Certificate III in Patisserie / Certificate IV in Baking

SIT31021 Certificate III in Patisserie

• SIT31021 Certificate III in Patisserie

• UNIT CODE
• SITHCCC023
  Use food preparation equipment

  UNIT CODE :

  SITHCCC023

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Use food preparation equipment
  

• UNIT CODE
• SITHCCC027
  Prepare dishes using basic methods of cookery

  UNIT CODE :

  SITHCCC027

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Prepare dishes using basic methods of cookery
  

• UNIT CODE
• SITHCCC034
  Work effectively in a commercial kitchen

  UNIT CODE :

  SITHCCC034

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Work effectively in a commercial kitchen
  

• UNIT CODE
• SITHKOP009
  Clean kitchen premises and equipment

  UNIT CODE :

  SITHKOP009

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Clean kitchen premises and equipment
  

• UNIT CODE
• SITHPAT011
  Produce cakes

  UNIT CODE :

  SITHPAT011

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce cakes
  

• UNIT CODE
• SITHPAT012
  Produce specialised cakes

  UNIT CODE :

  SITHPAT012

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce specialised cakes
  

• UNIT CODE
• SITHPAT013
  Produce pastries

  UNIT CODE :

  SITHPAT013

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce pastries
  

• UNIT CODE
• SITHPAT014
  Produce yeast-based bakery products

  UNIT CODE :

  SITHPAT014

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce yeast-based bakery products
  

• UNIT CODE
• SITHPAT015
  Produce petits fours

  UNIT CODE :

  SITHPAT015

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce petits fours
  

• UNIT CODE
• SITHPAT016
  Produce desserts

  UNIT CODE :

  SITHPAT016

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce desserts
  

• UNIT CODE
• SITXFSA005
  Use hygienic practices for food safety

  UNIT CODE :

  SITXFSA005

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
• UNIT NAME
• Use hygienic practices for food safety
  

• UNIT CODE
• SITXFSA006
  Participate in safe food handling practices

  UNIT CODE :

  SITXFSA006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
• UNIT NAME
• Participate in safe food handling practices
  

• UNIT CODE
• SITXHRM007
  Coach others in job skills

  UNIT CODE :

  SITXHRM007

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
• UNIT NAME
• Coach others in job skills
  

• UNIT CODE
• SITXINV006
  Receive, store and maintain stock

  UNIT CODE :

  SITXINV006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Receive, store and maintain stock
  

• UNIT CODE
• SITXWHS005
  Participate in safe work practices

  UNIT CODE :

  SITXWHS005

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
• UNIT NAME
• Participate in safe work practices
  

FBP40221 Certificate IV in Baking

• FBP40221 Certificate IV in Baking

• UNIT CODE
• BSBSUS411
  Implement and monitor environmentally sustainable work practices

  UNIT CODE :

  BSBSUS411

  Unit description :

  This unit describes the skills and knowledge required to analyse and implement improvements to the environmental sustainability of work practices and monitor their effectiveness.
• UNIT NAME
• Implement and monitor environmentally sustainable work practices
  

• UNIT CODE
• FBPFSY4001
  Supervise and maintain a food safety plan

  UNIT CODE :

  FBPFSY4001

  Unit description :

  This unit of competency describes the skills and knowledge required to maintain and implement a hazard analysis critical control point (HACCP) based food safety plan. It includes the ability to monitor the implementation of a food safety plan, to revise, verify and validate the system, and to respond to audit findings for the system.
• UNIT NAME
• Supervise and maintain a food safety plan
  

• UNIT CODE
• FBPRBK3016
  Control and order bakery stock

  UNIT CODE :

  FBPRBK3016

  Unit description :

  This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment.
• UNIT NAME
• Control and order bakery stock
  

• UNIT CODE
• FBPRBK4004
  Develop baked products

  UNIT CODE :

  FBPRBK4004

  Unit description :
• UNIT NAME
• Develop baked products
  

• UNIT CODE
• FBPRBK4006
  Coordinate baking operations

  UNIT CODE :

  FBPRBK4006

  Unit description :

  This unit of competency describes the skills and knowledge required to apply baking techniques to develop baked products in a commercial baking environment.
• UNIT NAME
• Coordinate baking operations
  

• UNIT CODE
• FBPWHS4002
  Maintain work health and safety processes

  UNIT CODE :

  FBPWHS4002

  Unit description :

  This unit of competency describes the skills and knowledge required to monitor the workplace health and safety policies, procedures and programs, in order to meet legislative requirements.
• UNIT NAME
• Maintain work health and safety processes
  

• UNIT CODE
• SITXHRM001
  Coach others in job skills

  UNIT CODE :

  SITXHRM001

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
• UNIT NAME
• Coach others in job skills