Certificate IV in Patisserie

SIT40721

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Certificate IV

Pastry chefs seeking to further develop their patisserie skills can benefit from this qualification. Graduates will work with some autonomy and use strategies to create patisserie products.

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Qualification Overview

Qualification Code:

SIT40721

Qualification Name:

Certificate IV in Patisserie

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

The SIT40721 Certificate IV in Patisserie mirrors the role of pastry chefs who use a wide range of well-designed patisserie skills and seem knowledge of kitchen area works to create patisserie products. Employing discretion and judgement, they work with some self-sufficiency and under constrained supervision making use of strategies, guidelines and operations to guide work activities.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why study the SIT40721 Certificate IV in Patisserie?

The SIT40721 Certificate IV in Patisserie program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT40721  has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.
The SIT40721 is focused on people who apply all around created occasions operational and organization knowledge and skills to event related profession capacities. The certified individual will apply sound judgment and caution, working for the most part autonomously, under the direction of progressively senior faculty. Work exercises will normally be guided by techniques, approaches and plans.
You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO
 
If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
  • Chef Patissier
  • Chef de Partie
  • Baker
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
SITHFAB025* Prepare and serve espresso coffee
SITHFAB027* 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
 

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