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.
| Units of Competency | Core/Elective |
|---|---|
| BSBTWK501 Lead diversity and inclusion | Core |
| SITHCCC023 Use food preparation equipment | Core |
| SITHCCC027 Prepare dishes using basic methods of cookery | Core |
| SITHCCC034 Work effectively in a commercial kitchen | Core |
| SITHCCC042 Prepare food to meet special dietary requirements | Core |
| SITHKOP013 Plan cooking operations | Core |
| SITHPAT011 Produce cakes | Core |
| SITHPAT012 Produce specialised cakes | Core |
| SITHPAT013 Produce pastries | Core |
| SITHPAT014 Produce yeast-based bakery products | Core |
| SITHPAT015 Produce petits fours | Core |
| SITHPAT016 Produce desserts | Core |
| SITHPAT017 Prepare and model marzipan | Core |
| SITHPAT018 Produce chocolate confectionery | Core |
| SITHPAT019 Model sugar-based decorations | Core |
| SITHPAT020 Design and produce sweet showpieces | Core |
| SITXCOM010 Manage conflict | Core |
| SITXFIN009 Manage finances within a budget | Core |
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITXHRM008 Roster staff | Core |
| SITXHRM009 Lead and manage people | Core |
| SITXINV006 Receive, store and maintain stock | Core |
| SITXMGT004 Monitor work operations | Core |
| SITXWHS007 Implement and monitor work health and safety practices | Core |
| SITXFSA007 Transport and store food | Elective |
| HLTAID011 Provide First Aid | Elective |
| SITHFAB025 Prepare and serve espresso coffee | Elective |
| SITXINV007 Purchase goods | Elective |
| SITHCCC038 Produce and serve food for buffets | Elective |
| SITHFAB027 Serve food and beverage | Elective |