SIT40716

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.

 

DURATION

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)


ENTRY REQUIREMENTS

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.


 

PATHWAYS

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

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


 

COURSE CONTENT

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

BSBDIV501

BSBSUS401

 

Core/Elective

Core 

Core

Unit Title

Manage diversity in the workplace

Implement and monitor environmentally sustainable work practices

 

SITHCCC001

SITHCCC005

SITHCCC011

SITHCCC018

SITHKOP005

SITHPAT001

SITHPAT002

SITHPAT003

SITHPAT004

SITHPAT005

SITHPAT006

SITHPAT007

SITHPAT008

SITHPAT009

SITHPAT010

SITXCOM005

SITXFIN003

SITXFSA001

SITXFSA002

SITXHRM001

SITXHRM003

SITXINV002

SITXMGT001

SITXWHS003

SITXCCS007

SITHCCC015

BSBFIA401

HLTAID003

SITXFSA004

SITHKOP006

Use food preparation equipment

Prepare dishes using basic methods of cookery

Use cookery skills effectively

Prepare food to meet special dietary requirements

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

Enhance customer service experiences

Produce and serve food for buffets

Prepare financial reports

Provide first aid

Develop and implement a food safety program

Plan catering for events or functions

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Elective

Elective

Elective

Elective

Elective

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.


 

ACCREDITATION

Upon successful completion of the required 32 units, you will be awarded SIT40716 Certificate IV in Patisserie.


 

DELIVERY METHODS

 

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).