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Qualification details

SIT40721 - Certificate IV in Patisserie (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT40716 - Certificate IV in PatisserieEquivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
BSBTWK501 - Lead diversity and inclusionLead diversity and inclusionCurrentCore
SITXWHS006 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksCurrentElective
SITHKOP010 - Plan and cost recipesPlan and cost recipesCurrentElective
SITHCCC042 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCurrentCore
SITXCOM010 - Manage conflictManage conflictCurrentCore
SITHPAT013 - Produce pastriesProduce pastriesCurrentCore
FBPRBK3014 - Produce sweet yeast productsProduce sweet yeast productsCurrentElective
SITHCCC027 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCurrentCore
SITHFAB025 - Prepare and serve espresso coffeePrepare and serve espresso coffeeCurrentElective
SITHCCC034 - Work effectively in a commercial kitchenWork effectively in a commercial kitchenCurrentCore
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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 de Partie,Chef Patissier 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351112 Pastrycook 10/Jun/2022 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 10/Jun/2022 
Qualification/Course Level of Education Identifier 511 Certificate IV 10/Jun/2022 
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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.

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

32 units must be completed:

  • 26 core units
  • 6 elective units, consisting of:
  • 3 units from Group A or Group B below
  • 3 units from the electives listed below or from any current endorsed Training Package or accredited course.

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 

BSBTWK501

Lead diversity and inclusion

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC034*

Work effectively in a commercial kitchen

SITHCCC042*

Prepare food to meet special dietary requirements

SITHKOP013*

Plan cooking operations

SITHPAT011*

Produce cakes

SITHPAT012*

Produce specialised cakes

SITHPAT013*

Produce pastries

SITHPAT014*

Produce yeast-based bakery products

SITHPAT015*

Produce petits fours

SITHPAT016*

Produce desserts

SITHPAT017*

Prepare and model marzipan

SITHPAT018*

Produce chocolate confectionery

SITHPAT019*

Model sugar-based decorations

SITHPAT020*

Design and produce sweet showpieces

SITXCOM010

Manage conflict

SITXFIN009

Manage finances within a budget

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXHRM008

Roster staff

SITXHRM009

Lead and manage people

SITXINV006*

Receive, store and maintain stock

SITXMGT004

Monitor work operations

SITXWHS007

Implement and monitor work health and safety practices

Elective units 

Group A: Cookery and Catering 

FBPRBK3005

Produce basic bread products

FBPRBK3014

Produce sweet yeast products

FBPRBK4001*

Produce artisan bread products

FBPRBK4005

Apply advanced finishing techniques for specialty cakes

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC038*

Produce and serve food for buffets

SITHCCC044*

Prepare specialised food items

SITHKOP010

Plan and cost recipes

SITHKOP011*

Plan and implement service of buffets

SITHKOP012*

Develop recipes for special dietary requirements

SITHKOP014

Plan catering for events or functions

SITXFSA007*

Transport and store food

SITXFSA008*

Develop and implement a food safety program

Group B - Food and Beverage 

SITHFAB005*

Prepare and serve espresso coffee

SITHFAB007*

Serve food and beverage

SITHFAB038

Plan and monitor espresso coffee service

Group C - General electives 

BSBFIN401

Report on financial activity

BSBSUS211

Participate in sustainable work practices

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SIRXOSM006*

Develop and manage social media and online strategies

SIRXOSM007*

Manage risk to organisational reputation in an online setting

SITXCCS014

Provide service to customers

SITXCCS015

Enhance customer service experiences

SITXFIN008

Interpret financial information

SITXINV007

Purchase goods

SITXINV008

Control stock

SITXWHS006

Identify hazards, assess and control safety risks

Qualification Mapping Information

Supersedes and is equivalent to SIT40716 Certificate IV in Patisserie.

Links

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