This qualification reflects the role of 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.
| Units of Competency | Core/Elective |
|---|---|
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITHCCC023 Use food preparation equipment | Core |
| SITHCCC027 Prepare dishes using basic methods of cookery | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITXWHS005 Participate in safe work practice | Core |
| SITXINV006 Receive, store and maintain stock | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITHPAT014 Produce yeast-based bakery products | Core |
| SITHPAT016 Produce desserts | Core |
| SITHPAT011 Produce cakes | Core |
| SITHPAT012 Produce specialised cakes | Core |
| SITHPAT013 Produce pastries | Core |
| SITHPAT015 Produce petits fours | Core |
| SITHCCC034 Work effectively in a commercial kitchen | Core |
| SITHKOP009 Clean kitchen premises and equipment | Core |
| HLTAID011 Provide First Aid | Elective |
| SITXFSA007* Transport and store food | Elective |
| SITHKOP010 Plan and cost recipes | Elective |
| SITHCCC042* Prepare food to meet special dietary requirements | Elective |
| SITXINV007 Purchse goods | Elective |
| SITHCCC038 Produce and serve food for buffets | Elective |
| Qualification packaging rules rationale: 15 core units.6 elective units |