SIT40716 Certificate IV in Patisserie in Australia - Study in Pty Ltd

SIT40716 Certificate IV in Patisserie

Get In Touch

For a free skill check

Qualification 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.

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 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.

  1. 1
    Get 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.

  2. 2
    What 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
  3. 3
    What 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
  4. 4
    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

      Call Back Request

      Is there any question popping up in your mind? Try not to stop for a second to ask us anything. We have all the responses for you! Don't hesitate to get in touch with us whenever. We react to our client's questions as quickly as possible. We give untouched dynamic administrations for you and ensure that all of your interests are tended to convenient. With our six workplaces in Melbourne, Darwin, Tasmania, Dhaka, Malaysia, and Canada, we are accessible at your administration consistently! Get in touch with us now!

      Address

      Level 1, 530 Little Collins Street, Melbourne, Victoria - 3000, Australia

      Phone

      1300 937 775

      E-mail

      info@studyin.com.au