SIT - Patisserie Stream

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SIT31021

Certificate III in Patisserie
$ 11k or $600 per unit
  • Specifically designed for international students
  • Classroom based training with a work based training component
  • Comes with an Assessor's Guide, Learner Assessment Guide and Mapping Guide
  • Highly clustered workplace industry placement log included
  • All cooking units come with full recipes to allow for clear instruction for learners and assessors to manage their kitchen
  • Wide range of units and electives are available, please contact for options
  • FBPRBK3005 Produce basic bread products
    FBPRBK3014 Produce sweet yeast products
    FBPRBK4001 Produce artisan bread products
    SITHCCC023 Use food preparation equipment
    SITHCCC027 Prepare dishes using basic methods of cookery
    SITHCCC034 Work effectively in a commercial kitchen
    SITHCCC042 Prepare food to meet special dietary requirements
    SITHKOP009 Clean kitchen premises and equipment
    SITHKOP010 Plan and cost recipes
    SITHPAT011 Produce cakes
    SITHPAT012 Produce specialised cakes
    SITHPAT013 Produce pastries
    SITHPAT014 Produce yeast-based bakery products
    SITHPAT015 Produce petits fours
    SITHPAT016 Produce desserts
    SITHPAT017 Prepare and model marzipan
    SITXCCS014 Provide service to customers
    SITXFSA005 Use hygienic practices for food safety
    SITXFSA006 Participate in safe food handling practices
    SITXFSA007 Transport and store food
    SITXHRM007 Coach others in job skills
    SITXINV006 Receive, store and maintain stock
    SITXWHS005 Participate in safe work practices
    SITXWHS006 Identify hazards, assess and control safety risks

SIT40721

Certificate IV in Patisserie
$ 16k or $600 per unit
  • Specifically designed for international students
  • Classroom based training with a work based training component
  • Comes with an Assessor's Guide, Learner Assessment Guide and Mapping Guide
  • Highly clustered workplace industry placement log included
  • Choose any 33 units listed below
  • All cooking units come with full recipes to allow for clear instruction for learners and assessors to manage their kitchen
  • Wide range of units and electives are available, please contact for options
  • BSBTWK501 Lead diversity and inclusion
    SITHCCC023* Use food preparation equipment
    SITHCCC027* Prepare dishes using basic methods of cookery
    SITHCCC034* Work effectively in a commercial kitchen
    SITHCCC042* Prepare food to meet special dietary requirements
    SITHKOP013* Plan cooking operations
    SITHPAT011* Produce cakes
    SITHPAT012* Produce specialised cakes
    SITHPAT013* Produce pastries
    SITHPAT014* Produce yeast-based bakery products
    SITHPAT015* Produce petits fours
    SITHPAT016* Produce desserts
    SITHPAT017* Prepare and model marzipan
    SITHPAT018* Produce chocolate confectionery
    SITHPAT019* Model sugar-based decorations
    SITHPAT020* Design and produce sweet showpieces
    SITXCOM010 Manage conflict
    SITXFIN009 Manage finances within a budget
    SITXFSA005 Use hygienic practices for food safety
    SITXFSA006 Participate in safe food handling practices
    SITXHRM007 Coach others in job skills
    SITXHRM008 Roster staff
    SITXHRM009 Lead and manage people
    SITXINV006* Receive, store and maintain stock
    SITXMGT004 Monitor work operations
    SITXWHS007 Implement and monitor work health and safety practices
    FBPRBK3005 Produce basic bread products
    FBPRBK3014 Produce sweet yeast products
    FBPRBK4001* Produce artisan bread products
    SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
    SITHCCC038* Produce and serve food for buffets
    SITHKOP010 Plan and cost recipes
    SITXFSA007* Transport and store food
    SITHFAB025* Prepare and serve espresso coffee
    SITHFAB027* Serve food and beverage
    SITXCCS014 Provide service to customers
    SITXCCS015 Enhance customer service experiences
    SITXFIN008 Interpret financial information
    SITXINV007 Purchase goods
    SITXINV008 Control stock
    SITXWHS006 Identify hazards, assess and control safety risks

SIT50422

Diploma of Hospitality Management
$ 14k or $600 per unit
  • Specifically designed for international students
  • Classroom based training with a work based training component
  • Comes with an Assessor's Guide, Learner Assessment Guide and Mapping Guide
  • Highly clustered workplace industry placement log included
  • Choose any 28 units listed below
  • All cooking units come with full recipes to allow for clear instruction for learners and assessors to manage their kitchen
  • Wide range of units and electives are available, please contact for options
  • SITXCCS015 Enhance customer service experiences
    SITXCCS016 Develop and manage quality customer service practices
    SITXCOM010 Manage conflict
    SITXFIN009 Manage finances within a budget
    SITXFIN010 Prepare and monitor budgets
    SITXGLC002 Identify and manage legal risks and comply with law
    SITXHRM008 Roster staff
    SITXHRM009 Lead and manage people
    SITXMGT004 Monitor work operations
    SITXMGT005 Establish and conduct business relationships
    SITXWHS007 Implement and monitor work health and safety practices
    SITXFSA005 Use hygienic practices for food safety
    SITHCCC043* Work effectively as a cook
    SITHKOP013* Plan cooking operations
    SITHCCC023* Use food preparation equipment
    SITHCCC025* Prepare and present sandwiches
    SITHCCC026* Package prepared foodstuffs
    SITHCCC027* Prepare dishes using basic methods of cookery
    SITHCCC028* Prepare appetisers and salads
    SITHCCC029* Prepare stocks, sauces and soups
    SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
    SITHCCC031* Prepare vegetarian and vegan dishes
    SITHCCC032* Produce cook-chill and cook-freeze foods
    SITHCCC033* Re-thermalise chilled and frozen foods
    SITHCCC035* Prepare poultry dishes
    SITHCCC036* Prepare meat dishes
    SITHCCC037* Prepare seafood dishes
    SITHCCC038* Produce and serve food for buffets
    SITHCCC040* Prepare and serve cheese
    SITHCCC041* Produce cakes, pastries and breads
    SITHCCC042* Prepare food to meet special dietary requirements
    SITXFSA006 Participate in safe food handling practices
    SITXFSA007* Transport and store food
    SITXFSA008* Develop and implement a food safety program
    SITXINV006* Receive, store and maintain stock
    SITXINV007 Purchase goods
    SITXINV008 Control stock
    SITHPAT011* Produce cakes
    SITHPAT012* Produce specialised cakes
    SITHPAT013* Produce pastries
    SITHPAT014* Produce yeast-based bakery products
    SITHPAT015* Produce petits fours
    SITHPAT016* Produce desserts
    SITHPAT017* Prepare and model marzipan
    BSBTWK501 Lead diversity and inclusion
    SITXHRM010 Recruit, select and induct staff
    SITXWHS006 Identify hazards, assess and control safety risks

SIT60322

Advanced Diploma of Hospitality Management
$ 16k or $600 per unit
  • Specifically designed for international students
  • Classroom based training with a work based training component
  • Comes with an Assessor's Guide, Learner Assessment Guide and Mapping Guide
  • Highly clustered workplace industry placement log included
  • Choose any 33 units listed below
  • All cooking units come with full recipes to allow for clear instruction for learners and assessors to manage their kitchen
  • Wide range of units and electives are available, please contact for options

  • BSBFIN601 Manage organisational finances
    BSBOPS601 Develop and implement business plans
    SITXCCS016 Develop and manage quality customer service practices
    SITXFIN009 Manage finances within a budget
    SITXFIN010 Prepare and monitor budgets
    SITXFIN011 Manage physical assets
    SITXGLC002 Identify and manage legal risks and comply with law
    SITXHRM009 Lead and manage people
    SITXHRM010 Recruit, select and induct staff
    SITXHRM012 Monitor staff performance
    SITXMGT004 Monitor work operations
    SITXMGT005 Establish and conduct business relationships
    SITXMPR014 Develop and implement marketing strategies
    SITXWHS008 Establish and maintain a work health and safety system
    SITXFSA005 Use hygienic practices for food safety
    SITHCCC043* Work effectively as a cook
    SITHKOP013* Plan cooking operations
    SITHCCC023* Use food preparation equipment
    SITHCCC025* Prepare and present sandwiches
    SITHCCC026* Package prepared foodstuffs
    SITHCCC027* Prepare dishes using basic methods of cookery
    SITHCCC028* Prepare appetisers and salads
    SITHCCC029* Prepare stocks, sauces and soups
    SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
    SITHCCC031* Prepare vegetarian and vegan dishes
    SITHCCC032* Produce cook-chill and cook-freeze foods
    SITHCCC035* Prepare poultry dishes
    SITHCCC036* Prepare meat dishes
    SITHCCC037* Prepare seafood dishes
    SITHCCC038* Produce and serve food for buffets
    SITHCCC041* Produce cakes, pastries and breads
    SITHCCC042* Prepare food to meet special dietary requirements
    SITHFAB021 Provide responsible service of alcohol
    SITHFAB025 Prepare and serve espresso coffee
    SITHFAB027* Serve food and beverage
    SITXFSA006 Participate in safe food handling practices
    SITXFSA007* Transport and store food
    SITXFSA008*Develop and implement a food safety program
    SITXINV006* Receive, store and maintain stock
    SITXINV007 Purchase goods
    SITXINV008 Control stock
    SITHKOP012* Develop recipes for special dietary requirements
    SITHKOP014 Plan catering for events or functions
    SITHPAT011* Produce cakes
    SITHPAT012* Produce specialised cakes
    SITHPAT013* Produce pastries
    SITHPAT014* Produce yeast-based bakery products
    SITHPAT015* Produce petits fours
    SITHPAT016* Produce desserts
    SITHPAT017* Prepare and model marzipan
    BSBTWK501 Lead diversity and inclusion
    SITXHRM008 Roster staff
    SITXWHS006 Identify hazards, assess and control safety risks