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
SITXWHS005Participate in safe work practices
Group A – Cookery and Catering
SITHCCC038*Produce and serve food for buffets
SITHCCC042*Prepare food to meet special dietary requirements
SITHKOP010Plan and cost recipes
SITHPAT017*Prepare and model marzipan
SITXFSA007*Transport and store food
Group B – Food and Beverage
SITHFAB024*Prepare and serve non-alcoholic beverages
SITHFAB025*Prepare and serve espresso coffee
SITHFAB027*Serve food and beverage
Group C – General electives
SITXCCS014Provide service to customers
SITXCOM006Source and present information
SITXCOM007Show social and cultural sensitivity
SITXINV007Purchase goods
SITXWHS006Identify hazards, assess and control safety risks