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.

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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, cafes, and coffee shops.

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CRICOS code: 109474E

 

Course Duration

Total course duration of 78 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Work Placement (12 complete service periods)

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

Career Opportunities

• Chef de partie

• Chef patissier

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of SIT40721 Certificate IV in Patisserie, students can pursue the SIT50422 Diploma of Hospitality Management

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Unit Competencies

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There are 32 units in total must be completed for this qualification.

 

​Core Units

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BSBTWK501 Lead diversity and inclusion

SITHKOP013 Plan cooking operations

SITXCOM010 Manage conflict

SITXFIN009    Manage finances within a budget

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXMGT004 Monitor work operations

SITXWHS007 Implement and monitor work health and safety practices

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC034  Work effectively in a commercial kitchen

SITHCCC042 Prepare food to meet special dietary requirements

SITHPAT011  Produce cakes

SITHPAT012  Produce specialised cakes

SITHPAT013  Produce pastries

SITHPAT014  Produce yeast-based bakery products

SITHPAT015  Produce petits fours

SITHPAT016  Produce desserts

SITHPAT017  Prepare and model marzipan

SITHPAT018  Produce chocolate confectionery

SITHPAT019  Model sugar-based decorations

SITHPAT020  Design and produce sweet showpieces

SITXFSA005   Use hygienic practices for food safety

SITXFSA006   Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXINV006   Receive, store and maintain stock​

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Elective Units

SITHCCC038 Produce and serve food for buffets

SITHKOP012 Develop recipes for special dietary requirements

SITXFSA008  Develop and implement a food safety program

SITHKOP015 Design and cost menus

SITHKOP009 Clean kitchen premises and equipment

SITXWHS005 Participate in safe work practices

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Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor, 100-104 Murray Street, Perth WA 6000 (The School Cafe)

                            267 Scarborough Beach Rd, Mount Hawthorn WA (The Cooking Professor)