| Duration: |
1 year |
| Purpose: |
The Certificate III in Hospitality (Patisserie) reflects the role of a cook who specialises in patisserie. It is the standard entry level qualification for the patisserie industry.
Likely functions in the Hospitality (Patisserie) industry for those who achieve this qualification involve employment within a bakery, restaurant, wholesaler, cake shop, and much more. Position duties will involve working as part of team, performing processes that require a range of well developed skills where discretion and judgement is required; with responsibility for own outputs, and responsibility for the supervision of others, including apprentices. |
| Participants: |
This qualification covers workers who are seeking to gain experience in patisserie work or work as a qualified patisserie cook. |
| Pathway: |
Successful completion of this course will enable you to progress to Diploma in Hospitality Management, or to gain employment as a qualified patisserie cook. |
| Recognition: |
This course holds National Accreditation |
Certificate III in Hospitality Patisserie requires the successful completion of 26 Units
| Nominal Hours |
Unit Code |
Unit Name |
| 20 |
THHCOR02B |
Work in a socially diverse environment |
| 10 |
THHGGA01B |
Communicate on the telephone |
| 20 |
THHGCS03B |
Deal with conflict situations |
| 20 |
THHCOR01B |
Work with colleagues and customers |
| 12 |
THHTCO01B |
Develop and update industry knowledge |
| 45 |
THHGCS02B |
Promote products and services to customers |
| 8 |
THHCOR03B |
Follow health, safety and security procedures |
| 15 |
THHGHS01B |
Follow workplace hygiene procedures |
| 25 |
THHBCC11B |
Implement food safety procedures |
| 20 |
THHGTR01B |
Coach others on job skills |
| 10 |
THHBKA03B |
Receive and store kitchen supplies |
| 10 |
THHBKA04B |
Clean and maintain kitchen premises |
| 45 |
THHBCC01B |
Use basic methods of cookery |
| 20 |
THHBKA01B |
Organise and prepare food |
| 28 |
THHBPT01B |
Prepare and produce pastries |
| 46 |
THHBPT03B |
Prepare and produce yeast goods |
| 46 |
THHADPT01B |
Prepare bakery products for patissiers |
| 60 |
THHADCC06B |
Prepare chocolate and chocolate confectionery |
| 48 |
THHADPT07B |
Prepare and display sugar work |
| 24 |
THHBPT02B |
Prepare and produce cakes |
| 60 |
THHADPT02B |
Prepare and present gateaux, torten and cakes |
| 8 |
THHBKA02B |
Present food |
| 50 |
THHBCC08B |
Prepare hot and cold desserts |
| 30 |
THHADPT06B |
Prepare desserts to meet special dietary requirements |
| 40 |
THHADPT03B |
Present dessert |
| 40 |
THHCCH01A |
Prepare, cook and serve food (holistic unit) |
