Course Code: SIT40721
CRICOS Code: 109468C
Duration: 1 year & 9 months (full time)
Training Delivery:
Sydney Campus @ Level 7, 8 Quay Street, Haymarket, 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 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.
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 32 units of competency including 26 core units and 6 elective units.
Core Units
| BSBTWK501 | Lead diversity and inclusion |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC034 | Work effectively in commercial kitchen |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT014 | Produce yeast-based bakery products |
| SITHPAT015 | Produce petits fours |
| SITHPAT016 | Produce desserts |
| SITHPAT017 | Prepare and model marzipan |
| SITHPAT018 | Produce chocolate confectionery |
| SITHPAT019 | Model sugar – based decorations |
| SITHPAT020 | Design and produce sweet showpieces |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006 | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
Elective Units
| FBPRBK3014 | Produce sweet yeast products |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP015 | Design and cost menus |
| SITXCCS015 | Enhance customer service experiences |
| SITXFSA008 | Develop and implement a food safety program |
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=109468C
