Course Code: SIT31021
CRICOS Code: 109734A
Duration: 1 year (full time)
Training Delivery:
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement
This qualification reflects the role of the pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision, using plans, policies and procedures to guide work activities.
There are no entry requirements for this qualification defined in the training package, Evolution requires additional:
-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.
-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).
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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.
Additional information about Fees, Charges and Refund can be found here.
Graduates will be able to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
This course requires the completion of 21 units of competency including 15 core units and 6 elective units.
Core Units
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXWHS005 | Participate in safe work practices |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHPAT014 | Produce yeast-based bakery products |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM007 | Coach others in job skills |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT016 | Produce Desserts |
| SITHPAT015 | Produce petits fours |
| SITHCCC034 | Work effectively in commercial kitchen |
Elective Units
| FBPRBK3014 | Produce sweet yeast products |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT017 | Prepare and model marzipan |
| SITXCOM007 | Show social and cultural sensitivity |
| SITXFSA007 | Transport and store food |
For international students, this course is registered and approved with the work component as listed on https://cricos.education.gov.au/Course/CourseDetails.aspx?CourseCode=109734A
