Certificate III in Patisserie
Patisserie course details
Course description and aims
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.
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, cafs and coffee shops.
Possible job titles include:
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Enrol at any location
Attend the following information session to meet with the teaching staff, discuss the course and get more information about enrolment and next steps.
Wednesday 6th December 2017 OR Wednesday 24th January 2018 from 11.00am to 1:00pm OR 5:00pm to 7:00pm at at Loftus Campus, Rawson Avenue, Building A, Level 1, Embark Restaurant.
You will need to attend approximately 6.5 hours of class over 1 day per week per 1.5 years. An indication of timetables may look is: Sem 1 Mon, 8:00am to 2:30pm. Sem 2: Wed, 8:00am to 3:30pm and Sem 3: Thursday 8:00am to 3:30pm
Before you can start an apprenticeship, you first need to find an employer in the industry you're interested in that will support you through your studies. You and your employer should contact an Apprenticeship Network Provider (APN) and tell them you're interested in studying at Sydney TAFE. The APN will help you and your employer to complete a Training Contract. Once you have a Training Contract, we will help you, your employer and the APN to complete a Training Plan Proposal. Once you have both these documents, the APN will lodge them with State Training Services, who will provide further advice about next steps.
SMART AND SKILLED FEES
This course is government-subsidised, meaning you pay a portion (capped at $2,000) of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.
The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.
For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.
PAYMENT OPTIONS AND ASSISTANCE
Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges
Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance
To participate in this course you will need to purchase a full chefs uniform including: white jacket and buttons, white apron, chefs trousers, neckerchief and skull cap with Sydney TAFE logo. Chefs toolkit, at an approximate cost of $400. Some suggested retailers for these items are: Johnsons Club Chef or Fraser and Hughes.
Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.
Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition
Attendance can be negotiated so that it best suits you and your employer. Common attendance modes include going to class one day per week (part-time), or attending a block of classes e.g. three weeks of full-time study, three or four times a year (block release). You will be advised of your individual timetable on confirmation of enrolment.
|Number||Subject name||Nominal hours|
|SITHKOP001||Clean kitchen premises and equipment||13|
|SITXHRM001||Coach others in job skills||20|
|SITXINV002||Maintain the quality of perishable items||10|
|BSBSUS201||Participate in environmentally sustainable work practices||20|
|SITXFSA002||Participate in safe food handling practices||40|
|SITXWHS001||Participate in safe work practices||12|
|SITHFAB005||Prepare and serve espresso coffee||30|
|SITHCCC005||Prepare dishes using basic methods of cookery||45|
|SITHPAT002||Produce gateaux, torten and cakes||60|
|SITHPAT005||Produce petits fours||30|
|SITHPAT004||Produce yeast-based bakery products||42|
|SITXCCS006||Provide service to customers||25|
|SITXINV001||Receive and store stock||10|
|SITHIND002||Source and use information on the hospitality industry||25|
|SITHCCC011||Use cookery skills effectively||50|
|SITHCCC001||Use food preparation equipment||25|
|SITXFSA001||Use hygienic practices for food safety||15|
|BSBWOR203||Work effectively with others||15|