SIT40721 Certificate IV in Patisserie

 

Program Details:

Qualification Code & Name: SIT40721 Certificate IV in Patisserie

Qualification Description:

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.

Qualification Requirements: Total number of units = 32

• 26 core units, plus
• 6 elective units

Delivery Mode/s:

Zoom online-based face to Face blended learning -online (Moodle) Check the timetable with student services.

Units of Competency:

Core Units:

BSBTWK501 Lead diversity and inclusion

SITHCCC023* Use food preparation equipment

SITHCCC027* Prepare dishes using basic methods of cookery

SITHCCC034* Work effectively in a commercial kitchen

SITHCCC042* Prepare food to meet special dietary requirements

SITHKOP013* Plan cooking operations

SITHPAT011* Produce cakes

SITHPAT012* Produce specialised cakes

SITHPAT013* Produce pastries

SITHPAT014* Produce yeast-based bakery products

SITHPAT015* Produce petits fours

SITHPAT016* Produce desserts

SITHPAT017* Prepare and model marzipan

SITHPAT018* Produce chocolate confectionery

SITHPAT019* Model sugar-based decorations

SITHPAT020* Design and produce sweet showpieces

SITXCOM010 Manage conflict

SITXFIN009 Manage finances within a budget

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXINV006* Receive, store and maintain stock

SITXMGT004 Monitor work operations

SITXWHS007 Implement and monitor work health and safety practices

Elective Units

FBPRBK3005 Produce basic bread products

FBPRBK3014 Produce sweet yeast products

SITHFAB025* Prepare and serve espresso coffee

BSBFIN401 Report on financial activity

BSBSUS211 Participate in sustainable work practices

HLTAID011 Provide First Aid

Entry Requirements: No entry requirements for this qualification.

Pathways:

Career Opportunities:

Pastry Chef

Patissier