Certificate III in Hospitality (Patisserie) SIT31107

Course Introduction

 

Certificate III in Patisserie is delivered in a flexible learning environment of off the job and on the job training allowing students to study and work at the same time. Studying 3 days per week at our on campus Patisserie Kitchens (including Sugar and Chocolate Kitchens) supplemented by off campus work based training at the luxurious 5-star Langham Hotel (walking distance from our main campus) is what sets Academia International apart for our competitors. With 8 commercial kitchens on campus in addition to the Langham Hotel’s multiple kitchens, our students are given a realistic learning environment to learn their trade whilst being supervised by Academia International’s experienced trainers. 

 

Patisserie 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, airlines, catering, in-store bakeries and cake shops.

 

Delivery of theory and practical training is conducted at our purpose built college patisserie training kitchen and in our commercial kitchen at luxurious 5-star Langham Hotel, creating a realistic environment in which to learn. The Certificate III in Hospitality ( Patisserie ) SIT31107 reflects the role of a Pastry Cook.

 

Course Details
Course Code	SIT31107
CRICOS Code	068071A
Course Name	Certificate III in Hospitality (Patisserie)
Duration	Twelve [12] months full time: Four X 10-week terms Three days per week study
Recognition	This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.
CRICOS Duration	50 Weeks registered on CRICOS, including tuition plus course breaks
Course Start Dates	Intake and Term Dates
Entry Requirements	Australian Student or International Student

 

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Course Units
SITHCCC001A	Organise and prepare food	SITXCOM003A	Deal with conflict situations
SITHCCC005A	Use basic methods of cookery	SITXHRM001A	Coach others in job skills
SITHCCC002A	Present food	SITHPAT007A	Prepare and display petits fours
SITHCCC013A	Prepare hot and cold desserts	SITHPAT004A	Prepare bakery products for patisseries
SITHCCC014A	Prepare pastries, cakes and yeast goods	SITHPAT003A	Prepare and produce yeast goods
SITXOHS002A	Follow workplace hygiene procedures	SITXFSA001A	Implement food safety procedures
SITHCCC004A	Clean and maintain kitchen premises	SITHCCC026A	Establish and maintain quality control of food
SITXOHS001A	Follow health, safety and security procedures	SITXFSA002A	Develop and implement a food safety program
SITHIND001A	Develop and update hospitality industry knowledge	SITHPAT008A	Prepare and model marzipan
SITXCOM001A	Work with colleagues and customers	SITHCCC027A	Prepare, cook and serve food for food service#
SITXCOM002A	Work in a socially diverse environment	SITHPAT006A	Present desserts
SITHCCC003A	Receive and store kitchen supplies	SITHPAT009A	Prepare desserts to meet special dietary requirements
SITHPAT001A	Prepare and produce pastries
SITHPAT002A	Prepare and produce cakes
SITHPAT005A	Prepare and present gateaux, torten and cakes

 

 

#Units delivered by work-based training.  The work-based training is an essential component of this course and is included in your total weekly study hours. Work-based training requires students to complete a set number of shifts in a fully-equipped commercial kitchen at the host employer, rather than in our simulated kitchens.  Each student is required to complete a number of shifts (or occasions) mandatory in the new Hospitality Training Package.  Work placement is rostered by Academia International for all students and provided at no additional cost.

 

Training in the workplace uses all the skills learnt in your first year to enhance a student’s employability in the industry. Workplace training is done at the luxurious 5-star Langham Hotel, situated a short walk from the College, using their commercial kitchens.