Course Information

Course Code: SIT40721
CRICOS Code: 109468C
Duration: 1 year & 9 months (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.

Course Overview

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.

Entry Requirement

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.

Career Pathways

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.

Course Structure

This course requires the completion of 32 units of competency including 26 core units and 6 elective units.

Core Units

SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
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
SITHPAT017 Prepare and model marzipan
SITHPAT013 Produce pastries
SITHPAT016 Produce Desserts
SITHPAT015 Produce petits fours
SITHCCC042 Prepare food to meet special dietary requirements
BSBTWK501 Lead diversity and inclusion
SITHCCC034 Work effectively in commercial kitchen
SITHKOP013 Plan cooking operations
SITHPAT018 Produce chocolate confectionery
SITHPAT019 Model sugar – based decorations
SITHPAT020 Design and produce sweet showpieces
SITXWHS007 Implement and monitor work health and safety practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXHRM008 Roster staff
SITXMGT004 Monitor work operations
SITXHRM009 Lead and manage people


Elective Units

Elective units selection will be reflected from your qualification pathway.


For international students, this course is registered and approved with the work component as listed on


  • Duration 1 Year and 9 Months
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