SIT31021 CERTIFICATE III IN PATISSERIE - Global College Australasia

CRICOS Course Code: 109744K

SIT31021 Certificate III in Patisserie

The qualification of SIT31021 Certificate III in Patisserie suits the role of pastry chefs who use a wide range of we-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence under limited supervision using plans, policies and procedures to guide work activities.

ENROL NOW: Single Course

ENROL NOW: Pathways

Course Overview

DURATION

52 Weeks Duration

40 Study Weeks
12 Weeks Holiday
Duration 52 Weeks
Academic Calendar

STUDY UNITS

21 Units

15 Core Units
6 Elective Units
21 Total Units
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COURSE FEES

Includes

Tuition Fee
Resource Fee
application Fee
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Recognition of Prior Learning (RPL)

RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.

GCA International Student Admission Requirements

Successful completion of Year 10 or equivalent.
GCA English test to assess your LLN -Language Literacy and Numeracy Skills at enrolment.

STUDENT VISA REQUIREMENTS

Course Content

Unit code	Unit Description	Type
SITHCCC023*	Use food preparation equipment	CORE
SITHCCC027*	Prepare dishes using basic methods of cookery	CORE
SITHCCC034*	Work effectively in a commercial kitchen	CORE
SITHKOP009*	Clean kitchen premises and equipment	CORE
SITHPAT011*	Produce cakes	CORE
SITHPAT012*	Produce specialised cakes	CORE
SITHPAT013*	Produce pastries	CORE
SITHPAT014*	Produce yeast-based bakery products	CORE
SITHPAT015*	Produce petits fours	CORE
SITHPAT016*	Produce desserts	CORE
SITXFSA005	Use hygienic practices for food safety	CORE
SITXFSA006	Participate in safe food handling practices	CORE
SITXHRM007	Coach others in job skills	CORE
SITXINV006*	Receive, store and maintain stock	CORE
SITXWHS005	Participate in safe work practices	CORE
SITHPAT017*	Prepare and model marzipan	ELECTIVE
SITHCCC042*	Prepare food to meet special dietary requirements	ELECTIVE
SITXFSA007*	Transport and store food	ELECTIVE
SITHKOP010	Plan and cost recipes	ELECTIVE
SITXCCS014	Provide service to customers	ELECTIVE
SITXWHS006	Identify hazards, assess and control safety risks	ELECTIVE

Note *Unit(s) in this course marked below with * have one or more prerequisite(s)
Please note: Electives are subject to change to meet client and industry requirements.

DELIVERY METHOD

All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.

Students will also be required access to computer and internet in order to complete reading modules and assessments.”

Course language: English