Qualification Outline
22/07/2026 8:27 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Patisserie
Certificate III in Patisserie
SIT31021
BHR8
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 10/06/2022 | Current | Approved |
Description
This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Twenty-one (21) units must be completed:- fifteen (15) core units
- six (6) elective units, consisting of:
- four (4) units from Group A or Group B below
- two (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 on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units
All fifteen (15) units must be completed.
2. Group A Elective Units - Cookery and Catering
Up to six (6) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB55 | SITHKOP010 | Plan and cost recipes | 35 | Unit of competency |
| OEB57 | SITHPAT017 | Prepare and model marzipan | 24 | Unit of competency |
| OEB17 | SITHASC028 | Prepare Asian desserts | 50 | Unit of competency |
| OEB51 | SITHCCC042 | Prepare food to meet special dietary requirements | 70 | Unit of competency |
| OEB29 | SITHCCC038 | Produce and serve food for buffets | 25 | Unit of competency |
| BBG75 | FBPRBK4001 | Produce artisan bread products | 80 | Unit of competency |
| BBF80 | FBPRBK3005 | Produce basic bread products | 80 | Unit of competency |
| OEA72 | SITHASC032 | Produce Japanese desserts | 25 | Unit of competency |
| BBH31 | FBPRBK3014 | Produce sweet yeast products | 50 | Unit of competency |
| OEA89 | SITXFSA007 | Transport and store food | 15 | Unit of competency |
3. Group B Elective Units - Food and Beverage
Up to six (6) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB31 | SITHFAB025 | Prepare and serve espresso coffee | 40 | Unit of competency |
| OEA80 | SITHFAB024 | Prepare and serve non-alcoholic beverages | 15 | Unit of competency |
| OEC77 | SITHFAB027 | Serve food and beverage | 140 | Unit of competency |
4. Group C - General Electives
Up to two (2) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODZ97 | SITXWHS006 | Identify hazards, assess and control safety risks | 15 | Unit of competency |
| OBG11 | SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | 45 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| OEA19 | SITXCCS014 | Provide service to customers | 25 | Unit of competency |
| OEA91 | SITXINV007 | Purchase goods | 25 | Unit of competency |
| OEB22 | SITXCOM007 | Show social and cultural sensitivity | 20 | Unit of competency |
| OEB19 | SITXCOM006 | Source and present information | 10 | Unit of competency |
| OBG14 | SIRXOSM003 | Use social media and online tools | 30 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZW8 | SIT31016 | Certificate III in Patisserie | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
For elite athletes the minimum hours of employment are 7.5 hours per week, which can be averaged over six month periods.