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Certificate IV in Patisserie SIT40716

Overview

With this qualification you will be able to work as a pastry chef with a supervisory or team leading role in a kitchen. You will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Qualification: Certificate IV in Patisserie SIT40716
Program No: C4-TS05
Campus: CIT Reid 
Duration: 3 years part-time attending 1 day per week or 2 years full-time attending 3 days per week including compulsory commercial kitchen placement. For trade qualified commercial cooks holding the Certificate IV in Commercial Cookery, 1 year part-time attending 1 evening a week to obtain the dual qualification.
Likely Job Outcome: This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, caf├ęs, and coffee shops.
Possible job titles include:
- chef de partie
- chef patissier
Application Type: Public
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Additional Information

You must provide your own cook's uniform and trade tools for practical classes and purchase the recommended text.

This program includes a work placement in a commercial kitchen, which can be provided by CIT.

Entry Requirements / How to Apply

You must have:
- an ACT Year 12 or equivalent
OR
- a Certificate III in Patisserie a Certificate III in Commercial Cookery or equivalent skills and knowledge

If you have a Certificate III in Patisserie or a Certificate III in Commercial Cookery subjects completed at that level will count again in this program and do not need to be re-enrolled or re- assessed. A recognition process may need to apply.

WarningIMPORTANT
Before you apply/enrol

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI). This includes new students and re-enrolling students.

If you don't have a USI that's ok, you can apply right now. It only takes two minutes, just go to usi.gov.au

Already have one? Great! Verify it in our student administration system now so your enrolment or graduation isn't delayed. (New CIT students will not be able to do this until they have been given their CIT number which will be given to you when you apply to study most CIT courses).

  1. Login to CIT Self Service
  2. Click on the link for USI
  3. Verify your USI

It's important that your first name, surname and date of birth in our student system match the ID you use to create your USI (eg if you are Christopher in USI database and Chris at CIT your USI will not verify).

If you need assistance you can go to Unique Student Identifier (USI), drop in to any CIT Library or CITSA office or contact CIT Student Services on 6207 3188.

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. See below to check your literacy skills. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level program. Please visit Education and Community or phone (02) 6207 4872 to have a chat to one of our teachers.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - Complete all 26 subjects

  • BSBDIV501   Manage diversity in the workplace
    • CIT Code: MGNT699
      Cost: $120.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's policy on diversity, fostering diversity within the work team, and promoting the benefits of a diverse workplace.

      Prerequisites: Nil
  • BSBSUS401   Implement and monitor environmentally sustainable work practices
    • CIT Code: ADMN197
      Cost: $80.00
      Description:

      This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
      It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.

      Prerequisites: Nil
  • SITHCCC001   Use food preparation equipment
    • CIT Code: COOK241
      Cost: $75.00
      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.
      The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.
      It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC005   Prepare dishes using basic methods of cookery
    • CIT Code: COOK163
      Cost: $115.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC011   Use cookery skills effectively
    • CIT Code: COOK173
      Cost: $125.00
      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.
      The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.
      This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC018   Prepare food to meet special dietary requirements
    • CIT Code: COOK202
      Cost: $175.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
      This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.
      The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHKOP005   Coordinate cooking operations
    • CIT Code: COOK252
      Cost: $225.00
      Description: This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.
      Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.
      The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
      It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT001   Produce cakes
    • CIT Code: BAKE101
      Cost: $50.00
      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.
      It does not include making specialised cakes, which is covered in SITHPAT002 Produce gateaux, torten and cakes.
      The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT002   Produce gateaux, torten and cakes
    • CIT Code: COOK138
      Cost: $144.00
      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.
      The making of basic cakes is covered in SITHPAT001 Produce cakes.
      Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
      The unit applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT003   Produce pastries
    • CIT Code: BAKE102
      Cost: $50.00
      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.
      The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT004   Produce yeast-based bakery products
    • CIT Code: BAKE166
      Cost: $90.00
      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.
      The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT005   Produce petits fours
    • CIT Code: COOK135
      Cost: $84.00
      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.
      The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT006   Produce desserts
    • CIT Code: COOK249
      Cost: $225.00
      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.
      The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT007   Prepare and model marzipan
    • CIT Code: COOK137
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.
      The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.
      The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT008   Produce chocolate confectionery
    • CIT Code: COOK140
      Cost: $168.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.
      The unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products, including hotels, restaurants, patisseries and chocolatiers.
      The preparation and moulding of individual chocolates is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT009   Model sugar-based decorations
    • CIT Code: COOK255
      Cost: $100.00
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations for cakes and desserts. It requires the ability to design decorations and to pull, cast and blow sugar.
      The unit applies to hospitality and catering organisations that produce and serve specialist desserts and patisserie products, including hotels, restaurants and patisseries.
      The preparation and modelling of sugar is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHPAT010   Design and produce sweet buffet showpieces
    • CIT Code: COOK132
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to design and produce showpieces for display with sweet buffets. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display.
      It does not include the preparation of food items for buffets which is covered by the unit SITHCCC015 Produce and serve food for buffets.
      The unit applies to hospitality and catering organisations that produce, display and serve specialist patisserie products, including hotels, restaurants and patisseries. The showpiece could be for a buffet that is one-off for a special event or function or a series of regular buffets offered by the organisation.
      The preparation display of showpieces is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXCOM005   Manage conflict
    • CIT Code: COMM135
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
      The unit applies to all tourism, travel, hospitality and event sectors.
      The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.

      Prerequisites: Nil
  • SITXFIN003   Manage finances within a budget
    • CIT Code: ACCT117
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
      The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.
      This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
      It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

      Prerequisites: Nil
  • SITXFSA001   Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: $30.00
      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.
      The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
      This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
      It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
      Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
      In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
      Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

      Prerequisites: Nil
  • SITXFSA002   Participate in safe food handling practices
    • CIT Code: OHSS456
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions.
      This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.

      Prerequisites: Nil
  • SITXHRM001   Coach others in job skills
    • CIT Code: TRNG339
      Cost: $40.00
      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.

      Prerequisites: Nil
  • SITXHRM003   Lead and manage people
    • CIT Code: MGNT131
      Cost: $120.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
      The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.
      The unit applies to all tourism, travel, hospitality and event sectors.

      Prerequisites: Nil
  • SITXINV002   Maintain the quality of perishable items
    • CIT Code: COOK243
      Cost: $45.00
      Description: This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
      It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.
      The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
      Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXMGT001   Monitor work operations
    • CIT Code: MGNT126
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
      The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.

      Prerequisites: Nil
  • SITXWHS003   Implement and monitor work health and safety practices
    • CIT Code: OHSS119
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
      This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.

      Prerequisites: Nil

Electives - complete 6 subjects

  • SITHKOP002   Plan and cost basic menus
    • CIT Code: COOK246
      Cost: $85.00
      Description: This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
      It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.
      The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.
      It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

      Prerequisites: Nil
  • SITXWHS002   Identify hazards, assess and control safety risks
    • CIT Code: OHSS458
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others.
      This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.

      Prerequisites: Nil
  • SITHIND002   Source and use information on the hospitality industry
    • CIT Code: HOSP213
      Cost: $50.00
      Description: This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
      The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.
      This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

      Prerequisites: Nil
  • SITHKOP001   Clean kitchen premises and equipment
    • CIT Code: COOK242
      Cost: $55.00
      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.
      This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
      The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXWHS001   Participate in safe work practices
    • CIT Code: OHSS115
      Cost: $30.00
      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.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      All personnel at all levels use this skill in the workplace during the course of their daily activities.
      The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

      Prerequisites: Nil
  • SITHCCC004   Package prepared foodstuffs
    • CIT Code: COOK126
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
      The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
      Food businesses that produce pre-packaged food items must comply with the legal requirements for labelling contained in the Food Standards Australia New Zealand Act and the Australia New Zealand Food Standards Code.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety

Related Courses

Certificate III Retail Baking (Bread) FDF30610
Certificate III Retail Baking (Cake and Pastry) FDF30510
Certificate III Retail Baking (Combined) FDF30710
Certificate III Patisserie SIT31016

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au