Certificate III in Patisserie
Certificate III in Patisserie provides theory and practical skills attained by demonstration, participation and full-scale production. In addition, patisserie courses include classes in computer skills, hygiene, food costings, quality control and communications.
Participants study tow days per week at Hospitality Training Australia training centres. Students spend one day in class studying hospitality core units. The second day is the practical session held our Cooking School where they prepare, cook, serve (eat) the dishes that they cook.
- Duration: 26 weeks
- Accreditation: Nationally accredited as SIT31113 Certificate III in Patisserie
- Enrolment Fee: $250 - Eligibility Criteria Applies
- Material Fee: $200
Students wear a chefs uniform and are supplied with a knife kit.
Patesserie students can seek employment in a patisserie kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality patisserie establishments, restaurants, catering, in-store bakeries and cake shops.
The Certificate III in Patisserie reflects the role of a cook who specialises in pastries, gateaux, tortes and many other cake varieties.
Participants also receive training in everything OH&S, food safety, food safety, food presentation, knife sharpening and cutting techniques.
The course timetable is offered two days per week for 26 weeks at Hospitality Training Australia training centres. Students will study this course at our centres at 250 Collins Street, Melbourne (between Swanston Street and Elizabeth Street) and Schon Cooking School, 112 Peel Street, North Melbourne (next to Queen Victoria Market).
- Telephone Admissions on 03 9639 5551;
- Email email@example.com
- Visit us at Level 6, 250 Collins Street, Melbourne;
- Book online.
USI: The Commonwealth Government have recently introduced 'Unique Student Identifier' numbers. It's mandatory that all students attending this course register for a free USI prior to commencement. Registering only takes a few minutes.
|Course :||Certificate III in Patisserie|
|Course Code :||SIT31113|
|Duration :||Refer to Timetable|
The Certificate III in Hospitality (Patisserie) is a Victorian Government funded course.
|BSBSUS201A Participate in environmentally sustainable work practices|
|BSBWOR203B Work effectively with others|
|SITHCCC101 Use food preparation equipment|
|SITHPAT306 Produce desserts|
|SITHKOP101 Clean kitchen premises and equipment|
|SITHPAT304 Produce yeast based bakery products|
|SITXHRM301 Coach other in job skills|
|SITXINV202 Maintain the quality of perishable items|
|SITHCCC201 Produce dishes using basic methods of cookery|
|SITHCCC207 Use cookery skills effectively (Passport)|
|SITHPAT301 Produce cakes|
|SITHPAT302 Produce gateaux, torten and cakes|
|SITHPAT303 Produce pastries|
|SITHPAT305 Produce petits fours|
|SITXFSA101 Use hygienic practices for food safety|
|SITXFSA201 Participate in safe food handling practices|
|SITXWHS101 Participate in safe work practices|
|HLTAID003 Provide first Aid|
|SITHFAB204 Prepare and serve espresso coffee|
|SITHIND201 Source and use information on the hospitality industry|
|SITXCCS303 Provide Service to customers|
|SITXCOM201 Show social and cultural sensitivity|