SIT31021 Certificate III in Patisserie is a qualification that 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.
- Available as an apprenticeship – YES
- Total number of units required – Twenty One (21) units
- Course duration – 36 months
- Non traineeship funding available – NO
- Price range – This qualification is fee free in Western Australia
Certificate III in Patisserie is a qualification suited for those who work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
Entry into this qualification can be by direct entry with relevant work experience
To achieve this qualification a total of twenty one (21) units of competency must be completed, including seventeen(15) core units and six (6) elective units. The program is self paced with training being in a workplace delivery environment or other flexible learning environment. The program has rolling enrolments which means you can start any time and do not need to wait for semesters. For non-traineeship enrolment the course is fee for service and the price is dependent on unit selection.
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