Modification History
Not applicable.
Qualification Description
This qualification reflects the role of 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.
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.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
21 units must be completed:
- 15 core units
- 6 elective units, consisting of:
- 4 units from Group A or Group B below
- 2 units from Group A, Group B or Group C below.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
|
Core units |
|
|
SITHCCC023* |
Use food preparation equipment |
|
SITHCCC027* |
Prepare dishes using basic methods of cookery |
|
SITHCCC034* |
Work effectively in a commercial kitchen |
|
SITHKOP009* |
Clean kitchen premises and equipment |
|
SITHPAT011* |
Produce cakes |
|
SITHPAT012* |
Produce specialised cakes |
|
SITHPAT013* |
Produce pastries |
|
SITHPAT014* |
Produce yeast-based bakery products |
|
SITHPAT015* |
Produce petits fours |
|
SITHPAT016* |
Produce desserts |
|
SITXFSA005 |
Use hygienic practices for food safety |
|
SITXFSA006 |
Participate in safe food handling practices |
|
SITXHRM007 |
Coach others in job skills |
|
SITXINV006* |
Receive, store and maintain stock |
|
SITXWHS005 |
Participate in safe work practices |
|
Elective units |
|
|
Group A - Cookery and Catering |
|
|
FBPRBK3005 |
Produce basic bread products |
|
FBPRBK3014 |
Produce sweet yeast products |
|
FBPRBK4001* |
Produce artisan bread products |
|
SITHASC028* |
Prepare Asian desserts |
|
SITHASC032* |
Produce Japanese desserts |
|
SITHCCC038* |
Produce and serve food for buffets |
|
SITHCCC042* |
Prepare food to meet special dietary requirements |
|
SITHKOP010 |
Plan and cost recipes |
|
SITHPAT017* |
Prepare and model marzipan |
|
SITXFSA007* |
Transport and store food |
|
Group B - Food and Beverage |
|
|
SITHFAB024* |
Prepare and serve non-alcoholic beverages |
|
SITHFAB025* |
Prepare and serve espresso coffee |
|
SITHFAB027* |
Serve food and beverage |
|
Group C - General electives |
|
|
HLTAID011 |
Provide First Aid |
|
SIRXOSM002 |
Maintain ethical and professional standards when using social media and online platforms |
|
SIRXOSM003* |
Use social media and online tools |
|
SITXCCS014 |
Provide service to customers |
|
SITXCOM006 |
Source and present information |
|
SITXCOM007 |
Show social and cultural sensitivity |
|
SITXINV007 |
Purchase goods |
|
SITXWHS006 |
Identify hazards, assess and control safety risks |
Qualification Mapping Information
Supersedes and is equivalent to SIT31016 Certificate III in Patisserie.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
