Certificate III in Patisserie-SIT31016

This course will engage you with the theory and practical skills required to work as a pastry chef in Australia’s growing hospitality industry. You’ll master full-scale production of pastry goods along with traditional and modern techniques used in the baking and preparation of fine pastries.

Unit of competency

  • Participate in environmentally sustainable work practices
  • Work effectively with others
  • Use food preparation equipment
  • Prepare dishes using basic methods of cookery
  • Use cookery skills effectively
  • Clean kitchen premises and equipment
  • Produce cakes
  • Produce gateaux, torten and cakes
  • Produce pastries
  • Produce yeast-based bakery products
  • Produce petits fours
  • Produce desserts
  • Use hygienic practices for food safety
  • Participate in safe food handling practices
  • Coach others in job skills
  • Maintain the quality of perishable items
  • Participate in safe work practices
  • Prepare and serve espresso coffee
  • Source and use information on the hospitality industry
  • Provide service to customers
  • Show social and cultural sensitivity
  • Provide first aid

Course Duration: 11 Months

Location: Victoria

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