Didasko RTO Resources for Learners Who Want to Become Pastrycooks

A Certificate III in Patisserie – SIT31021 serves as a starting point for learners eager to become chef
patissiers or pastrycooks in various establishments. If you want to help your students achieve this
qualification and gain the necessary skills and knowledge of patisserie, this is the course for you.
This certification includes kitchen operation training as well as planning, costing, and food safety.
This qualification provides access to essential RTO materials so you can make training easy and
enjoyable for your students. All skills in this course are subject to Australian industry codes of


What You Will Gain

A Certificate III in Patisserie from Australian learning resource provider, Didasko, offers numerous benefits to students. As an RTO or TAFE, your aspiring learners will gain a comprehensive understanding of the fundamentals and techniques of patisserie, as well as knowledge regarding safe food handling and hygiene practices. By completing this qualification, they can become proficient in cake decorating, chocolate work, pastry production, dough making and other core skills required for working within the industry.

How do you know if Certificate III in Patisserie courses are for your students? They should possess the following.

  • Passion for pastries and cakes
  • Willing to work whether using manual or automatic tools
  • Can stand for long periods and work on cake decoration without tiring
  • Organised
  • Clean and sanitary
  • Enjoys getting to know clients and their preferences
  • Good attention to detail
  • A sensitive palate

What skills can your learners gain in these courses?

  • Advanced baking techniques, such as dough-making and cake-decorating
  • Knowledge of the science behind patisserie processes
  • Understanding of food safety regulations and hygiene practices in professional kitchens
  • Creative flair to create unique and delicious cakes or pastries for customers
  • Expertise in working with specialised ingredients like sugar craft or chocolate work to create intricate desserts
  • Time management and problem-solving skills to be able to create large batches of desserts quickly and efficiently
  • Understanding of customer service principles, such as providing excellent customer experience to turn customers into repeat customers
  • Knowledge of food costing and pricing for profit margin optimisation

Qualifications list

Requirements for SIT31021 – Certificate III in Patisserie
  • 15 Core
  • 6 electives of which:
    • 4 units from Group A or Group B below
    • 2 units from Group A, Group B or Group C below.
    • All electives chosen must contribute to a valid, industry-supported vocational outcome.
    • Note: Units marked with an ( * ) asterisk have one or more prerequisites. Refer to
      individual units for details
Qualification units
Code Unit name 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
Group A – Cookery and Catering
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC042* Prepare food to meet special dietary requirements Elective
SITHKOP010 Plan and cost recipes Elective
SITHPAT017* Prepare and model marzipan Elective
SITXFSA007* Transport and store food Elective
Group B – Food and Beverage
SITHFAB024* Prepare and serve non-alcoholic beverages Elective
SITHFAB025* Prepare and serve espresso coffee Elective
SITHFAB027* Serve food and beverage Elective
Group C – General electives
SITXCCS014 Provide service to customers Elective
SITXCOM006 Source and present information Elective
SITXCOM007 Show social and cultural sensitivity Elective
SITXINV007 Purchase goods Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective

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