Course details
CRICOS course code:
Level of study:
Summary
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.
Delivery mode
Virtual Training (workshops at different locations)
In class (NSW/QLD/TAS Campuses)
Blended (Virtual Training and In class)
COURSE FORMAT
Core Subjects
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
Elective Subjects
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITHFAB019 Plan and monitor espresso coffee service
SITHKOP002 Plan and cost basic menus
SITHKOP003 Plan and display buffets
SITHKOP004 Develop menus for special dietary requirements
RELATED OCCUPATIONS
- Chef De Partie
- Chef Patissier
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