Certificate III in Hospitality (Patisserie)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles

Individuals with this qualification are able to perform roles such as:

basic cooking

preparing hot and cold desserts, pastries, cakes and yeast goods.

Possible job titles include:


Prerequisite requirements

There are no prerequisites for entry to this qualification.



To achieve a Certificate III in Hospitality (Patisserie), 24 units must be completed:

all 18 core units

6 elective units:

a minimum of 4 elective units must be selected from the electives listed below

the remaining 2 units may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.


add topic SITHCCC001B

Organise and prepare food

add topic SITHCCC002A

Present food

add topic SITHCCC003B

Receive and store kitchen supplies

add topic SITHCCC004B

Clean and maintain kitchen premises

add topic SITHCCC005A

Use basic methods of cookery

add topic SITHCCC013A

Prepare hot and cold desserts

add topic SITHCCC027A

Prepare, cook and serve food for food service

add topic SITHIND001B

Develop and update hospitality industry knowledge

add topic SITHPAT001A

Prepare and produce pastries

add topic SITHPAT002A

Prepare and produce cakes

add topic SITHPAT003A

Prepare and produce yeast goods

add topic SITXCOM001A

Work with colleagues and customers

add topic SITXCOM002A

Work in a socially diverse environment

add topic SITXCOM003A

Deal with conflict situations

add topic SITXFSA001A

Implement food safety procedures

add topic SITXHRM001A

Coach others in job skills

add topic SITXOHS001B

Follow health, safety and security procedures

add topic SITXOHS002A

Follow workplace hygiene procedures



add topic SITXADM001A

Perform office procedures

add topic SITXADM002A

Source and present information

add topic SITXADM003A

Write business documents

add topic SITXADM004A

Plan and manage meetings

add topic BSBRES401A

Analyse and present research information

Client and Customer Service

add topic SITXCCS001B

Provide visitor information

add topic SITXCCS002A

Provide quality customer service

Commercial Cookery and Catering

add topic SITHCCC022A

Prepare chocolate and chocolate confectionery

Communication and Teamwork

add topic SITXCOM004A

Communicate on the telephone

add topic SITXCOM005A

Make presentations

add topic SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management

add topic BSBITU102A

Develop keyboard skills

add topic BSBITU201A

Produce simple word processed documents

add topic BSBITU301A

Create and use databases

add topic BSBITU306A

Design and produce business documents

add topic BSBITU309A

Produce desktop published documents

add topic BSBWOR204A

Use business technology

Environmental Sustainability

add topic SITXENV001A

Participate in environmentally sustainable work practices

add topic SITXENV002A

Implement and monitor environmentally sustainable work practices


add topic SITXFIN003A

Interpret financial information

First Aid

add topic HLTFA301B

Apply first aid

Food and Beverage

add topic SITHFAB001C

Clean and tidy bar areas

add topic SITHFAB002C

Operate a bar

add topic SITHFAB003A

Serve food and beverage to customers

add topic SITHFAB004A

Provide food and beverage service

add topic SITHFAB005A

Provide table service of alcoholic beverages

add topic SITHFAB009A

Provide responsible service of alcohol

add topic SITHFAB011A

Develop and update food and beverage knowledge

add topic SITHFAB012B

Prepare and serve espresso coffee

add topic SITHFAB013A

Provide specialist advice on food

add topic SITHFAB222A

Conduct a product tasting for alcoholic beverages

add topic SITHFAB325A

Provide specialised advice on Australian wines


add topic SITXINV001A

Receive and store stock

add topic SITXINV002A

Control and order stock

Languages other than English


Conduct basic workplace oral communication in a language other than English


Conduct routine workplace oral communication in a language other than English


Conduct workplace oral communication in a language other than English


Read and write workplace information in a language other than English

Occupational Health and Safety

add topic SITXOHS003B

Identify hazards, and assess and control safety risks

add topic SITXOHS004B

Implement and monitor workplace health, safety and security practices


add topic SITHPAT004A

Prepare bakery products for patisseries

add topic SITHPAT005A

Prepare and present gateaux, torten and cakes

add topic SITHPAT006A

Present desserts

add topic SITHPAT007A

Prepare and display petits fours

add topic SITHPAT008A

Prepare and model marzipan

add topic SITHPAT009A

Prepare desserts to meet special dietary requirements

add topic SITHPAT010A

Prepare and display sugar work

add topic SITHPAT011A

Plan, prepare and display sweet buffet showpieces

add topic SITHPAT012A

Plan patisserie operations

Quality and Innovation

add topic SITXQUA001A

Contribute to workplace improvements

add topic SITXQUA002A

Originate and develop a concept

add topic SIRXQUA001A

Develop innovative ideas at work

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:


add topic SITHPAT004A Prepare bakery products for patisseries

add topic SITHPAT005A Prepare and present gateaux, torten and cakes

add topic SITHPAT006A Present desserts

add topic SITHPAT007A Prepare and display petits fours

add topic SITHPAT008A Prepare and model marzipan

add topic SITHPAT009A Prepare desserts to meet special dietary requirements


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Not applicable.

Employability Skills


SIT31107 Certificate III in Hospitality (Patisserie)

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill

Industry/enterprise requirements for this qualification include:


Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.


Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in patisserie operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.

Problem solving

Anticipating problems that may arise with patisserie operations; mitigating problems by making acceptable adjustments to patisserie operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during patisserie operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the pastry kitchen.

Initiative and enterprise

Showing independence and initiative required to take a lead role in patisserie operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting patisserie operations to improve existing product and service options for the enterprise and its customers.

Planning and organising

Collecting, analysing and organising customer and product information to allow for efficient patisserie operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and service to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in patisserie operations.


Understanding and complying with the legal responsibilities that apply to own role in patisserie operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of patisserie items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.


Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the patisserie knowledge required; sharing information with colleagues.


Understanding the operating capability of, selecting and using the appropriate technology to prepare a diverse range of patisserie items.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.