SIT40716 - Certificate IV in Patisserie
(CRICOS-095106D)
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 as a Pastry Chef or a Patissier
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 contact days per week plus 4 hours of digital learning per week.
ACADEMIC REQUIREMENT
Completion of SIT31016 - Certificate III in Patisserie (CRICOS-093808A)
STUDY PATHWAY
After completing the qualification, students may progress to study in SIT50416 - Diploma of Hospitality Management (CRICOS-091070K)
MANDATORY REQUIREMENT
• Chef’s uniform, a cookery kit and a patisserie kit
• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationery &
Equipment list on student handbook.
Units of competency
| UNIT CODE | CORE UNITS |
|---|---|
|
SITHKOP005 |
Coordinate cooking operations |
|
BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
|
BSBDIV501 |
Manage diversity in the workplace |
|
SITXCOM005 |
Manage conflict |
|
SITXFIN003 |
Manage finances within a budget |
|
SITXHRM003 |
Lead and manage people |
|
SITXWHS003 |
Implement and monitor work health and safety practices |
|
SITXMGT001 |
Monitor work operations |
| UNIT CODE | ELECTIVE UNITS |
|---|---|
|
SITXCCS007 |
Enhance customer service experiences |
|
SITXHRM002 |
Roster staff |
