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Qualification details

SIT40716 - Certificate IV in Patisserie (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SIT40713 - Certificate IV in Patisserie• Not equivalent • First aid unit moved from core to electives. • Non-equivalence based on removal of first aid unit from core. 02/Mar/2016

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 03/Mar/2016


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
SITXCCS007 - Enhance customer service experiencesEnhance customer service experiencesElective
SITXINV002 - Maintain the quality of perishable itemsMaintain the quality of perishable itemsCore
SITXFSA002 - Participate in safe food handling practicesParticipate in safe food handling practicesCore
SITXHRM003 - Lead and manage peopleLead and manage peopleCore
SITHCCC018 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCore
SITHCCC011 - Use cookery skills effectivelyUse cookery skills effectivelyCore
SITHPAT001 - Produce cakesProduce cakesCore
SITXWHS002 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksElective
SITHPAT002 - Produce gateaux, torten and cakesProduce gateaux, torten and cakesCore
SITHPAT005 - Produce petits foursProduce petits foursCore
SITHKOP006 - Plan catering for events or functionsPlan catering for events or functionsElective
SITXFSA001 - Use hygienic practices for food safetyUse hygienic practices for food safetyCore
SITHKOP003 - Plan and display buffetsPlan and display buffetsElective
SITHKOP002 - Plan and cost basic menusPlan and cost basic menusElective
SITHPAT008 - Produce chocolate confectioneryProduce chocolate confectioneryCore
SITHFAB007 - Serve food and beverageServe food and beverageElective
SITXCCS006 - Provide service to customersProvide service to customersElective
SITHCCC005 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCore
SITHKOP005 - Coordinate cooking operationsCoordinate cooking operationsCore
BSBDIV501 - Manage diversity in the workplaceManage diversity in the workplaceCore
SITXINV004 - Control stockControl stockElective
SITHFAB019 - Plan and monitor espresso coffee servicePlan and monitor espresso coffee serviceElective
SITHCCC015 - Produce and serve food for buffetsProduce and serve food for buffetsElective
SITHPAT004 - Produce yeast-based bakery productsProduce yeast-based bakery productsCore
TAEASS301B - Contribute to assessmentContribute to assessmentElective
SITHKOP004 - Develop menus for special dietary requirementsDevelop menus for special dietary requirementsElective
SITXWHS003 - Implement and monitor work health and safety practicesImplement and monitor work health and safety practicesCore
SITHPAT009 - Model sugar-based decorationsModel sugar-based decorationsCore
SITHCCC001 - Use food preparation equipmentUse food preparation equipmentCore
TAEDEL301A - Provide work skill instructionProvide work skill instructionElective
TAEDEL404A - Mentor in the workplaceMentor in the workplaceElective
SITXFIN003 - Manage finances within a budgetManage finances within a budgetCore
SITHCCC021 - Prepare specialised food itemsPrepare specialised food itemsElective
SITXFSA004 - Develop and implement a food safety programDevelop and implement a food safety programElective
SITHFAB005 - Prepare and serve espresso coffeePrepare and serve espresso coffeeElective
SITXINV001 - Receive and store stockReceive and store stockElective
BSBITU301 - Create and use databasesCreate and use databasesElective
SITXFSA003 - Transport and store foodTransport and store foodElective
BSBSUS401 - Implement and monitor environmentally sustainable work practicesImplement and monitor environmentally sustainable work practicesCore
SITXHRM002 - Roster staffRoster staffElective
SITHPAT010 - Design and produce sweet buffet showpiecesDesign and produce sweet buffet showpiecesCore
BSBITU306 - Design and produce business documentsDesign and produce business documentsElective
HLTAID003 - Provide first aidProvide first aidElective
SITXHRM001 - Coach others in job skillsCoach others in job skillsCore
SITXINV003 - Purchase goodsPurchase goodsElective
SITHPAT003 - Produce pastriesProduce pastriesCore
SITXMGT001 - Monitor work operationsMonitor work operationsCore
SITHPAT006 - Produce dessertsProduce dessertsCore
BSBITU202 - Create and use spreadsheetsCreate and use spreadsheetsElective
SITXFIN002 - Interpret financial informationInterpret financial informationElective
SITHIND002 - Source and use information on the hospitality industrySource and use information on the hospitality industryElective
SITXCOM005 - Manage conflictManage conflictCore
BSBFIA401 - Prepare financial reportsPrepare financial reportsElective
SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishesPrepare vegetable, fruit, eggs and farinaceous dishesElective
SITHPAT007 - Prepare and model marzipanPrepare and model marzipanCore
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 55 of 55

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351112 Pastrycook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Chef Patissier,Chef de Partie 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351112 Pastrycook 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 511 Certificate IV 03/Mar/2016 
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Modification History

Not applicable.

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.

Possible job titles include:

  • chef de partie
  • chef patissier.

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

32 units must be completed:

  • 26 core units
  • 6 elective units, consisting of:
  • 6 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units 

BSBDIV501

Manage diversity in the workplace

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITHCCC001

Use food preparation equipment

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC011

Use cookery skills effectively

SITHCCC018

Prepare food to meet special dietary requirements

SITHKOP005

Coordinate cooking operations

SITHPAT001

Produce cakes

SITHPAT002

Produce gateaux, torten and cakes

SITHPAT003

Produce pastries

SITHPAT004

Produce yeast-based bakery products

SITHPAT005

Produce petits fours

SITHPAT006

Produce desserts

SITHPAT007

Prepare and model marzipan

SITHPAT008

Produce chocolate confectionery

SITHPAT009

Model sugar-based decorations

SITHPAT010

Design and produce sweet buffet showpieces

SITXCOM005

Manage conflict

SITXFIN003

Manage finances within a budget

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXINV002

Maintain the quality of perishable items

SITXMGT001

Monitor work operations

SITXWHS003

Implement and monitor work health and safety practices

Elective units 

Client and Customer Service 

SITXCCS006

Provide service to customers

SITXCCS007

Enhance customer service experiences

Commercial Cookery and Catering 

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC015

Produce and serve food for buffets

SITHCCC021

Prepare specialised food items

Computer Operations and ICT Management 

BSBITU202

Create and use spreadsheets

BSBITU301

Create and use databases

BSBITU306

Design and produce business documents

Finance 

BSBFIA401

Prepare financial reports

SITXFIN002

Interpret financial information

First Aid 

HLTAID003

Provide first aid

Food and Beverage 

SITHFAB005

Prepare and serve espresso coffee

SITHFAB007

Serve food and beverage

SITHFAB019

Plan and monitor espresso coffee service

Food Safety 

SITXFSA003

Transport and store food

SITXFSA004

Develop and implement a food safety program

Human Resource Management 

SITXHRM002

Roster staff

TAEASS301B

Contribute to assessment

TAEDEL301A

Provide work skill instruction

TAEDEL404A

Mentor in the workplace

Inventory 

SITXINV001

Receive and store stock

SITXINV003

Purchase goods

SITXINV004

Control stock

Kitchen Operations and Management 

SITHKOP002

Plan and cost basic menus

SITHKOP003

Plan and display buffets

SITHKOP004

Develop menus for special dietary requirements

SITHKOP006

Plan catering for events or functions

Work Health and Safety 

SITXWHS002

Identify hazards, assess and control safety risks

Working in Industry 

SITHIND002

Source and use information on the hospitality industry

Qualification Mapping Information

No equivalent qualification.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694