CRICOS 095807G
This program is scheduled for 35 weeks including 2 weeks of Term Break. (After Credit Transfer)Students will attend the college 2.5 days per week (20 hours a week full time study).
All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.
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, caf s, and coffee shops.
Possible job titles include:
• Chef de partie
• Chef patissier
Individuals may enter SIT40716 Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications (SIT31016 - Certificate III in Patisserie) , and/or gain industry experience prior to entering the qualification.
After achieving SIT40716 Certificate IV in Patisseire individuals could progress to :
♦SIT50416 - Diploma of Hospitality Management.
Domestic students:
♦Students must be minimum 18 years of age and have completed an equivalent of year 12
♦have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment
International students:
♦Students must be minimum 18 years of age and have completed an equivalent of year 12
♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment.
♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.
32 units must be completed:
♦ 26 core units
♦ 6 elective units
The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.
| ♦ | Unit code | Unit name | Unit Type |
|---|---|---|---|
| ♦ | BSBDIV501 | Manage diversity in the workplace | Core |
| ♦ | BSBSUS401 | Implement and monitor environmentally sustainable work practices | Core |
| ♦ | SITXCOM005 | Manage conflict | Core |
| ♦ | SITXHRM003 | Lead and manage people | Core |
| ♦ | SITXFIN003 | Manage finances within a budget | Core |
| ♦ | SITXMGT001 | Monitor work operations | Core |
| ♦ | SITXWHS003 | Implement and monitor work health and safety practices | Core |
| ♦ | SITHKOP005 | Coordinate cooking operations *(Work Placement) | 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 |
| ♦ | 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 |
| ♦ | SITHPAT001 | Produce cakes | Core |
| ♦ | SITHPAT002 | Produce gateaux, torten and cakes | Core |
| ♦ | SITHPAT003 | Produce pastries | Core |
| ♦ | SITHPAT004 | Produce yeast-based bakery products | Core |
| ♦ | SITHPAT005 | Produce petits fours | Core |
| ♦ | SITHPAT006 | Produce desserts | Core |
| ♦ | SITXFSA001 | Use hygienic practices for food safety | Core |
| ♦ | SITXFSA002 | Participate in safe food handling practices | Core |
| ♦ | SITXHRM001 | Coach others in job skills | Core |
| ♦ | SITXINV002 | Maintain the quality of perishable items | Core |
| ♦ | SITXHRM002 | Roster staff | Listed Electives |
| ♦ | SITXINV001 | Receive and store stock | Listed Electives |
| ♦ | SITHIND002 | Source and use information on the hospitality industry | Listed Electives |
| ♦ | SITXWHS001 | Participate in safe work practices | Listed Electives |
| ♦ | BSBSUS201 | Participate in environmentally sustainable work practices | Listed Electives |
| ♦ | SITHCCC003 | Prepare and present sandwiches | Listed Electives |
This program is delivered face to face in a class room and business operation environment, offering management, research and simulated operation activities. Students will be required to complete comprehensive project activities. In addition, students will spend homework time researching and formalising projects using a computer.
Some assessment activities will be completed in the workshop and simulated Business environment.
In a highly supportive environment, the Trainer will teach students theory and practical activities in a classroom environment, providing real life examples about the work place. Activities include: group discussions; case studies / scenarios; role plays; computer based activities; research; presentations; project/activities; practical application of skills.
RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.
For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.
Theory Classes will be conducted at : Level 2 West , 50 Grenfell street, Adelaide 5000
Practicals / Workshops at : University of South Australia, Playford Building,Level 7, Room No P15, Forme Road , Adelaide 5000
