Certificate III in Patisserie

The whole qualification, done

Every unit in the qualification:

• Student Assessment Pack for every unit (fillable PDF + Word)
• Trainer Guides, Learner Guides and Teaching Slides across the qualification
• SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
• Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
• Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
• RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
• Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
• Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
• LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
• Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO

Every unit in SIT31021, all included

36 units: 15 core and 21 elective.

Core units 15

• SITHCCC023Use food preparation equipment
• SITHCCC027Prepare dishes using basic methods of cookery
• SITHCCC034Work effectively in a commercial kitchen
• SITHKOP009Clean kitchen premises and equipment
• SITHPAT011Produce cakes
• SITHPAT012Produce specialised cakes
• SITHPAT013Produce pastries
• SITHPAT014Produce yeast-based bakery products
• SITHPAT015Produce petits fours
• SITHPAT016Produce desserts
• SITXFSA005Use hygienic practices for food safety
• SITXFSA006Participate in safe food handling practices
• SITXHRM007Coach others in job skills
• SITXINV006Receive, store and maintain stock
• SITXWHS005Participate in safe work practices

Elective units 21

• FBPRBK3005Produce basic bread products
• FBPRBK3014Produce sweet yeast products
• FBPRBK4001Produce artisan bread products
• HLTAID011Provide First Aid
• SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
• SIRXOSM003Use social media and online tools
• SITHASC028Prepare Asian desserts
• SITHASC032Produce Japanese desserts
• SITHCCC038Produce and serve food for buffets
• SITHCCC042Prepare food to meet special dietary requirements
• SITHFAB024Prepare and serve non-alcoholic beverages
• SITHFAB025Prepare and serve espresso coffee
• SITHFAB027Serve food and beverage
• SITHKOP010Plan and cost recipes
• SITHPAT017Prepare and model marzipan
• SITXCCS014Provide service to customers
• SITXCOM006Source and present information
• SITXCOM007Show social and cultural sensitivity
• SITXFSA007Transport and store food
• SITXINV007Purchase goods
• SITXWHS006Identify hazards, assess and control safety risks

Matched to the current release

Every order is confirmed against SIT31021's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.