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 |
