SIT40721 - Certificate IV in Patisserie
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.
Course
overview
STUDENT
International students.
ENGLISH REQUIREMENT
English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)
CAREER PROSPECTS
This qualification provides a pathway to work in a patisserie, restaurant, hotel, catering operations, club, pub, cafés, and coffee shop.
ASSESSMENT
Units of competence will be assessed using a selection of tools, portfolios, essays, reports, role-plays, practical observations, case studies, questioning, simulation activities and written tests
INDUSTRY PLACEMENT
This course includes 6-10 days of mandatory industry placement
DURATION
26 weeks (6 months / 2 terms)
STUDY MODE
Face to face classroom and practical environment – 2.5 days per week, (20 contact hours).
ACADEMIC REQUIREMENT
Completion of SIT31021 - Certificate III in Patisserie
STUDY PATHWAY
After completing the qualification, students may progress to study in SIT50422 - Diploma of Hospitality Management
MANDATORY REQUIREMENT
• Chef’s uniform and a knife kit
• Laptop, tablet or similar
• Internet Access
• Word and excel or compatible programs
• Please see Empyrean
Equipment list available in the student handbook.
Units of competency
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITHKOP013* |
Plan cooking operations |
Core
|
|
SITHKOP015* |
Design and cost menus |
Core
|
|
SITXCOM010 |
Manage conflict |
Core |
|
SITXFIN009 |
Manage finances within a budget |
Core
|
|
SITHKOP012* |
Develop recipes for special dietary requirements. |
Elective A |
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITXMGT004 |
Monitor work operations |
Core
|
|
SITXHRM008 |
Roster staff |
Core
|
|
SITXHRM009 |
Lead and manage people |
Core |
|
SITXWHS007 |
Implement and monitor work health safety practices. |
Core
|
|
SITXFSA008* |
Develop and implement a food safety program. |
Elective B |
