Qualification Outline
22/07/2026 6:11 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
SIT31112
J439
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 30/07/2013 | Current | Approved |
Description
This qualification reflects the role of pastry chefs who use a wide range of patisserie skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
Job roles
This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
Possible job titles include:
patissier.
Schedule
Packaging Rules
Twenty two (22) units must be completed:- eighteen (18) core units
- four (4) elective units, consisting of:
- two (2) units from the elective units listed in the qualification outline
- two (2) units from the elective units listed in the qualification outline, elsewhere in SIT12 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 eighteen (18) units must be completed.
2. Elective Units
Four (4) units to be completed.
Please refer to the Training Package for the full details of available units and options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D5097 | TLIE1005A | Carry out basic workplace calculations | 20 | Unit of competency |
| D0629 | BSBCMM201A | Communicate in the workplace | 30 | Unit of competency |
| WF813 | SITXWHS301 | Identify hazards, assess and control safety risks | 15 | Unit of competency |
| WF744 | SITXCCS303 | Provide service to customers | 25 | Unit of competency |
| WF791 | SITXINV201 | Receive and store stock | 10 | Unit of competency |
| WF667 | SITHIND201 | Source and use information on the hospitality industry | 15 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S610 | SIT31107 | Certificate III in Hospitality (Patisserie) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| J622 | SIT31113 | Certificate III in Patisserie | Qualification |
VET Info Notes
1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.
2. Further information on this qualification is contained in the training Package available from the National Register Training.gov.au
3. This qualification was entered on to the STARS on 5/06/2013.
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.