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.
To receive this qualification you must complete 32 units, 26 core units and 6 elective units. 22 of the units would have been completed in the Certificate III in Patisserie.
Students attend college 20 hours per week over 2 days.
The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.
Workbased Training (completed in the Certificate III)
As part of the course, students are required to complete 24 occasions of Workbased Training. The college will assist you in finding a suitable venue for you to complete your WBT.
SITXFSA001 Use hygienic practices for food safety (pre-requisite for all practical 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
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
BSBWOR203 Work effectively with others*
SITXWHS001 Participate in safe work practices
SITXINV001 Receive and store stock
SITHCCC003 Prepare and present sandwiches
SITHCCC006 Prepare appetisers and salad
BSBSUS201 Participate in environmentally sustainable work practices
*credit exemptions granted from Certificate III in Patisserie