Qualification Outline

Date retreived
22/07/2026 5:43 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:
SIT31113
State Code:
J622
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
11/10/2013
Approved Date
06/02/2014
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
629
Duration
1 Semester
Current Release Number
1.00
Current Release Date
11/10/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 11/10/2013 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.

This qualification is suitable for an Australian Apprenticeship pathway.

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 list
- two (2) units from the elective units list, 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.

State Code National Code Title Hours Type
WF670 SITHKOP101 Clean kitchen premises and equipment 10 Unit of competency
WF784 SITXHRM301 Coach others in job skills 30 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
D1021 BSBSUS201A Participate in environmentally sustainable work practices 10 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 Unit of competency
WF812 SITXWHS101 Participate in safe work practices 15 Unit of competency
WF678 SITHPAT301 Produce cakes 30 Unit of competency
WF683 SITHPAT306 Produce desserts 80 Unit of competency
WF614 SITHCCC201 Produce dishes using basic methods of cookery 50 Unit of competency
WF679 SITHPAT302 Produce gateaux, torten and cakes 60 Unit of competency
WF680 SITHPAT303 Produce pastries 30 Unit of competency
WF682 SITHPAT305 Produce petits fours 30 Unit of competency
WF681 SITHPAT304 Produce yeast based bakery products 42 Unit of competency
WG732 HLTAID003 Provide first aid 20 Unit of competency
WF620 SITHCCC207 Use cookery skills effectively 40 Unit of competency
WF610 SITHCCC101 Use food preparation equipment 20 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
S8083 BSBWOR203B Work effectively with others 20 Unit of competency
2. Elective Units

A minimum of two (2) to be chosen from the elective units listed.
Please refer to the packaging rules for the full details of available 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
D0757 BSBINN201A Contribute to workplace innovation 20 Unit of competency
D0782 BSBITU202A Create and use spreadsheets 20 Unit of competency
D0789 BSBITU306A Design and produce business documents 60 Unit of competency
D0780 BSBITU102A Develop keyboard skills 40 Unit of competency
WF813 SITXWHS301 Identify hazards, assess and control safety risks 15 Unit of competency
D1022 BSBSUS301A Implement and monitor environmentally sustainable work practices 40 Unit of competency
WF671 SITHKOP302 Plan and cost basic menus 25 Unit of competency
WF636 SITHFAB204 Prepare and serve espresso coffee 30 Unit of competency
WF635 SITHFAB203 Prepare and serve non-alcoholic beverages 15 Unit of competency
WF627 SITHCCC307 Prepare food to meet special dietary requirements 55 Unit of competency
WF624 SITHCCC304 Produce and serve food for buffets 24 Unit of competency
D0781 BSBITU201A Produce simple word processed documents 40 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
WF793 SITXINV301 Purchase goods 10 Unit of competency
WF791 SITXINV201 Receive and store stock 10 Unit of competency
WF638 SITHFAB206 Serve food and beverage 140 Unit of competency
WF748 SITXCOM201 Show social and cultural sensitivity 20 Unit of competency
WF667 SITHIND201 Source and use information on the hospitality industry 15 Unit of competency
D1027 BSBWOR204A Use business technology 30 Unit of competency
Replaces
State Code National Code Title Type
J439 SIT31112 Certificate III in Patisserie Qualification
Replaced By
State Code National Code Title Type
AZW8 SIT31016 Certificate III in Patisserie Qualification
VET Info Notes
Equivalent to SIT31112
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.