CRICOS Course Code: 109476C
SIT40721 Certificate IV in Patisserie
The qualification of SIT40721 Certificate IV in Patisserie reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They 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, cafés, and coffee shops. This course aims to assist the students gain fundamental skills and competencies required to work within the hospitality sector. Students will develop the required skills to effectively operate in a patisserie environment and gain knowledge in kitchen operations and hospitality. This course provides a pathway to further qualifications and learning.
32 Units
Recognition of Prior Learning (RPL)
RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.
GCA International Student Admission Requirments
| Unit Code | Unit description | Type |
|---|---|---|
| BSBTWK501 | Lead diversity and inclusion | CORE |
| SITHCCC023* | Use food preparation equipment | CORE |
| SITHCCC027* | Prepare dishes using basic methods of cookery | CORE |
| SITHCCC034* | Work effectively in a commercial kitchen | CORE |
| SITHCCC042* | Prepare food to meet special dietary requirements | CORE |
| SITHKOP013 | Plan cooking operations | CORE |
| SITHPAT011* | Produce cakes | CORE |
| SITHPAT012* | Produce specialised cakes | CORE |
| SITHPAT013* | Produce pastries | CORE |
| SITHPAT014* | Produce yeast-based bakery products | CORE |
| SITHPAT015* | Produce petits fours | CORE |
| SITHPAT016* | Produce desserts | CORE |
| SITHPAT017* | Prepare and model marzipan | CORE |
| SITHPAT018* | Produce chocolate confectionery | CORE |
| SITHPAT019* | Model sugar-based decorations | CORE |
| SITHPAT020* | Design and produce sweet showpieces | CORE |
| SITXCOM010 | Manage conflict | CORE |
| SITXFIN009 | Manage finances within a budget | CORE |
| SITXFSA005 | Use hygienic practices for food safety | CORE |
| SITXFSA006 | Participate in safe food handling practices | CORE |
| SITXHRM007 | Coach others in job skills | CORE |
| SITXHRM008 | Roster staff | CORE |
| SITXHRM009 | Lead and manage people | CORE |
| SITXINV006* | Receive, store and maintain stock | CORE |
| SITXMGT004 | Monitor work operations | CORE |
| SITXWHS007 | Implement and monitor work health and safety practices | CORE |
| SITXINV007 | Purchase goods | ELECTIVE |
| SITXFSA008* | Develop and implement a food safety program | ELECTIVE |
| SITHKOP010 | Plan and cost recipes | ELECTIVE |
| SITXCCS014 | Provide service to customers | ELECTIVE |
| SITXFSA007* | Transport and store food | ELECTIVE |
| SITXWHS006 | Identify hazards, assess and control safety risks | ELECTIVE |
DELIVERY METHOD
All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.
Students will also be required access to computer and internet in order to complete reading modules and assessments.”
Course language: English
