Certificate IV in Patisserie – SIT40716

Qualifications list

Requirements for SIT40716 – Certificate IV in Patisserie

• 26 cores
• 6 electives

Qualification units

Code	Unit name	Type
BSBDIV501	Manage diversity in the workplace	Core
BSBSUS401	Implement and monitor environmentally sustainable work practices	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
SITHKOP005	Coordinate cooking operations	Core
SITHPAT001	Produce cakes	Core
SITHPAT003	Produce pastries	Core
SITHPAT002	Produce gateaux, torten and cakes	Core
SITHPAT004	Produce yeast-based bakery products	Core
SITHPAT005	Produce petits fours	Core
SITHPAT006	Produce desserts	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
SITXCOM005	Manage conflict	Core
SITXFIN003	Manage finances within a budget	Core
SITXFSA001	Use hygienic practices for food safety	Core
SITXFSA002	Participate in safe food handling practices	Core
SITXHRM001	Coach others in job skills	Core
SITXHRM003	Lead and manage people	Core
SITXINV002	Maintain the quality of perishable items	Core
SITXMGT001	Monitor work operations	Core
SITXWHS003	Implement and monitor work health and safety practices	Core
HLTAID003	Provide first aid	Elective
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes	Elective
SITHCCC015	Produce and serve food for buffets	Elective
SITHFAB007	Serve food and beverage	Elective
SITHIND002	Source and use information on the hospitality industry	Elective
SITHKOP002	Plan and cost basic menus	Elective
SITHKOP004	Develop menus for special dietary requirements	Elective
SITXCCS007	Enhance the customer service experiences	Elective
SITXFIN002	Interpret financial information	Elective
SITXFSA003	Transport and store food	Elective
SITXFSA004	Develop and implement a food safety program	Elective
SITXHRM002	Roster staff	Elective
SITXINV001	Receive and store stock	Elective
SITXINV003	Purchase goods	Elective
SITXINV004	Control stock	Elective
SITXWHS002	Identify hazards, assess and control safety risks	Elective

Qualifications list