Program 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 guidance form others and use discretion to solve non-routine problems.
Program Structure
Subject Code | Subject Name |
BSBDIV501 | Manage diversity in the workplace |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
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 petit fours |
SITHPAT006 | Produce desserts |
SITHPAT007 | Prepare and model marzipan |
SITHPAT008 | Produce chocolate confectionary |
SITHPAT009 | Model sugar-based decorations |
SITGPAT010 | 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 |
SITHIND002 | Source and use information on the hospitality industry |
SITXFSA001 | Use hygienic practices for food safety |
SITXHRM002 | Roster staff |
SITXINV001 | Receive and store stock |
SITXINV003 | Purchase goods |
SITXINV004 | Control stock |
Possible Job Outcomes
• Chef de partie
• Chef Patissier