Australian School of Tourism & Hotel Management

Australian School of Tourism and Hotel Management

HOME

PROSPECTIVE
STUDENTS

INTERNATIONAL

COURSES
Commercial Cookery
Hotel Management
event management
tourism management
postgraduate qualification
Learn English @ Eurocentres

APPRENTICESHIPS

STUDENT SERVICES

STAFF

LOGIN

ALUMNI

CONTACT

NEWS & FACTS

CAREER &
JOB OPPORTUNITIES

INDUSTRY/EDUCATION PARTNERS

SIT31107 - Certificate III in Hospitality (Patisserie)

COR001 Introduction to Cookery	Key
Units:
SITHCCC001A Organise and prepare food SITHCCC002A Present food SITHCCC003A Receive and store kitchen supplies SITHCCC004A Clean and maintain kitchen premises SITHCCC005A Use basic methods of cookery SITXOHS002A Follow workplace hygiene procedures SITHCCC027A Prepare, cook and serve food for food service	Core Core Core Core Core Core Core
COR002 Pastries and Deserts	Key
Units:
SITHCCC013A Prepare hot and cold deserts SITHCCC014A Prepare pastries, cakes and yeast goods SITXFSA001A Implement food safety procedures	Core Not Required - Awardable Core
COR003 Cold Larder	Key
Units:
SITHCCC006A Prepare appetisers and salads SITHCCC007A Prepare sandwiches SITHCCC008A Prepare stocks, sauces and soups	Elective Elective Not Required - Awardable
COR004 Hospitality Operations	Key
Units:
SITHIND001A Develop and update hospitality industry knowledge SITXCOM001A Work with colleagues and customers SITXCOM002A Work in socially diverse environment SITXOHS001A Follow health, safety and security procedures	Core Core Core Core
COR005 Kitchen Essentials	Key
Units:
SITXCOM003A Deal with conflict situations SITXCOM004A Communicate on the telephone SITXHRM001A Coach other in job skills HLTFA301B Apply first aid	Core Not Required - Awardable Core Specified Elective
PAT001 Specialist Pastries and Cakes	Key
Units:
SITHPAT001A Prepare and procedure pastries SITHPAT002A Prepare and produce cakes SITHPAT003A Prepare and produce yeast goods SITHPAT009A Prepare dessert to meet special dietry requirement	Core Core Core Not Required - Awardable
PAT002 Advanced Tortes and Gateaux	Key
Units:
SITHPAT004A Prepare bakery products for patisseries SITHPAT005A Prepare and present gateaux, torten and cakes	Specified Elective Not Required - Awardable
PAT003 Advanced Confectionary	Key
Units:
SITHPAT007A Prepare and display petits fours SITHPAT008A Prepare and model marzipan SITHPAT010A Prepare and display sugar work	Specified Elective Specified Elective Not Required - Awardable

Key
Core	Compulsory
Specified Elective	Compulsory*
Elective	Compulsory*
Not Required - Awardable	Students will qualify for the award without successful completion of this unit.
Not Required - Non Awardable	Additional Learning Support Unit. Students will qualify for the award without undertaking this unit. Note: students progressing to Higher Education programs will be required to complete this unit.
* (may be substituted for RPL or Credit Transfer in accordance with National Training packaging rules)

Please note: The course curriculum may be subject to change.

top