Course Information

Course Code: SIT31021
CRICOS Code: 109734A
Duration: 1 year (full time)
Training Delivery:
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement

Course Overview

This qualification reflects the role of the pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision, using plans, policies and procedures to guide work activities.

Entry Requirement

There are no entry requirements for this qualification defined in the training package, Evolution requires additional:

-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.

-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).


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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.

Additional information about Fees, Charges and Refund can be found here.

Career Pathways

Graduates will be able to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Course Structure

This course requires the completion of 21 units of competency including 15 core units and 6 elective units.

Core Units

SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXWHS005 Participate in safe work practices
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHPAT014 Produce yeast-based bakery products
SITXINV006 Receive, store and maintain stock
SITXHRM007 Coach others in job skills
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT013 Produce pastries
SITHPAT016 Produce Desserts
SITHPAT015 Produce petits fours
SITHCCC034 Work effectively in commercial kitchen


Elective Units

FBPRBK3014 Produce sweet yeast products
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITHPAT017 Prepare and model marzipan
SITXCOM007 Show social and cultural sensitivity
SITXFSA007 Transport and store food


For international students, this course is registered and approved with the work component as listed on

  • Duration 1 Year
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