Certificate III in Hospitality (Patisserie) - THH31602

Core Units

Work with colleagues and customers
Work in a socially diverse environment
Communicate on the telephone
Deal with conflict situations
Coach others in job skills
Follow health, safety and security procedures
Follow workplace hygiene procedures
Receive and store kitchen supplies
Clean and maintain kitchen premises
Develop and update hospitality industry knowledge
Promote products and services to customers
Use basic methods of cookery
Prepare, cook and serve food (holistic unit)
Organize and prepare food
Present Food
Prepare and produce pastries
Implement food safety procedures
Prepare hot and cold desserts
Prepare and produce cakes
Prepare and produce yeast goods
Elective Units

Prepare bakery products for patisseries
Prepare and present gateaux, tortes and cakes
Prepare chocolate and chocolate confectionary
Prepare desserts to meet special dietary requirements
Present desserts
Present and display petit fours
N.B. The Statement of Results for the Certificate III in Hospitality – Patisserie (THH31602) will show student competencies in 26 units of competence as per the training package qualification packaging rules. A Statement of Attainment will be given for any additional units completed.

Back to Education Access Australia

To enrol and find out course fees, intake dates, entry requirements and more details about courses and the Institute please click on the Enquiry button and complete our form and one of our staff member will get back to you very soon.