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.
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 11 qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
Note: Alternatively, Students may demonstrate the Language, Literacy and Numeracy requirement through the college LLN assessment test.
This course will be delivered over 60 Academic weeks of full time study and a maximum of 20 weeks of holidays and breaks.
It is expected that the program would be less in duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.
Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a chef patissier.
Recommended Educational Pathways
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 Diploma of Hospitality Management qualification.
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 de partie
- chef patissier
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training – WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 24 sessions (96 hours of Practical placement) of WBT during their studies
- Level 11, 474 Flinders Street, Melbourne VIC 3000
- 14/65 Mark Street, North Melbourne VIC 3051
Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to:
- Knowledge test,
- Written assignment,
- Practical observation /demonstration,
- Role play and
RPL /Credit Transfers
The recognition of prior learning (RPL) pathway is appropri-ate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Unit of Competence
To attain the SIT40716 – Certificate IV in Patisserie, 32 units must be completed, consisting of 26 core units and 6 elective units.
1BSBDIV501Manage diversity in the workplace
|1||BSBDIV501||Manage diversity in the workplace|
|2||BSBSUS401||Implement and monitor environmentally sustainable work practices|
|3||SITHCCC001||Use food preparation equipment|
|4||SITHCCC005||Prepare dishes using basic methods of cookery|
|5||SITHCCC011||Use cookery skills effectively|
|6||SITHCCC018||Prepare food to meet special dietary requirements|
|7||SITHKOP005||Coordinate cooking operations|
|9||SITHPAT002||Produce gateaux, torten and cakes|
|11||SITHPAT004||Produce yeast based bakery products|
|12||SITHPAT005||Produce petits fours|
|14||SITHPAT007||Prepare and model marzipan|
|15||SITHPAT008||Produce chocolate confectionary|
|16||SITHPAT009||Model sugar based decorations|
|17||SITHPAT010||Design and produce sweet buffet showpieces|
|19||SITXFIN003||Manage finances within a budget|
|20||SITXFSA001||Use hygienic practices for food safety|
|21||SITXFSA002||Participate in safe food handling practices|
|22||SITXHRM001||Coach others in job skills|
|23||SITXHRM003||Lead and manage people|
|24||SITXINV002||Maintain the quality of perishable items|
|25||SITXMGT001||Monitor work operations|
|26||SITXWHS003||Implement and monitor work health and safety practices|
|27||BSBCMM201||Communicate in the workplace|
|28||BSBSUS201||Participate in environmentally sustainable work practices|
|29||SITXCOM002||Show social and cultural sensitivity|
|30||SITXINV001||Receive and store stock|
|31||SITXWHS001||Participate in safe work practices|
|32||SITXWHS002||Identify hazards, assess and control safety risks|