, work and family life. Students are supported in all the delivery modes as they needed. However, there are regular compulsory face to face practical sessions due to the nature of the course.
Course Credit
Australian Qualifications and Statements of Attainment that have been issued by any other Registered Training Organisation (RTO) will be recognised by Jabin Hopkins Institute of Technology and students will not be required to complete these units again. To apply for Credit Transfer students must be able to present their original Qualification or Statement of Attainment or certified copies, with national codes and titles that match the current course in which a student is enrolled.
Students may also apply for Credit Transfer for other units undertaken elsewhere and have these units count towards the qualification, where these units are applicable.
Recognition of Prior Learning (RPL) is available for this course
Students may also apply for Credit Transfer for other units undertaken elsewhere and have these units count towards the qualification, where these units are applicable.
Assessment Methods
A wide variety of assessments methods will be used to assess student competency in each unit. These include but are not limited to:
- Demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
- Presentations
Recognition of Prior Learning (RPL)
Recognition of Prior Learning enables a participant to receive recognition for the current skills, knowledge and experience they possess regardless of where the learning was obtained. These skills can be gained from:
- Previous study
- Work experience
- General life experience
- Prior qualifications and/or results
RPL is an assessment process through which the knowledge, skills and experience previously gained by you are applied towards the achievement of competencies required for a particular qualification outcome. This assessment process helps you get the qualification you deserve without duplicating learning.
Please contact JHIT directly to discuss your previous experiences and we will be able to guide you through the RPL process.
- Previous study
- Work experience
- General life experience
- Prior qualifications and/or results
RPL is an assessment process through which the knowledge, skills and experience previously gained by you are applied towards the achievement of competencies required for a particular qualification outcome. This assessment process helps you get the qualification you deserve without duplicating learning.
Please contact JHIT directly to discuss your previous experiences and we will be able to guide you through the RPL process.
Course Structure
SIT31021 Certificate III in Patisserie requires competency in 21 units, and JHIT offers the following highly sought-after units as a part of this qualification:
| SITHCCC023 Use food preparation equipment |
| SITHCCC027 Prepare dishes using basic methods of cookery |
| SITHCCC034 Work effectively in a commercial kitchen |
| SITHKOP009 Clean kitchen premises and equipment |
| SITHPAT011 Produce cakes |
| SITHPAT012 Produce specialised cakes |
| SITHPAT013 Produce pastries |
| SITHPAT014 Produce yeast-based bakery products |
| SITHPAT015 Produce petits fours |
| SITHPAT016 Produce desserts |
| SITXFSA005 Use hygienic practices for food safety |
| SITXFSA006 Participate in safe food handling practices |
| SITXHRM007 Coach others in job skills |
| SITXINV006 Receive, store and maintain stock |
| SITXWHS005 Participate in safe work practices |
| SITHKOP010 Plan and cost recipes |
| SITHCCC042 Prepare food to meet special dietary requirements |
| SITXCOM006 Source and Present Information |
| FBPRBK3014 Produce sweet yeast products |
| SITHFAB025 Prepare and serve espresso coffee |
| SITXWHS006 Identify hazards, assess and control safety risks |
*180 hours of industry placements will be provided as part of the course.
Fees
Charges vary between courses, subjects and time; please contact JHIT directly to know the current course fees.
