Certificate IV in Patisserie – SIT40716

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.
Possible job titles include:

  • chef de partie
  • chef patissier

    To achieve the SIT40716 Certificate IV in Patisserie, 32 units must be completed. This is made up of all 26 Core units, plus a total of 6 Elective units. For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome. These elective units can be chosen when consulting one of the Brisbane Business & Hospitality staff who can offer you guidance and assistance to choose the right stream for you.

    Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.

    This course is structured through competency based training and assessment. Course duration is based on individual training requirements.

    Students who wish to enrol in Brisbane Business & Hospitality Training programs are required to obtain a copy of the Student Handbook before making a final decision on training. There are no prerequisites for entry to this qualification.

    This course may be delivered through a combination of class, workplace, self-paced and distance learning.

    Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.

    Brisbane Business & Hospitality Training has a rolling intake. Continuous enrolments allow students to commence training at any time. Enrolments for traineeships involve a consultant visiting your workplace to complete paperwork and answer questions. Call Brisbane Business & Hospitality Training on 07 3117 9722 or 0409 890 298 or email info@bbht.com.au for details.

    Participate in environmentally sustainable work practices Clean premises and equipment Provide housekeeping services to guests Prepare rooms for guests Receive and store stock

    This is made up of all 11 Core units, plus a total of 4 Elective units.

    MANDATORY CORE UNITS

    BSBDIV501
    BSBSUS401
    SITHCCC001
    SITHCCC005
    SITHCCC011
    SITHCCC018
    SITHKOP005
    SITHPAT001
    SITHPAT002
    SITHPAT003
    SITHPAT004
    SITHPAT005
    SITHPAT006
    SITHPAT007
    SITHPAT008
    SITHPAT009
    SITHPAT010
    SITXCOM005
    SITXFIN003
    SITXFSA001
    SITXFSA002
    SITXHRM001
    SITXHRM003
    SITXINV002
    SITXMGT001
    SITXWHS003
    Manage diversity in the workplace
    Implement and monitor environmentally sustainable work practices
    Use food preparation equipment
    Prepare dishes using basic methods of cookery
    Use cookery skills effectively
    Prepare food to meet special dietary requirementst
    Coordinate cooking operations
    Produce cakes
    Produce gateaux, torten and cakes
    Produce pastries
    Produce yeast-based bakery products
    Produce petits fours
    Produce desserts
    Prepare and model marzipan
    Produce chocolate confectionery
    Model sugar-based decorations
    Design and produce sweet buffet showpieces
    Manage conflict
    Manage finances within a budget
    Use hygienic practices for food safety
    Participate in safe food handling practices
    Coach others in job skills
    Lead and manage people
    Maintain the quality of perishable items
    Monitor work operations
    Implement and monitor work health and safety practices

    6 ELECTIVE UNITS

    Client and Customer Service

    SITXCCS006
    SITXCCS007
    Provide service to customers
    Enhance customer service experiences

    Commercial Cookery and Catering

    SITHCCC008
    SITHCCC015
    SITHCCC021
    Prepare vegetable, fruit, egg and farinaceous dishes
    Produce and serve food for buffets
    Prepare specialised food items

    Computer Operations and ICT Management

    BSBITU202
    BSBITU301
    BSBITU306
    Create and use spreadsheetss
    Create and use databases
    Design and produce business documents

    Communication and Teamwork

    BSBFIA401
    SITXFIN002
    Prepare financial reports
    Interpret financial information

    First Aid

    HLTAID003
    Provide first aid

    Food and Beverage

    SITHFAB004
    SITHFAB005
    SITHFAB007
    Prepare and serve non-alcoholic beverages
    Prepare and serve espresso coffee
    Serve food and beverage

    Food Safety

    SITXFSA003
    Transport and store food

    Human Resource Management

    SITXHRM002
    TAEASS301B
    TAEDEL301
    TAEDEL404
    Roster Staff
    Contribute to Assessment
    Provide work skill instruction
    Mentor in the Worskplace

    Inventory

    SITXINV001
    SITXINV003
    SITXINV004
    Receive and store stock
    Purchase goods
    Control Stock

    Kitchen Operations

    SITHKOP002
    SITHKOP003
    SITHKOP004
    SITHKOP006
    Plan and cost basic menus
    Plan and display buffets
    Develop menus for special dietary reuirements
    Plan catering for events or functions

    Work Health and Safety

    SITXWHS002
    Identify hazards, assess and control safety risks

    Working in Industry

    SITHIND002
    Source and use information on the hospitality industry