Certificate III in Patisserie is delivered in a flexible learning environment of off the job and on the job training allowing students to study and work at the same time. Studying 3 days per week at our on campus Patisserie Kitchens (including Sugar and Chocolate Kitchens) supplemented by off campus work based training at the luxurious 5-star Langham Hotel (walking distance from our main campus) is what sets Academia apart for our competitors. With 8 commercial kitchens on campus in addition to the Langham Hotel's multiple kitchens, our students are given a realistic learning environment to learn their trade whilst being supervised by Academia's experienced trainers.
Patisserie Students can seek employment in a patisserie kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality patisserie establishments, restaurants, airlines, catering, in-store bakeries and cake shops.
Delivery of theory and practical training is conducted at our purpose built college patisserie training kitchen and in our commercial kitchen at luxurious 5-star Langham Hotel, creating a realistic environment in which to learn. The Certificate III in Hospitality (Patisserie) SIT31107 reflects the role of a Pastry Cook
Organise and prepare food
Use basic methods of cookery
Prepare hot and cold desserts
Prepare pastries, cakes and yeast goods
Follow workplace hygiene procedures
Clean and maintain kitchen premises
Follow health, safety and security procedures
Develop and update hospitality industry knowledge
Work with colleagues and customers
Work in a socially diverse environment
Receive and store kitchen supplies
Prepare and produce pastries
Prepare and produce cakes
Prepare and present gateaux, torten and cakes
Deal with conflict situations
Coach others in job skills
Prepare and display petits fours
Prepare bakery products for patisseries
Prepare and produce yeast goods
Implement food safety procedures
Establish and maintain quality control of food
Develop and implement a food safety program
Prepare and model marzipan
Prepare, cook and serve food for food service#
Prepare desserts to meet special dietary requirements
#Units delivered by work-based training. The work-based training is an essential component of this course and is included in your total weekly study hours. Work-based training requires students to complete a set number of shifts in a fully-equipped commercial kitchen at the host employer, rather than in our simulated kitchens. Each student is required to complete a number of shifts (or occasions) mandatory in the new Hospitality Training Package. Work placement is rostered by Academia for all students and provided at no additional cost.
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.
On completion of this course, you will receive the following Nationally-recognised qualification:
Graduates of this program are well positioned to undertake further training opportunities in food processing including Diploma in Food Processing. Graduates can also expand to other areas of hospitality, including cookery, patisserie or a Diploma of Business. Graduates are qualified to work at food processing establishments as supervisors.
This course is delivered face-to-face, through a combination of tutorials and workshops.
You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, sugar and chocoloate kitchen, printed and on line Resources. Spacious classrooms, free internet access.
+61 3 9671 4755
(03) 9671 4755
+61 3 9671 4988
(03) 9671 4988