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 |
SITXFSA006 Participate in safe food handling practices | Core |
SITHCCC027 Prepare dishes using basic methods of cookery SITXFSA007 Transport and store food | Core |
SITXHRM007 Coach others in job skills | Core |
SITHPAT011 Produce cakes | Core |
SITHPAT012 Produce specialised cakes | Core |
SITXINV006 Receive, store and maintain stock | Core |
SITHPAT013 Produce pastries | Core |
SITHPAT015 Produce petits fours | Core |
SITHPAT016 Produce desserts | Core |
SITHCCC023 Use food preparation equipment | Core |
SITHPAT014 Produce yeast-based bakery products | Core |
SITXWHS005 Participate in safe work practice | Core |
SITHKOP009 Clean kitchen premises and equipment | Core |
SITHCCC034 Work effectively in a commercial kitchen | Core |
SITXFSA007 Transport and store food | Elective |
HLTAID011 Provide First Aid | Elective |
SITHFAB025 Prepare and serve espresso coffee | Elective |
SITHFAB025 Prepare and model marzipan | Elective |
SITHCCC038 Produce and serve food for buffets | Elective |
SITHFAB027 Serve food and beverage | Elective |