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: $3000
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:must complete:
32 units
- 27 core units
5 elective units, consisting of:
- 5 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
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHCCC207 Use cookery skills effectively*
SITHCCC307 Prepare food to meet special dietary requirements *
SITHKOP403 Coordinate cooking operations *
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 *
SITHPAT401 Prepare and model marzipan *
SITHPAT402 Produce chocolate confectionery *
SITHPAT403 Model sugar based decorations *
SITHPAT404 Design and produce sweet buffet showpieces *
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items *
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Elective units
Administration
BSBRES401A Analyse and present research information
BSBWRT401A Write complex documents
Client and Customer Service
SITXCCS303 Provide service to customers
Commercial Cookery and Catering
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC304 Produce and serve food for buffets *
SITHCCC401 Produce specialised food items *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Communication and Teamwork
BSBCMM401A Make a presentation
Computer Operations and ICT Management
BSBITU201A Produce simple word processed documents
BSBITU203A Communicate electronically
BSBITU306A Design and produce business documents
BSBWOR204A Use business technology
Events
SITXEVT401 Plan in-house events or functions
Finance
BSBFIA301A Maintain financial records
BSBFIA302A Process payroll
BSBFIA303A Process accounts payable and receivable
BSBFIA401A Prepare financial reports
SITXFIN201 Process financial transactions
SITXFIN401 Interpret financial information
Food and Beverage
SITHFAB203 Prepare and serve non-alcoholic beverages *
SITHFAB204 Prepare and serve espresso coffee *
SITHFAB206 Serve food and beverage *
SITHFAB401 Plan and monitor espresso coffee service
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Food Safety
SITXFSA202 Transport and store food
SITXFSA401 Develop and implement a food safety program
Human Resource Management
SITXHRM401 Roster staff
TAEDEL404A Mentor in the workplace
Inventory
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
SITXINV401 Control stock
Kitchen Operations and Management
SITHKOP401 Plan and display buffets *
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Merchandising
SIRXMER201 Merchandise products
Quality and Innovation
BSBINN201A Contribute to workplace innovation
Small Business Management
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
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 de partie
SITHKOP401 Plan and display buffets
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
SITXHRM401 Roster staff
SITXINV301 Purchase goods
Awarded By
RTO
Get Qualified Australia College (Code 41093)
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
Providing food production briefings to pastry kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the food production period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems..
Initiative and enterprise
Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and patisserie products; suggesting ideas for new or improved products and increased profitability.
Learning
Knowing sources of new information on food trends, patisserie products, services and suppliers; being aware of opportunities to learn and participating in pastry cooking professional development activities; supporting team members to learn.
Planning and organising
Planning food production requirements and organising availability of supplies for the food production period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to patisserie items and food volume requirements; monitoring and assessing operational efficiency and quality output of the pastry kitchen during the food production period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver quality patisseries products for customers.
Problem-solving
Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate pastry kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the pastry kitchen.
Self-management
Understanding legal compliance issues and providing advice to team members; organising and self-directing own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving pastry kitchen coordination and team leading skills.
Teamwork
Motivating and leading pastry kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with pastry 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 coordinating cooking operations and team leading activities.
This qualification reflects the skills and knowledge required of individuals and 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.
This qualification is suitable for an Australian Apprenticeship pathway.
Job roles
This qualification provides a pathway to work in restaurants, and coffee shops.
Possible job titles include:
- chef de partie
- chef patissier.
