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 |
|---|---|
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITHCCC023 Use food preparation equipment | Core |
| SITHCCC042* Prepare food to meet special dietary requirements | Core |
| SITHCCC027 Prepare dishes using basic methods of cookery | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITHCCC034* Work effectively in a commercial kitchen | Core |
| SITHPAT014* Produce yeast-based bakery products | Core |
| SITXINV006* Receive, store and maintain stock | Core |
| SITHPAT016* Produce desserts | Core |
| SITHPAT011* Produce cakes | Core |
| SITHPAT012* Produce specialised cakes | Core |
| SITHPAT013* Produce pastries | Core |
| SITHPAT015* Produce petits fours | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITHPAT017* Prepare and model marzipan | Core |
| SITHPAT018* Produce chocolate confectionery | Core |
| BSBTWK501 Lead diversity and inclusion | Core |
| SITHPAT020* Design and produce sweet showpieces | Core |
| SITXWHS007 Implement and monitor work health and safety practices | Core |
| SITHKOP013* Plan cooking operations | Core |
| SITXCOM010 Manage conflict | Core |
| SITXFIN009 Manage finances within a budget | Core |
| SITXHRM009 Lead and manage people | Core |
| SITXMGT004 Monitor work operations | Core |
| SITXHRM008 Roster staff | Core |
| SITHPAT019* Model sugar-based decorations | Core |
| HLTAID011 Provide First Aid | Elective (G-C) |
| SITXINV008 Control Stock | Elective (G-C) |
| SITXFSA007* Transport and store food | Elective (G-A) |
| SITHKOP010 Plan and cost recipes | Elective (G-A) |
| SITHCCC038* Produce and serve food for buffets | Elective (G-A) |
| SITXINV007 Purchase goods | Elective (G-C) |
| Qualification packaging rules rationale: 26 core units.6 elective units |