Certificate IV in Patisserie (Release 1)

SIT40716

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

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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

Enrolment and accreditation of qualification awarded by:

  • Australia Institute of Business and Technology - RTO Code: 41138