Modification History
Not applicable.
Description
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
The qualification is suitable for an Australian apprenticeship pathway.
Job roles
Individuals with this qualification are able to perform roles such as:
- basic cooking
- preparing hot and cold desserts, pastries, cakes and yeast goods.
Possible job titles include:
- patissier.
Prerequisite requirements
There are no prerequisites for entry to this qualification.
Pathways Information
Not applicable.
Licensing/Regulatory Information
Not applicable.
Entry Requirements
Not applicable.
Employability Skills Summary
EMPLOYABILITY SKILLS SUMMARY
SIT31107 Certificate III in Hospitality (Patisserie )
The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.
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Employability skill |
Industry /enterprise requirements for this qualification include : |
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Communication |
Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome. |
|
Teamwork |
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in patisserie operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals. |
|
Problem solving |
Anticipating problems that may arise with patisserie operations; mitigating problems by making acceptable adjustments to patisserie operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during patisserie operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the pastry kitchen. |
|
Initiative and enterprise |
Showing independence and initiative required to take a lead role in patisserie operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting patisserie operations to improve existing product and service options for the enterprise and its customers. |
|
Planning and organising |
Collecting, analysing and organising customer and product information to allow for efficient patisserie operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and service to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in patisserie operations. |
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Self-management |
Understanding and complying with the legal responsibilities that apply to own role in patisserie operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of patisserie items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers. |
|
Learning |
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the patisserie knowledge required; sharing information with colleagues. |
|
Technology |
Understanding the operating capability of, selecting and using the appropriate technology to prepare a diverse range of patisserie items. |
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
Packaging Rules
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QUALIFICATION RULES To achieve a Certificate III in Hospitality (Patisserie), 24 units must be completed:
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. |
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CORE UNITS |
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SITHCCC001B |
Organise and prepare food |
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SITHCCC002A |
Present food |
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SITHCCC003B |
Receive and store kitchen supplies |
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SITHCCC004B |
Clean and maintain kitchen premises |
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SITHCCC005A |
Use basic methods of cookery |
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SITHCCC013A |
Prepare hot and cold desserts |
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SITHCCC027A |
Prepare, cook and serve food for food service |
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SITHIND001B |
Develop and update hospitality industry knowledge |
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SITHPAT001A |
Prepare and produce pastries |
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SITHPAT002A |
Prepare and produce cakes |
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SITHPAT003A |
Prepare and produce yeast goods |
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SITXCOM001A |
Work with colleagues and customers |
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SITXCOM002A |
Work in a socially diverse environment |
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SITXCOM003A |
Deal with conflict situations |
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SITXFSA001A |
Implement food safety procedures |
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SITXHRM001A |
Coach others in job skills |
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SITXOHS001B |
Follow health, safety and security procedures |
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SITXOHS002A |
Follow workplace hygiene procedures |
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ELECTIVE UNITS |
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Administration |
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SITXADM001A |
Perform office procedures |
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SITXADM002A |
Source and present information |
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SITXADM003A |
Write business documents |
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SITXADM004A |
Plan and manage meetings |
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BSBRES401A |
Analyse and present research information |
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Client and Customer Service |
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SITXCCS001B |
Provide visitor information |
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SITXCCS002A |
Provide quality customer service |
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Commercial Cookery and Catering |
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SITHCCC022A |
Prepare chocolate and chocolate confectionery |
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Communication and Teamwork |
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SITXCOM004A |
Communicate on the telephone |
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SITXCOM005A |
Make presentations |
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SITXCOM006A |
Address protocol requirements |
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Computer Operations and ICT Management |
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BSBITU102A |
Develop keyboard skills |
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BSBITU201A |
Produce simple word processed documents |
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BSBITU301A |
Create and use databases |
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BSBITU306A |
Design and produce business documents |
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BSBITU309A |
Produce desktop published documents |
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BSBWOR204A |
Use business technology |
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Environmental Sustainability |
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SITXENV001A |
Participate in environmentally sustainable work practices |
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SITXENV002A |
Implement and monitor environmentally sustainable work practices |
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Finance |
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SITXFIN003A |
Interpret financial information |
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First Aid |
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HLTFA301B |
Apply first aid |
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Food and Beverage |
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SITHFAB001C |
Clean and tidy bar areas |
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SITHFAB002C |
Operate a bar |
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SITHFAB003A |
Serve food and beverage to customers |
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SITHFAB004A |
Provide food and beverage service |
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SITHFAB005A |
Provide table service of alcoholic beverages |
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SITHFAB009A |
Provide responsible service of alcohol |
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SITHFAB011A |
Develop and update food and beverage knowledge |
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SITHFAB012B |
Prepare and serve espresso coffee |
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SITHFAB013A |
Provide specialist advice on food |
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SITHFAB222A |
Conduct a product tasting for alcoholic beverages |
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SITHFAB325A |
Provide specialised advice on Australian wines |
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Inventory |
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SITXINV001A |
Receive and store stock |
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SITXINV002A |
Control and order stock |
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Languages other than English |
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SITXLAN1__A |
Conduct basic workplace oral communication in a language other than English |
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SITXLAN2__A |
Conduct routine workplace oral communication in a language other than English |
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SITXLAN3__A |
Conduct workplace oral communication in a language other than English |
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SITXLAN5__A |
Read and write workplace information in a language other than English |
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Occupational Health and Safety |
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SITXOHS003B |
Identify hazards, and assess and control safety risks |
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SITXOHS004B |
Implement and monitor workplace health, safety and security practices |
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Patisserie |
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SITHPAT004A |
Prepare bakery products for patisseries |
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SITHPAT005A |
Prepare and present gateaux, torten and cakes |
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SITHPAT006A |
Present desserts |
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SITHPAT007A |
Prepare and display petits fours |
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SITHPAT008A |
Prepare and model marzipan |
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SITHPAT009A |
Prepare desserts to meet special dietary requirements |
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SITHPAT010A |
Prepare and display sugar work |
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SITHPAT011A |
Plan, prepare and display sweet buffet showpieces |
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SITHPAT012A |
Plan patisserie operations |
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Quality and Innovation |
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SITXQUA001A |
Contribute to workplace improvements |
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SITXQUA002A |
Originate and develop a concept |
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SIRXQUA001A |
Develop innovative ideas at work |
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Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Patissier
SITHPAT004A Prepare bakery products for patisseries
SITHPAT005A Prepare and present gateaux, torten and cakes
SITHPAT006A Present desserts
SITHPAT007A Prepare and display petits fours
SITHPAT008A Prepare and model marzipan
SITHPAT009A Prepare desserts to meet special dietary requirements
