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SIT40716 Certificate IV in Patisserie
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For a free skill checkQualification Name: Certificate IV in Patisserie (Release 1)
Qualification Code: SIT40716
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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Why study the SIT40716 Certificate IV in Patisserie?
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.
- 1Get your Skills Recognised
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.
- 2What evidence you need ?
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:
- ID
- Resume
- Transcripts or appraisals from related past capabilities.
- Apprenticeship papers.
- Programs
- Cleaning plans
- Kitchen statiom task list
- Payslips/work contract/ABN if independently employed
- Letter of Employment
- Current business contracts
- Letters of reference.
- Recordings or photographs of your work.
- Proof of abroad capabilities.
- Plans and menus
- OHS/WHS arrangements and methods
- 3What are the Potential Job Opportunities?
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.
- Pastry chef
- Patissier
- Chef de partie
- 4Packaging 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
Related Other Qualification
- SIT20316 Certificate II in Hospitality
- SIT20416 Certificate II in Kitchen Operations
- SIT30616 Certificate III in Hospitality
- SIT30716 Certificate III in Hospitality (Restaurant Front of House)
- SIT30816 Certificate III in Commercial Cookery
- SIT30916 Certificate III in Catering Operations
- SIT31016 Certificate III in Patisserie
- SIT40416 Certificate IV in Hospitality
- SIT40516 Certificate IV in Commercial Cookery
- SIT50316 Diploma of Event Management
- SIT50416 Diploma of Hospitality Management
- SIT60316 Advanced Diploma of Hospitality Management
