Certificate
Course Overview:
This qualification equips you, as a pastry chef, to take a supervisory or team-leading role in the kitchen. You will 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, cafes, and coffee shops.
Course Structure:
To receive this qualification, you must complete 32 units: 26 core units and 6 elective units. You will attend classes 20 hours per week over 2 days (excluding self-directed study).
The course has 6 stages, each of 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5 and 6 each have 10 weeks, with holidays in between.
Units:
Students need to complete 32 units of competency, consisting of:
Core Units
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
SITHKOP013* Plan cooking operations
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
SITXCOM010 Manage conflict
SITXFIN009 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
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
Elective Units
FBPRBK3014 Produce sweet yeast products
FBPRK3005 Produce basic bread products
SITHKOP010 Plan and cost recipes
SITHKOP009* Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXCOM007 Show social and cultural sensitivity
Notes:
*This unit is undertaken in the first week as it is a prerequisite for many other units.
*Prerequisites are
SITXFSA005* Use hygienic practices for food safety
SITHCCC027* Prepare dishes using basic methods of cookery
# SITHCCC034* Work effectively in a commercial kitchen ^ minimum 12 occasions of work-based training.