WHAT IS SKILLS RECOGNITION & RPL:
Skills Recognition and Recognition of Prior Learning (RPL) allows people like you to achieve this qualification without any classroom study, and usually within weeks.
In order to obtain this qualification so quickly, all you need to do is supply evidence which proves your experience in the units that make up the qualification. Our Skills Recognition & RPL Facilitators will assist you with this process. From there, we’ll work with our RTO partners so that you’ll receive your qualification in no time!
Watch our video to learn more about the process, or continue reading to learn more about RPL.
DETAILS:
RPL Price: $2200
Who This Is For:
In order to achieve this qualification via Skills Recognition & RPL, you should be able to perform or have a strong knowledge of the skills listed in the course units below. You will need to be able to provide evidence of this knowledge, such as videos, photographs, work orders, your resume, letters of validation, and statements of attainment. The more evidence you can provide, the better your case. Feel free to read more about RPL and evidence suggestions here.
Why Get Qualified Australia:
We provide candidates with Skills Recognition & RPL services nationwide. You never need to visit our office, nor do you have to sit in a classroom. Our 100% money back guarantee ensures that, if we can’t get you qualified, you can get your money back. Please refer to our terms & conditions for more details. As Australia’s leading Skills Recognition & RPL Specialists, we offer hundreds of qualifications via dozens of our RTO partners..
How To Achieve This Qualification:
As this is not a course, you do not need to complete the units listed below. Instead, you simply need to prove that you’re competent in the units shown. Our Facilitators will help make this an easy process for you.
Want to know if you’re eligible to obtain this qualification via Skills Recognition & RPL? Then why not start a Free Skills Review today, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!
Units of Competency:
You’ll need to show you’re experienced in the following units:22 units must be completed:
- 18 core units
- 4 elective units, consisting of:
- 2 units from the list below
- 2 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Core units
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR203B Work effectively with others
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHCCC207 Use cookery skills effectively *
SITHKOP101 Clean kitchen premises and equipment *
SITHPAT301 Produce cakes *
SITHPAT302 Produce gateaux, torten and cakes *
SITHPAT303 Produce pastries *
SITHPAT304 Produce yeast based bakery products *
SITHPAT305 Produce petits fours *
SITHPAT306 Produce desserts *
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXINV202 Maintain the quality of perishable items *
SITXWHS101 Participate in safe work practices
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Elective units
Administration
BSBCMM201A Communicate in the workplace
TLIE1005A Carry out basic workplace calculations
Client and Customer Service
SITXCCS303 Provide service to customers
Commercial Cookery and Catering
SITHCCC304 Produce and serve food for buffets *
SITHCCC307 Prepare food to meet special dietary requirements *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Communication and Teamwork
SITXCOM201 Show social and cultural sensitivity
Computer Operations and ICT Management
BSBITU102A Develop keyboard skills
BSBITU201A Produce simple word processed documents
BSBITU202A Create and use spreadsheets
BSBITU306A Design and produce business documents
BSBWOR204A Use business technology
Environmental Sustainability
BSBSUS301A Implement and monitor environmentally sustainable work practices
Food and Beverage
SITHFAB203 Prepare and serve non-alcoholic beverages *
SITHFAB204 Prepare and serve espresso coffee *
SITHFAB206 Serve food and beverage *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Inventory
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
Kitchen Operations
SITHKOP302 Plan and cost basic menus
Quality and Innovation
BSBINN201A Contribute to workplace innovation
Work Health and Safety
SITXWHS301 Identify hazards, assess and control safety risks
Working in Industry
SITHIND201 Source and use information on the hospitality industry
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:
Pastry Chef
BSBITU202A Create and use spreadsheets
SITHCCC304 Produce and serve food for buffets
SITHCCC307 Prepare food to meet special dietary requirements
SITHFAB204 Prepare and serve espresso coffee
Awarded By
RTO
Australian Hospitality Skills Recognition (Code 32217)
Additional information
There are no entry requirements for this qualification.
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing
Employability Skill | Industry/enterprise requirements for this qualification include: |
Communication | Interpreting food preparation lists and discussing with colleagues and supervisors to determine the operational requirements of the food production period; interpreting verbal and written information about recipes, patisserie items and customer requirements to ensure quality patisserie products; negotiating acceptable solutions to operational problems in the pastry kitchen and customer feedback. |
Initiative and enterprise | Identifying and suggesting ways to improve pastry kitchen operations and service efficiency; generating and suggesting ideas for new or improved recipes and patisserie products. |
Learning | Knowing own product knowledge and pastry cooking skill strengths and weaknesses, being aware of opportunities to learn and participating in pastry cooking professional development activities; seeking and sharing information with colleagues on new food trends, patisserie products, services and suppliers; coaching others in job skills. |
Planning and organising
| Collecting, analysing and organising food preparation lists, recipes, and procedural information to efficiently plan the production of patisserie products; collecting and analysing information to meet the specific needs of the customer group; setting timelines, organising own work flow to produce patisserie products to meet operational, customer requirements and service standards of the business; adjusting timelines and pacing food production throughout the food production period to meet changing operational requirements. |
Problem-solving
| Anticipating problems that may arise with kitchen operational and service activities; mitigating problems by planning pastry kitchen operational activities; identifying and clarifying the extent of problems; taking responsibility for solving operational and service issues; referring high-level problems to supervisors and participating in the solution; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the pastry kitchen. |
Self-management
| Understanding and following policies and procedures for legal compliance; organising own work priorities to produce patisserie products for the food production period; taking responsibility for own job role in servicing the customer and for resolving operational problems in the pastry kitchen; thinking about own work performance and seeking feedback and guidance on success in cooking activities. |
Teamwork
| Working as a skilled team member to deliver the quality food production and service goals of the business; taking responsibility for own role in pastry kitchen operations; working collaboratively as a team member by giving and receiving instructions and providing feedback and assistance to other team members; providing guidance and instruction to assistant or trainee kitchen team members. |
Technology | Understanding the operating capability of, selecting and using pastry kitchen tools and equipment, computer systems, software and information systems that assist in pastry cooking activities; selecting and using the right personal protective equipment to manage personal safety in the pastry kitchen. |
This qualification reflects the role of pastry chefs who use a wide range of patisserie skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
This qualification is suitable for an Australian Apprenticeship pathway.
Job roles
This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
Possible job titles include:
- patissier.
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