Certificate III in Patisserie

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About this course: <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p style="margin-bottom: 0.3em"> </p> <h3>A sweet career creating tasty delights</h3> <p>When you complete the Certificate III in Patisserie you will have the skills to work as a <strong>patissier or pastry chef</strong> in a patisserie, café, restaurant or hotel.</p> <p>You will gain the knowledge and skills to work fast and effectively in a <strong>commercial kitchen</strong> team and be able to <strong>plan, prepare and bake mouth-watering cakes</strong>, tarts, petits fours, pastries, yeast goods and chocolates. You will also learn about cleaning and sanatisation, food safety programs, personal and environmental hygiene, and workplace health and safety.</p> <p>The Certificate III in Patisserie is also delivered as an apprenticeship. Please see the Apprenticeships section for more information.</p> <p><strong>Gain these skills</strong></p> <ul><li>Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes</li> <li>Creativity, flare and an eye for detail</li> <li>Clean, tidy, and organised learner</li> </ul><p><strong>Is this course right for me?</strong></p> <ul><li>Passion for food and in particular cakes and pastries</li> <li>Interested in manual and practical skills</li> <li>Able to stay on feet for extended periods</li> <li>Organisational skills</li> <li>Able to undertake detailed and intricate work</li> <li>Cleanliness and a focus on health and safety</li> <li>Maybe new to hospitality</li> </ul><div class="c-accordion"> <div class="c-accordion-title"> <p>UNITS</p> </div> <div class="c-accordion-content"> <p><strong>Core Units</strong></p> <p>The following units in Apprenticeship are customised according to the individual Training Agreement that is negotiated with the employer and may vary (within the Qualification rules) in each case. The following units make up a typical Certificate III in Patisserie program.</p> <table class="overview" cellpadding="0"><tbody><tr><th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Prepare dishes using basic methods of cookery</td> <td>SITHCCC005</td> <td>AWS07</td> </tr><tr><td>Use food preparation equipment</td> <td>SITHCCC001</td> <td>AWS11</td> </tr><tr><td>Use hygienic practices for food safety</td> <td>SITXFSA001</td> <td>AWQ50</td> </tr><tr><td>Participate in environmentally sustainable work practices</td> <td>BSBSUS201</td> <td>AUK77</td> </tr><tr><td>Produce yeast-based bakery products</td> <td>SITHPAT004</td> <td>AWR34</td> </tr><tr><td>Work effectively with others</td> <td>BSBWOR203</td> <td>AUH64</td> </tr><tr><td>Clean kitchen premises and equipment</td> <td>SITHKOP001</td> <td>AWR41</td> </tr><tr><td>Participate in safe work practices</td> <td>SITXWHS001</td> <td>AWQ17</td> </tr><tr><td>Participate in safe food handling practices</td> <td>SITXFSA002</td> <td>AWQ48</td> </tr><tr><td>Maintain the quality of perishable items</td> <td>SITXINV002</td> <td>AWQ38</td> </tr><tr><td>Produce desserts</td> <td>SITHPAT006</td> <td>AWR33</td> </tr><tr><td>Produce pastries</td> <td>SITHPAT003</td> <td>AWR32</td> </tr><tr><td>Produce cakes</td> <td>SITHPAT001</td> <td>AWR36</td> </tr><tr><td>Produce gateaux, torten and cakes</td> <td>SITHPAT002</td> <td>AWR35</td> </tr><tr><td>Produce petits fours</td> <td>SITHPAT005</td> <td>AWR31</td> </tr><tr><td>Use cookery skills effectively</td> <td>SITHCCC011</td> <td>AWS02</td> </tr><tr><td>Coach others in job skills</td> <td>SITXHRM001</td> <td>AWQ45</td> </tr></tbody></table><p><strong>Elective Units - Common to both</strong></p> <table class="overview" cellpadding="0"><tbody><tr><th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Source and use information on the hospitality industry</td> <td>SITHIND002</td> <td>AWR47</td> </tr><tr><td>Prepare and serve espresso coffee</td> <td>SITHFAB005</td> <td>AWR85</td> </tr><tr><td>Prepare food to meet special dietary requirements</td> <td>SITHCCC018</td> <td>AWR94</td> </tr><tr><td>Plan and cost basic menus</td> <td>SITHKOP002</td> <td>AWR44</td> </tr><tr><td>Manage conflict</td> <td>SITXCOM005</td> <td>AWQ63</td> </tr></tbody></table></div> </div> </div></div></div>

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How to apply <p>Visit our <a href="/node/130594" target="_self">Apply and Enrol </a>page to find out how to apply for<strong> full-time, part-time or online courses.</strong></p> <p><strong>International students </strong>please view your application process <a href="http://tafeinternational.wa.edu.au/application-process" target="_self">here</a>.</p> <p>For <strong>apprenticeships</strong> and <strong>traineeships</strong>, you must be employed in a training contract by an appropriate organisation to study.</p> <p>For all other enquiries please call us on 1300 300 822 or email: <a href="mailto:enquiry@nmtafe.wa.edu.au">enquiry@nmtafe.wa.edu.au</a></p>

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