This qualification 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.
|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|
|HLTAID003||Provide first aid||Elective|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||Elective|
|SITHCCC015||Produce and serve food for buffets||Elective|
|SITHFAB007||Serve food and beverage||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
|SITHKOP002||Plan and cost basic menus||Elective|
|SITHKOP004||Develop menus for special dietary requirements||Elective|
|SITXCCS007||Enhance the customer service experiences||Elective|
|SITXFIN002||Interpret financial information||Elective|
|SITXFSA003||Transport and store food||Elective|
|SITXFSA004||Develop and implement a food safety program||Elective|
|SITXINV001||Receive and store stock||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
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