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 is suitable for an Australian Apprenticeship pathway.
Job roles
This qualification provides a pathway to work in restaurants, and coffee shops.
Possible job titles include:
chef de partie
chef patissier.
Subjects
32 units must be completed:
27 core units
5 elective units, consisting of:
5 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
SITXWHS301 Identify hazards, assess and control safety risks
Working in Industry
SITHIND201 Source and use information on the hospitality industry
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:
Pastry chef de partie
SITHKOP401 Plan and display buffets
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
SITXHRM401 Roster staff
SITXINV301 Purchase goods
Pathways...
Pathways into the qualification
Individuals may enter SIT40713 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, and/or gain industry experience prior to entering the qualification.
Pathways from the qualification
After achieving SIT40713 Certificate IV in Patisserie, individuals could progress to SIT50313 Diploma of Hospitality.
Entry Requirements
There are no entry requirements for this qualification.
Licensing Information
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Employability Skills
Employability Skill
Industry/enterprise requirements for this qualification include:
Communication
Providing food production briefings to pastry kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the food production period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems..
Initiative and enterprise
Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and patisserie products; suggesting ideas for new or improved products and increased profitability.
Learning
Knowing sources of new information on food trends, patisserie products, services and suppliers; being aware of opportunities to learn and participating in pastry cooking professional development activities; supporting team members to learn.
Planning and organising
Planning food production requirements and organising availability of supplies for the food production period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to patisserie items and food volume requirements; monitoring and assessing operational efficiency and quality output of the pastry kitchen during the food production period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver quality patisseries products for customers.
Problem-solving
Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate pastry kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the pastry kitchen.
Self-management
Understanding legal compliance issues and providing advice to team members; organising and selfdirecting own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving pastry kitchen coordination and team leading skills.
Teamwork
Motivating and leading pastry kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with pastry kitchen team members.
Technology
Understanding the operating capability of, selecting and using pastry kitchen tools and equipment, computer systems, software and information systems that assist in coordinating cooking operations and team leading activities.