1 Year Full Time; Part time is also available
Qualifying as a Pastry Chef is new and innovative in Western Australia. This new trade qualification was approved by the Department of Training and Workplace Development in March 2010. This certificate provides you with the Chef Patissier qualification including a practical industry placement, students are also required to complete a minimum of 250 hours of industry work placement.
The Certificate III in Patisserie is equivalent to the off-the-job training of the Chef Patissier apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a pastry kitchen.
The process of qualifying with trade equivalence may take up to 3 years, however students are employed throughout this time in the industry gaining substantial and relevant experience. The placements are organised by ASCA.
Course Subjects SIT31113
SIT12C2001: Food Safety and Kitchen Hygiene
SITXFSA101 Use hygienic practices for food safety
SITXWHS101 Participate in safe work practices
SITHKOP101 Clean kitchen premises and equipment
SITXFSA201 Participate in safe food handling practices
SIT12C2002: Principles and Methods of Cookery
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC203 Produce stocks, sauces and soups
SITHCCC207 Use cookery skills effectively
SITHCCC101 Use food preparation equipment
SITXINV202 Maintain the quality of perishable items
SIT12C3003: Specialist Dietary Foods and Menu Costing
SITHCCC307 Prepare food to meet special dietary requirements
SITHKOP302 Plan and cost basic menus
SITXHRM301 Coach others in job skills
HLTAID003 Provide first aid
SIT12C2004: Cold Larder and Deserts
SITHPAT306 Produce desserts
SITHCCC103 Prepare sandwiches
SIT12P3001: Pastries, Cakes and Baked Products
SITHPAT301 Produce cakes
SITHPAT303 Produce pastries
SITHPAT304 Produce yeast based bakery products
SIT12P3002: Classical and European based Tortes and Gateaux
SITHPAT302 Produce gateaux, torten and cakes
SITHPAT305 Produce petit fours
SIT12C2003: Kitchen Work Practices
BSBWOR203 Work effectively with others
BSBSUS201 Participate in environmentally sustainable work practices
The following subject is an Elective Subject (Awarded on accompanying Statement of Attainment)
SIT12P3003: Chocolate, Sugar Work and Showpieces
SITHPAT401 Prepare and model marzipan
SITHPAT402 Produce chocolate confectionary
SITHPAT403 Model sugar based decorations
SITHPAT404 Design and produce sweet buffet showpieces
SIT12C2004: Cold Larder and Deserts
SITHCCC202 Produce appetisers and salads
SITHCCC308 Produce cakes, pastries and breads
In order to successfully complete the course applicants must complete all of the subjects / units listed above.
- The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
- Please be aware that the uniform requirements for the kitchen are compulsory and no concessions can be made.
It is important to note that ACAE adopts a number of assessments items or tools that are designed to best suit your course and the knowledge and skills that is required to be demonstrated by each participant. All assessments are identified clearly in our subject guides which are provided to students upon enrolment. The subject guide provides a great amount of detail on the timing and style of assessment. It is important to note that participants need to demonstrate competency through each of the prescribed assessment items throughout your time enrolled in the course. In general the following assessment items apply for this course.
- Practical Demonstrations
- Knowledge Based Tests
- Case Studies
- Industry Placement Portfolios
- Check points
All students are required to have completed the equivalent of Australian School Year 11. More information is available at Admission Requirements for Local Students and Admission Requirements for International Students.
Program taught in: