This qualification reflects the roles of pastry chefs who have a leadership, supervisory or team leading role in the kitchen. Individuals operate independently or with limited guidance from others and use discretion to solve non- routine problems.
This qualification would apply to individuals working in a variety of tourism, travel, accommodation, hospitality venues. This qualification provides a pathway to operate as a supervisor or front line manager within the industry as a small business owner or as a part of a larger organisation.
Candidates have a total of 2 years to complete the Certificate IV, however, based on a study commitment of 32-35 hours a week, candidates are able to complete this in 12 months. If student was on an Apprenticeship, the duration of the training will be within the minimum and maximum timeframe for attainment according to the Australian Apprenticeship and Traineeship guidelines. (Generally between 1 and 4 years)
fmedge has the following admission requirements to suit the delivery and assessment mode offered:
• Students are required to be competent in written and spoken English and will undertake a Language, Literacy, and Numeracy test prior to commencing the training.
• Students are required to be competent in basic computer skills i.e. conduct internet research, use email, cut and paste, use templates and prepare answers using word.
A possible training pathway for a student completing this qualification could be the following:
* SIT50416 Diploma of Hospitality Management
* SIT60316 Advanced Diploma of Hospitality Management
These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.
After achieving the SIT40716 Certificate IV in Patisserie candidates may pathway into the Diploma of Hospitality Management (SIT50416) or a Diploma within another Industry area.
‘Course Credits’ may be gained for further study on completion of this qualification.
Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.
Employment outcomes may include the following role/s:
* Chef de partie
* Chef patissier
Thirty -Two (32) units are required for award of this qualification including:
* Twenty- Six (26) are core units
* Six (6) are elective units
The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide is 1650
On successful completion of the following 32 units you will have attained the SIT40716 Certificate IV in Patisserie
The following tables outline the Units of Competencies and FMedge subjects available for this Qualification.
|Unit Code||Unit Title||Core /Elective|
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||Core|
|SITHCCC001||Use food preparation equipment||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|SITHCCC011||Use cookery skills effectively||Core|
|SITHCCC018||Prepare food to meet special dietary requirements||Core|
|SITHKOP005||Coordinate cooking operations||Core|
|SITHPAT002||Produce gateaux, torten and cakes||Core|
|SITHPAT004||Produce yeast-based bakery products||Core|
|SITHPAT005||Produce petits fours||Core|
|SITHPAT007||Prepare and model marzipan||Core|
|SITHPAT008||Produce chocolate confectionery||Core|
|SITHPAT009||Model sugar-based decorations||Core|
|SITHPAT010||Design and produce sweet buffet showpieces||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITXHRM001||Coach others in job skills||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITXCCS007||Enhance customer service experiences||Elective|
|SITHCCC015||Produce and serve food for buffets||Elective|
|BSBFIA401||Prepare financial reports||Elective|
|HLTAID003||Provide first aid||Elective|
|SITXFSA004||Develop and implement a food safety program||Elective|
|SITHKOP006||Plan catering for events or functions||Elective|
Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the SIT40716 Certificate IV in Patisserie. Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.
Upon successful completion of the required 32 units, you will be awarded SIT40716 Certificate IV in Patisserie.
Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.
Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).