SIT40721 Certificate IV in Patisserie
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 organisations where patisserie products are prepared and served, including patissiers, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
Possible job titles include:
• Chef de partie
• Chef Patissier
Subjects in this qualification
BSBTWK501 Lead diversity and inclusion
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 *
SITHKOP03 Plan cooking operations*
SITHPAT011 Produce cakes*
SITHPAT012 Produce specialised cakes*
SITHPAT013 Produce pastries*
SITHPAT014 Produce yeast-based bakery products*
SITHPAT015 Produce petit fours*
SITHPAT016 Produce desserts*
SITHPAT017 Prepare and model marzipan*
SITHPAT018 Produce chocolate confectionary*
SITHPAT019 Model sugar-based decorations*
SITHPAT020 Design and produce sweet buffet showpieces*
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXHRM009 Lead and manage people
SITXINV006 Receive, store and maintain stock *
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITXWHS007 Implement and monitor work health and safety practices
*Prerequisite is SITXFSA005 Use hygienic practices for food safety
Elective Subjects
Plus, a minimum of 6 elective subjects are required in order to gain the certificate.
These 6 elective subjects can be chosen from the following units of competency
SITHCCC038 Produce and serve food for buffets*
SITHCCC044 Produce specialised food items*
SITXWHS001 Participate in safe work practices
SITHCCC024 Prepare and present simple dishes*
SITXINV007 Purchase goods
SITXINV008 Control stock
SITHKOP010 Plan and cost recipes
SITHKOP009 Clean kitchen premises and equipment
SIRXOSM003 Use social media and online tools
BSBSUS211 Participate in sustainable work practices
Please note more than 6 elective units can be chosen but each extra elective may incur an extra cost to the candidate.
Important Information
Any other elective unit the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.
This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.
Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.
Please contact Culinary Solutions Australia for more information to discuss your individual requirements,
Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.
To apply for this qualification please download and complete the Enrolment Form below and return to
Culinary Solutions Australia
Unit 2/3 Austral Place
Hallam
Victoria 3803
Or email to info@culinarysolutions.com.au
