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SIT40721 - Certificate IV in Patisserie

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Home > Courses > Domestic > Patisserie > SIT31021 – Certificate IV in Patisserie

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.

EDUCATIONAL PATHWAYS

Chef de partie, Chef Patissier.

EDUCATIONAL OUTCOMES

After successful completion of this qualification, students may have the opportunity to enter into other qualifications in the SIT Training Package.

MATERIALS REQUIRED

Students must have access to a workplace that has personal protective equipment in place, including appropriate head attire and suitable tools of the trade

COURSE CREDIT

Credit may be assigned for the recognition of equivalence in content and learningoutcomes between different types of learning and/or qualifications. Credit reducesthe amount of learning required to achieve a qualification and may be acquired through Credit Transfer or Recognition of Prior Learning (RPL).

ENTRY REQUIREMENTS

Individuals must hold industry experience prior to entering the qualification.

DELIVERY MODELS

Workplace Based – offered in Queensland, workplace based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence, logbook and practical observation), 6 months (assessment only, no gap training).

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.

FEE AND FUNDING ARRANGEMENTS

Workplace Based (Fee for Service): Administration Fee: $30.00, Tuition Fees: $5000.00

certificate iii in events
CORE UNITS

Students must successfully complete all 26 mandatory core units in order to achieve this qualification:

  • 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

Students must successfully complete a minimum of 5 elective units of competency in order to achieve this qualification:

  • SITHIND002 Source and use information on the hospitality industry
  • SITXFSA001 Use hygienic practices for food safety
  • SITXHRM002 Roster staff
  • SITXINV001 Receive and store stock
  • SITXINV003 Purchase goods
  • SITXINV004 Control stock
CONTEXTUALISATION

Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.

BROCHURES

Domestic – Download

FOR MORE INFORMATION

Email us on admin@asmitraining.edu.au

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