CRICOS CODE 096965G
COURSE DESCRIPTION
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.
ENTRY REQUIREMENTS
While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
COURSE DURATION
This course will be delivered over 76 weeks (approximately 1.5 year) of full time study including holidays and breaks.
It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.
DELIVERY MODE
This course is classroom based face to face delivery assessments will consist of: (but not limited to)
- Written Assessments
- Projects
- Observation
- Case study
- Practicals.
TARGET GROUP
Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a chef patissier.
PATHWAYS INTO THE QUALIFICATION
Individuals may enter SIT40716 - Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification.
PATHWAYS FROM THE QUALIFICATION
After achieving SIT40716 - Certificate IV in Patisserie, individuals could progress to the SIT50416 Diploma of Hospitality.
CAREER OPPORTUNITIES
This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include:
- chef patissier
- chef de partie
COURSE FEE
$AU 16,999
UNIT OF COMPETENCE
To attain the SIT40713 - Certificate IV in Patisserie, 32 units must be completed, consisting of 27 core units and 5 elective units.
| Core Units | ||
| 1 | BSBSUS201 | Participate in environmentally sustainable work practices |
| 2 | BSBWOR203B | Work effectively with others |
| 3 | HLTAID003 |
Provide first aid |
| 4 | SITHCCC101 | Use food preparation equipment |
| 5 | SITHCCC201 | Produce dishes using basic methods of cookery |
| 6 | SITHCCC202 | Produce appetisers and salads |
| 7 | SITHCCC203 | Produce stocks, sauces and soups |
| 8 | SITHCCC204 | Produce vegetable, fruit, egg and farinaceous dishes |
| 9 | SITHCCC301 | Produce poultry dishes |
| 10 | SITHCCC302 | Produce seafood dishes |
| 11 | SITHCCC303 | Produce meat dishes |
| 12 | SITHCCC307 | Prepare food to meet special dietary requirements |
| 13 | SITHCCC308 |
Produce cakes, pastries and breads |
| 14 | SITHCCC309 | Work effectively as a cook (WBT) |
| 15 | SITHKOP101 |
Clean kitchen premises and equipment |
| 16 | SITHKOP302 |
Plan and cost basic menus |
| 17 | SITHPAT306 | Produce desserts |
| 18 | SITXFSA101 | Use hygienic practices for food safety |
| 19 | SITXFSA201 |
Participate in safe food handling practices |
| 20 | SITXHRM301 | Coach others in job skills |
| 21 | SITXINV202 | Maintain the quality of perishable items |
| 22 | SITXWHS101 | Participate in safe work practices |
| Elective Units | ||
| 23 | SITHASC301 |
Produce Asian cooked dishes |
| 24 | SITHCCC304 | Produce and serve food for buffets |
| 25 | SITXINV401 | Control stock |
