Modification History
|
Release 2 |
Release 2 Supersedes and is equivalent to SIT40716 Certificate IV in Patisserie release 1. Minor change to update First Aid units of competency. |
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 |
|
|
HLTAID011 |
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
