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Other Mode: Classroom – Study | Online | RPL | Credit Transfer
Offered By: Affiliated Institutions
The SIT40716 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.
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The SIT40716 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 SIT40716 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.
Once you complete the SIT40716 you will get the skill sets to work being a patissier or pastry chef in a patisserie, café, restaurant or motel.
You will gain the skills and knowledge to work fast and effectively within a business cooking area staff and be able to strategy, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, candida goods and chocolate.
You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:
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.
32 units must be completed:
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 |
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