Modification History
Not applicable.
Description
This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook who specialises in patisserie and in a supervisory or team leading role in a patisserie or pastry kitchen. 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.
The qualification is suitable for an Australian apprenticeship pathway.
Job roles
Individuals with this qualification are able to perform roles such as:
- supervising the pastry kitchen in a large hotel or catering operation
- supervising a small patisserie.
Possible job titles include:
- chef patissier
- chef de partie.
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
SIT40707 Certificate IV 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.
|
Employability skill |
Industry /enterprise requirements for this qualification include : |
|
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 |
Leading team members, providing instructions and building group cohesion; working with patisserie managers and suppliers as a team member and understanding own lead role in meeting 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 in 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 may arise during patisserie operations; taking responsibility for or requesting assistance from patisserie managers and suppliers 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, product and supplier information to allow for efficient patisserie operations; collecting, analysing and selecting appropriate generalist and specialist 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. |
|
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 generalist and specialised 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 general and specialised patisserie knowledge required; sharing information with colleagues. |
|
Technology |
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of generalist and specialised 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 IV in Hospitality (Patisserie), 40 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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SITHCCC022A |
Prepare chocolate and chocolate confectionery |
|
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SITHCCC025A |
Monitor catering revenue and costs |
|
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SITHCCC026A |
Establish and maintain quality control of food |
|
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SITHCCC027A |
Prepare, cook and serve food for food service |
|
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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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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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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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SITXFIN003A |
Interpret financial information |
|
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SITXFSA001A |
Implement food safety procedures |
|
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SITXFSA002A |
Develop and implement a food safety program |
|
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SITXHRM001A |
Coach others in job skills |
|
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SITXHRM005A |
Lead and manage people |
|
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SITXINV002A |
Control and order stock |
|
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SITXMGT001A |
Monitor work operations |
|
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SITXOHS001B |
Follow health, safety and security procedures |
|
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SITXOHS002A |
Follow workplace hygiene procedures |
|
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SITXOHS004B |
Implement and monitor workplace health, safety and security practices |
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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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SIRXCCS001A |
Apply point-of-sale handling procedures |
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Commercial Cookery and Catering |
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SITHCCC016A |
Develop cost-effective menus |
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SITHCCC023B |
Select, prepare and serve specialised food items |
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SITHCCC038B |
Plan catering for an event or function |
|
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Communication and Teamwork |
||
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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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BSBITU309A |
Produce desktop published documents |
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BSBITU301A |
Create and use databases |
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BSBITU302A |
Create electronic presentations |
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BSBITA401A |
Design databases |
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BSBITU402A |
Develop and use complex spreadsheets |
|
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BSBITU102A |
Develop keyboard skills |
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BSBWOR204A |
Use business technology |
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BSBITU201A |
Produce simple word processed documents |
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BSBITU306A |
Design and produce business documents |
|
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BSBITU203A |
Communicate electronically |
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CUFIMA01A |
Produce and manipulate digital images |
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ICAS1193B |
Connect a workstation to the internet |
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ICAS2017B |
Maintain system integrity |
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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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Events |
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SITXEVT005B |
Organise in-house events or functions |
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Finance |
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SITXFIN001A |
Process financial transactions |
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SITXFIN002A |
Maintain financial records |
|
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SITXFIN004A |
Manage finances within a budget |
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SITXFIN005A |
Prepare and monitor budgets |
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SITXFIN006A |
Obtain and manage sponsorship |
|
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BSBFIA302A |
Process payroll |
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BSBFIA303A |
Process accounts payable and receivable |
|
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BSBFIA401A |
Prepare financial reports |
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First Aid |
||
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HLTFA301B |
Apply first aid |
|
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Governance and Legal Compliance |
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SITXGLC001A |
Develop and update legal knowledge required for business compliance |
|
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Human Resource Management |
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SITXHRM002A |
Recruit, select and induct staff |
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SITXHRM003A |
Roster staff |
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SITXHRM006A |
Monitor staff performance |
|
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SITXHRM009A |
Provide mentoring support to business colleagues |
|
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Inventory |
||
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SITXINV001A |
Receive and store 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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SITXLAN4__A |
Conduct complex 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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SITXLAN6__A |
Read and write workplace documents in a language other than English |
|
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Management and Leadership |
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SITXMGT002A |
Develop and implement operational plans |
|
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SITXMGT004A |
Develop and implement a business plan |
|
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SITXMGT006A |
Establish and conduct business relationships |
|
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Merchandising |
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SIRXMER001A |
Merchandise products |
|
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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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Patisserie |
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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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Risk Management and Security |
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CPPSEC3018A |
Provide for the safety of persons at risk |
|
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SIRXRSK001A |
Minimise theft |
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Sales |
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SIRXSLS001A |
Sell products and services |
|
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SIRXSLS002A |
Advise on products and services |
|
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Working in Industry - Hospitality |
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SITHIND001B |
Develop and update hospitality industry knowledge |
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Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Patissier or chef de partie
SITHCCC016A Develop cost-effective menus
SITHCCC023B Select, prepare and serve specialised food items
SITHCCC038B Plan catering for an event or function
SITHPAT012A Plan patisserie operations
SITXFIN004A Manage finances within a budget
SITXHRM003A Roster staff
