SIT - Patisserie Stream
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SIT31021
Certificate III in Patisserie
$
11k or $600 per unit
-
Specifically designed for international students
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Classroom based training with a work based training component
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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
get started
If you would like a demonstration or sample of this unit, please email lauren@aniwaya.org
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
get started
If you would like a demonstration or sample of this unit, please email lauren@aniwaya.org
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
get started
If you would like a demonstration or sample of this unit, please email lauren@aniwaya.org
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
get started
If you would like a demonstration or sample of this unit, please email lauren@aniwaya.org