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 practice.
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.
Packaging Rules
21 units must be completed:
- 15 core units
- 6 elective units, consisting of:
- 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 the qualification page for details.
SITHCCC023* | Use food preparation equipment |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC034* | Work effectively in a commercial kitchen |
SITHKOP009* | Clean kitchen premises and equipment |
SITHPAT011* | Produce cakes |
SITHPAT012* | Produce specialised cakes |
SITHPAT013* | Produce pastries |
SITHPAT014* | Produce yeast-based bakery products |
SITHPAT015* | Produce petits fours |
SITHPAT016* | Produce desserts |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXHRM007 | Coach others in job skills |
SITXINV006* | Receive, store and maintain stock |
SITXWHS005 | Participate in safe work practices |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHKOP010 | Plan and cost recipes |
SITHPAT017* | Prepare and model marzipan |
SITXFSA007* | Transport and store food |
SITHFAB024* | Prepare and serve non-alcoholic beverages |
SITHFAB025* | Prepare and serve espresso coffee |
SITHFAB027* | Serve food and beverage |
SITXCCS014 | Provide service to customers |
SITXCOM006 | Source and present information |
SITXCOM007 | Show social and cultural sensitivity |
SITXINV007 | Purchase goods |
SITXWHS006 | Identify hazards, assess and control safety risks |