Qualification Outline

Date retreived
22/07/2026 7:34 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

Qualification
National Code:
SIT31016
State Code:
AZW8
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
03/03/2016
Approved Date
30/05/2022
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
627
Duration
1 Semester
Current Release Number
2.00
Current Release Date
08/04/2022
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 08/04/2022 Current Transition (Replaced)
1.00 03/03/2016 Replaced 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.

Possible job titles include:
pastry chef
patissier.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Schedule
Packaging Rules
Twenty two (22) units must be completed:
- seventeen (17) core units
- five (5) elective units, consisting of:
- two (2) units from the list below
- three (3) units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
1. Core Units

All seventeen (17) units must be completed.

State Code National Code Title Hours Type
AWR41 SITHKOP001 Clean kitchen premises and equipment 10 Unit of competency
AWQ45 SITXHRM001 Coach others in job skills 30 Unit of competency
AWQ38 SITXINV002 Maintain the quality of perishable items 10 Unit of competency
AUK77 BSBSUS201 Participate in environmentally sustainable work practices 10 Unit of competency
AWQ48 SITXFSA002 Participate in safe food handling practices 35 Unit of competency
AWQ17 SITXWHS001 Participate in safe work practices 15 Unit of competency
AWS07 SITHCCC005 Prepare dishes using basic methods of cookery 50 Unit of competency
AWR36 SITHPAT001 Produce cakes 30 Unit of competency
AWR33 SITHPAT006 Produce desserts 80 Unit of competency
AWR35 SITHPAT002 Produce gateaux, torten and cakes 60 Unit of competency
AWR32 SITHPAT003 Produce pastries 30 Unit of competency
AWR31 SITHPAT005 Produce petits fours 30 Unit of competency
AWR34 SITHPAT004 Produce yeast-based bakery products 42 Unit of competency
AWS02 SITHCCC011 Use cookery skills effectively 40 Unit of competency
AWS11 SITHCCC001 Use food preparation equipment 20 Unit of competency
AWQ50 SITXFSA001 Use hygienic practices for food safety 15 Unit of competency
AUH64 BSBWOR203 Work effectively with others 20 Unit of competency
2. Elective Units

Five (5) electives must be completed, with at least two (2) units selected from the list below.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
AVJ68 TLIE1005 Carry out basic workplace calculations 20 Unit of competency
AUL22 BSBCMM201 Communicate in the workplace 30 Unit of competency
AUI28 BSBITU301 Create and use databases 20 Unit of competency
AUI53 BSBITU202 Create and use spreadsheets 20 Unit of competency
AUJ88 BSBITU306 Design and produce business documents 60 Unit of competency
AWQ16 SITXWHS002 Identify hazards, assess and control safety risks 15 Unit of competency
AWR44 SITHKOP002 Plan and cost basic menus 25 Unit of competency
AWR85 SITHFAB005 Prepare and serve espresso coffee 30 Unit of competency
AWR88 SITHFAB004 Prepare and serve non-alcoholic beverages 15 Unit of competency
AWR94 SITHCCC018 Prepare food to meet special dietary requirements 55 Unit of competency
AWR97 SITHCCC015 Produce and serve food for buffets 24 Unit of competency
OCD30 HLTAID011 Provide First Aid 18 Unit of competency
AWQ68 SITXCCS006 Provide service to customers 25 Unit of competency
AWQ36 SITXINV003 Purchase goods 10 Unit of competency
AWQ39 SITXINV001 Receive and store stock 10 Unit of competency
AWR83 SITHFAB007 Serve food and beverage 140 Unit of competency
AWQ66 SITXCOM002 Show social and cultural sensitivity 20 Unit of competency
AWQ65 SITXCOM001 Source and present information 10 Unit of competency
AWR47 SITHIND002 Source and use information on the hospitality industry 15 Unit of competency
AWQ49 SITXFSA003 Transport and store food 12 Unit of competency
Replaces
State Code National Code Title Type
J622 SIT31113 Certificate III in Patisserie Qualification
Replaced By
State Code National Code Title Type
BHR8 SIT31021 Certificate III in Patisserie Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(AP01910) PATISSIER Apprenticeship

For elite athletes the minimum hours of employment are 7.5 hours per week, which can be averaged over six month periods.