Certificate IV in Patisserie
SIT40721
Central Job Mart Pty Ltd in VIC offers Certificate IV in Patisserie (SIT40721), a nationally recognised AQF Level 4 qualification.
Central Job Mart Pty Ltd
Tier 2Private RTO · VIC
0.0· 0 reviews
Domestic fee · Full qualification
- ATAR requirement
- No ATAR — entry by application
Career outcome
Mapped ANZSCO occupation
- Bakers and PastrycooksANZSCO 3511
- PastrycookANZSCO 351112
Subjects & units of competency
26 core units · 29 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Core units
· All core units must be completed- 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
Group Electives
· select units from this group to complete the qualification- BSBFIN401
Report on financial activity
ELECTIVE - BSBSUS211
Participate in sustainable work practices
ELECTIVE - FBPRBK3005
Produce basic bread products
ELECTIVE - FBPRBK3014
Produce sweet yeast products
ELECTIVE - FBPRBK4001
Produce artisan bread products
ELECTIVE - FBPRBK4005
Apply advanced finishing techniques for specialty cakes
ELECTIVE - HLTAID011
Provide First Aid
ELECTIVE - SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
ELECTIVE - SIRXOSM003
Use social media and online tools
ELECTIVE - SIRXOSM006
Develop and manage social media and online strategies
ELECTIVE - SIRXOSM007
Manage risk to organisational reputation in an online setting
ELECTIVE - SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
ELECTIVE - SITHCCC038
Produce and serve food for buffets
ELECTIVE - SITHCCC044
Prepare specialised food items
ELECTIVE - SITHFAB025
Prepare and serve espresso coffee
ELECTIVE - SITHFAB027
Serve food and beverage
ELECTIVE - SITHFAB038
Plan and monitor espresso coffee service
ELECTIVE - SITHKOP010
Plan and cost recipes
ELECTIVE - SITHKOP011
Plan and implement service of buffets
ELECTIVE - SITHKOP012
Develop recipes for special dietary requirements
ELECTIVE - SITHKOP014
Plan catering for events or functions
ELECTIVE - SITXCCS014
Provide service to customers
ELECTIVE - SITXCCS015
Enhance customer service experiences
ELECTIVE - SITXFIN008
Interpret financial information
ELECTIVE - SITXFSA007
Transport and store food
ELECTIVE - SITXFSA008
Develop and implement a food safety program
ELECTIVE - SITXINV007
Purchase goods
ELECTIVE - SITXINV008
Control stock
ELECTIVE - SITXWHS006
Identify hazards, assess and control safety risks
ELECTIVE