Introduction
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.
AAIC Referral Program Certificate III in Patisserie (DOMESTIC ONLY)
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.
Students need to complete 21 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which requires:
- 15 core units plus
- 6 elective units
Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:
| Unit Code | Unit Name | Core / Elective |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHPAT011 | Produce cakes | Core |
| SITHPAT012 | Produce specialised cakes | Core |
| SITHPAT013 | Produce pastries | Core |
| SITHPAT014 | Produce yeast-based bakery products | Core |
| SITHPAT015 | Produce petit fours | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITXCCS014 | Provide service to customers | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| FBPRBK3005 | Produce basic bread products | Elective |
| SITHASC028 | Produce Asian deserts | Elective |
| SITHCCC034 | Work effectively in a commercial kitchen | Core |
Duration
AAIC will deliver this qualification over a 52-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 48 weeks (900 hours) allowing for 7-week breaks. This takes into account public holiday periods such as Christmas & Easter, and School holiday breaks.
Delivery Methods
This program is delivered through classroom based face-to-face training, including simulated individual or group exercises in theory classes, practical sessions are delivered in the commercial cookery facilities and work placement is within industry where applicable.The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.
Assessment Methods
Student will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competencybased program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.
The assessment process may include:
- Written Questions
- Case studies
- Assignments
- Presentations
- Role plays
- Supervised Assessments
- Practical/ Observation
EMPLOYMENT PATHWAY
Students are provided with advice on employment and training options throughout the delivery of the program. Completion of this qualification contributes to recognition as a pastry cook.
Job roles and titles may vary across different industry sectors. 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.
(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).
Pathways for further studies
After achieving the SIT31021 Certificate III in Patisserie, students may choose to undertake SIT40521 Certificate IV in Kitchen Management or other relevant qualifications.
Entry Requirements
Entry into this program requires International Students to fulfil requirements as listed below:
- Must be 18 years of age or over.
- Completed year 10 (HSC or equivalent)
- Candidate without formal studies may be considered but subject to assessment.
Location
Theory: AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 500
Practical: 232 Angas Street, Adelaide SA 5000
Delivery mode
Classroom based, Practical work at commercial kitchen and Work placement as arranged by AAIC where applicable.
Cost
Tuition Fee: $ 12,000
One Time Application Fees: $ 250 (Non-Refundable)
Textbooks and Material Fees: $ 1000 Refer to details below.
- Textbooks for Certificate III in Patisserie – SIT31021
- 1 x Chef Jacket / 1 x Chef Trouser / 1 x Apron / 1 x Neckerchief / 1 x tall, pleated chef hat / 1 x Tea Towel / 1 x Hairnet / 1 x Adjustment Tape
- 21 Piece Chef Starter Kit+ 1x Bread/Pastry Knife
- Safety Shoes Required and must be arranged by the student.