SIT40721 Certificate IV in Patisserie

Qualification Description

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.

Possible Job Titles

Chef de partie
Chef patissier

*Gamma Education & Training Pty Ltd does not guarantee that international graduates will obtain the listed jobs as international student employment will depend on factors in the student’s home country and home country corporate environment. However, Graduates will gain skills relevant to the learning and development functions performed

Course Information

Level

Certificate IV

CRICOS Course Code

109477B

COURSE DURATION

78 weeks

DURATION BREAKDOWN

Study Weeks = 60
Holiday Weeks = 18

DELIVERY LOCATIONS

Brisbane
Melbourne
Sydney

Entry Requirement

For Academic and English Requirements, please refer to Admission Requirements

Gamma Education & Training Pty Ltd is committed to providing quality, industry-relevant education while supporting students throughout their study.

Apply Course Guide

QUALIFICATION STRUCTURE

32 units must be completed:

26 Core units
6 Elective units

Units

SITXWHS007 Implement and monitor work health and safety practices
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITHKOP010 Plan and cost recipes
SITHFAB021 Provide responsible service of alcohol
SITHFAB025 Prepare and serve espresso coffee
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHPAT012 Produce specialised cakes
SITHPAT014 Produce yeast-based bakery products
SITHPAT013 Produce pastries
SITHPAT015 Produce petits fours
SITHPAT016 Produce desserts
SITHPAT011 Produce cakes
SITHPAT017 Prepare and model marzipan
SITHPAT018 Produce chocolate confectionery
SITHPAT019 Model sugar-based decorations
SITHPAT020 Design and produce sweet showpieces
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC034 Work effectively in a commercial kitchen*
SITHKOP011 Plan and implement service of buffets
SITHKOP013 Plan cooking operations**
BSBTWK501 Lead diversity and inclusion
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXHRM008 Roster staff
SITXFIN009 Manage finances within a budget
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXMGT004 Monitor work operations

More Information

Logbook

Work-Placement

*SITHCCC034 Work effectively in a commercial kitchen

You must record that you have a prepared and served menu items during a
minimum of 12 complete service periods in a commercial kitchen for a
variety of service period types.

Gamma College has its own kitchen and Café, relationships with bulk food
providers and links with industry including 5-Star outlets to help you
collate a high-quality industry relevant logbook.

**SITHKOP013 Plan Cooking Operations

This unit is used by Gamma College to provide evidence of this unit plus
holistic evidence confirming practical competence in all units where
evidence of practical skills are required. All the Kitchen Training Units
require evidence that you have completed a practical assessment and
prepare, plate, and present the subject of the unit. This evidence is
collected during the final exam under controlled environment.

The final exam requires students to attend 6 service periods at the Gamma
Kitchen