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 firstname.lastname@example.org 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 |
| 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 gateaux, torten and cakes
Produce yeast-based bakery products
Produce petits fours
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet buffet showpieces
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
| Provide service to customers|
Enhance customer service experiences
Commercial Cookery and Catering
| Prepare vegetable, fruit, egg and farinaceous dishes|
Produce and serve food for buffets
Prepare specialised food items
Computer Operations and ICT Management
| Create and use spreadsheetss|
Create and use databases
Design and produce business documents
Communication and Teamwork
| Prepare financial reports|
Interpret financial information
| HLTAID003||Provide first aid|
Food and Beverage
| Prepare and serve non-alcoholic beverages|
Prepare and serve espresso coffee
Serve food and beverage
| SITXFSA003|| Transport and store food|
Human Resource Management
| Roster Staff|
Contribute to Assessment
Provide work skill instruction
Mentor in the Worskplace
| Receive and store stock|
| 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|