SIT31016 Certificate III in patisserie

Summary

CRICOS course code: 105914G

Level of study: Career Based/Vocational

Summary

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.

As part of this qualification you will undertake a supervised work placement (minimum of 240 hours) where you will be able to apply the skills and knowledge you have learned.

Career Opportunities

Pastry Chef

Patisser

 

Assessment

The units of competency are assessed using any of the following methods:

Underpinning knowledge assessment through written exam questions

Projects and presentations

Practical observation

Roles plays

Further Study

After successful completion of Certificate III in patisserie, students can pursue the Certificate IV in Patisserie

 

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