This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. 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, cafés and coffee shops.
STUDY PATHWAY
Students may progress to study SIT40716 - Certificate IV in Patisserie
CAREER PROSPECTS
This qualification provides a pathway to work as a Pastry Chef or a Patissier
Units Of Competency:
SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITXFSA002 Participate in safe food handling practices
SITHKOP001 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable supplies
SITHCCC005 Prepare dishes using basic methods of cookery
SITXHRM001 Coach others in job skills
SITHPAT001 Produce Cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce Pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT006 Produce desserts