SIT31016 Certificate III in Patisserie
Qualification: SIT31016 Certificate III in Patisserie
Qualification CRICOS Code: 107044K
Qualification Status: Current
AQF Level: 3
Entry Requirement:
There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Bentley College requires that students are able to provide evidence that they:
- Have demonstrated an IELTS level at a score of at least 6.0 or equivalent or demonstration of successful completion of at least General English at Advanced level or English for Academic Purposes at Advanced level.
- Successfully meets the requirements and satisfies the criteria of Genuine Student Test.
- Must have sound digital literacy and access to working internet and access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.
- Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that the Bentley College is able to provide.
- Have successfully completed Australian year 12 or equivalent.
- Are at least at age of 18 on the date of course commencement.
Please Note:
- All the students commencing this course are required to complete the LLN test on the orientation day to assist the Bentley College to identify student’s needs for additional support during their study with the Bentley College.
- If the student is opting ELICOS packaged with any vocational course, the student is required to demonstrate IELTS of 5.0 or equivalent.
To satisfy the qualification requirements, students must complete a minimum of 30 complete service periods (shifts) of 4 hours each or 15 complete service periods (shifts) of 8 hours each in a hospitality workplace where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. The duration of the service periods depends on the negotiations with the host employer and student’s preference of the service period duration would be taken into consideration prior to the arrangement of the work placement. Total minimum hours of work placement are 120 hours. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.
Bentley College will arrange/secure work placements for each student. Students will access a hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor.
Student who are already working in the patisserie domain are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace.
Students will commence work placements and complete the required shifts only upon successful completion of kitchen-based units which are delivered and assessed in classroom and Kitchen facility. Students are required to undertake additional load to complete their service periods, immediately upon successful completion of term 3. Students are also required to utilise the term break between term 3 and 4 to complete part of their mandatory work placement. Students will need to do the work placement concurrent with their course in their last term. Hours spent during their work placement in the last term will be in addition to their 20 hours per week of their course duration.
Bentley College will provide students with Work placement roles and responsibilities prior to the commencement of their work placement so they are aware of the expected roles and responsibilities during work placement. It must be hereby noted that student would be required to undertake work placements at multiple workplaces to incorporate all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types using a range of cooking methods and team coordination skills. The service periods must be evenly distributed to cover breakfast, lunch, dinner, supper, events and special functions.
Total Core Units: 22
Total Electives Units: 5
Mode of Delivery: Face-to-face 20 hours per week.
Total Course Duration: 52 Weeks (44 weeks of study and 8 weeks of term break)
Delivery Location: Melbourne Campus
Total Terms: 4 Terms
Possible Employer Pathways: hospitality industry where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
Covid-19 Variation to Delivery and Assessment Strategy
Course Structure
A total of 22 Units (17 Core and 5 electives) must be completed and deemed competent to achieve
the qualification SIT31016 Certificate III in Patisserie. Participants who achieve competency in any
unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without
completing all 22 units in the qualification. Students completing all the required units of competency
will attain full qualification. We have selected the following units:
and use information on the hospitality industry
| Core | BSBSUS201 | Participate in environmentally sustainable work practices |
| Core | BSBWOR203 | Work effectively with others |
| Core | SITHCCC001 | Use food preparation equipment |
| Core | SITHCCC005 | Prepare dishes using basic methods of cookery |
| Core | SITHCCC011 | Use cookery skills effectively |
| Core | SITHPAT001 | Produce cakes |
| Core | SITHPAT002 | Produce gateaux, torten and cakes |
| Core | SITHPAT003 | Produce pastries |
| Core | SITHPAT004 | Produce yeast-based bakery products |
| Core | SITHPAT005 | Produce petits fours |
| Core | SITHPAT006 | Produce desserts |
| Core | SITXWHS001 | Participate in safe work practices |
| Core | SITHKOP001 | Clean kitchen premises and equipment |
| Core | SITXFSA001 | Use hygienic practices for food safety |
| Core | SITXFSA002 | Participate in safe food handling practices |
| Core | SITXHRM001 | Coach others in job skills |
| Core | SITXINV002 | Maintain the quality of perishable items |
| Elective | SITHCCC018 | Prepare food to meet special dietary requirements |
| Elective | SITXWHS002 | Identify hazards, assess and control safety risks |
| Elective | BSBITU306 | Design and produce business documents |
| Elective | SITHIND002 | Source and use information on the hospitality industry |
| Elective | SITXCCS006 | Provide service to customers |
Bentley College’s SIT31016 Certificate III in Patisserie is made available to the students via face-to-face sessions held in fully equipped, contemporary classes. The training is a blend of theory and practical examinations, both conducted within the college premises. Each student who has enrolled for the course is expected to pass all the 22 units to conclude the training program
Further Information
For all further details, please refer to International Student Handbook available on www.bentley.edu.au for all related policies and procedures and other important information related to international students including Covid-19, living cost, life and study in Melbourne, etc.
Please contact the Administration Manager at admin@bentley.edu.au or at +61 (3) 8648 8775 for further information
Bentley College does not guarantee that:
i) a learner/student will successfully complete a training product on its scope of registration; or
ii) a training product can be completed in a manner which does not meet the requirements of Clause 1.1 and 1.2 of Standards of Registered Training Organisation 2015; or
iii) a learner/student will obtain a particular employment outcome where this is outside the control of the Bentley College