Program Description
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 judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Program Structure
| Subject Code | Subject Name |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC011 | Use cookery skills effectively |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | produce pastries |
| SITHPAT004 | Produce yeast-based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT006 | Produce desserts |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXHRM001 | Coach others in job skills |
| SITXIN002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| BSBITU201 | Produce simple word documents |
| SITXINV001 | Receive and store stock |
| SITHIND002 | Source and use information on the hospitality industry |
| BSBCMM201 | Communicate in the workplace |
Possible Job Outcomes
• Pastry Chef
• Patissier