SIT40716-Certificate IV in Patisserie

SIT40716-Certificate IV in Patisserie

COURSE DESCRIPTION

This qualification provides the skills and knowledge for an individual to become competent as qualified pastry chefs who have a supervisory or team leading role in the kitchen. Upon completion of the course they will be able to work with independently or with limited guidance from others and use discretion to solve non-routine problems.

Training Pathway

After achieving SIT40716 – Certificate IV in Patisserie, individuals could progress to Diploma of Hospitality

Employment Pathway

This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops
Possible job title includes – chef de partie, chef patissie

Duration: 84 Weeks
Fee

Tuition Fee: AUD 21500
Course Material Fee: AUD 750

Download Course Prospectus

Course Features

  • Current on www.training.gov.au
  • Duration 84 Weeks
  • Skill level All level
  • Language English
  • BSBDIV501A Manage diversity in the workplace

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  • BSBSUS301A Implement and monitor environmentally sustainable work practices

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  • HLTAID003 Provide first aid

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  • SITHCCC101 Use food preparation equipment *

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  • SITHCCC201 Produce dishes using basic methods of cookery *

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  • SITHCCC207 Use cookery skills effectively

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  • SITHCCC307 Prepare food to meet special dietary requirements *

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  • SITHKOP403 Coordinate cooking operations *

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  • SITHPAT301 Produce cakes*

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  • SITHPAT302 Produce gateaux, torten and cakes*

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  • SITHPAT303 Produce pastries*

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  • SITHPAT304 Produce yeast based bakery products*

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  • SITHPAT305 Produce petits fours*

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  • SITHPAT306 Produce desserts *

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  • SITHPAT401 Prepare and model marzipan*

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  • SITHPAT402 Produce chocolate confectionery*

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  • SITHPAT403 Model sugar based decorations*

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  • SITHPAT404 Design and produce sweet buffet showpieces*

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  • SITXCCS401 Enhance the customer service experience

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  • SITXCOM401 Manage conflict

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  • SITXFIN401 Interpret financial information

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  • SITXFIN402 Manage finances within a budget

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  • SITXFSA101 Use hygienic practices for food safety

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  • SITXFSA201 Participate in safe food handling practices

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  • SITXHRM301 Coach others in job skills

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  • SITXHRM401 Roster staff

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  • SITXHRM402 Lead and manage people

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  • SITXINV201 Receive and store stock

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  • SITXINV202 Maintain the quality of perishable items *

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  • SITXMGT401 Monitor work operations

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  • SITXWHS301 Identify hazards, assess and control safety risks

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  • SITXWHS401 Implement and monitor work health and safety practices

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