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 judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

BSBSUS201 Participate in environmentally sustainable work practices

Scott is able to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

SITHPAT006 Produce desserts

Scott is able 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.

BSBWOR203 Work effectively with others

Scott is able to work cooperatively with others and deal effectively with issues, problems and conflict.

SITHPAT002 Produce gateaux, torten and cakes

Scott is able 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.

SITHCCC001 Use food preparation equipment

Scott is able to safely use commercial kitchen equipment to prepare a range of different food types.

SITXCCS006 Provide service to customers

Scott is able to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.

SITHCCC005 Prepare dishes using basic methods of cookery

Scott is able to use a range of basic cookery methods to prepare dishes.

SITHCCC015 Produce and serve food for buffets

Scott is able to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.

SITHCCC011 Use cookery skills effectively

Scott is able 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.

SITHCCC018 Prepare food to meet special dietary requirements

Scott is able 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.

SITHKOP001 Clean kitchen premises and equipment

Scott is able 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.

SITHFAB004 Prepare and serve non-alcoholic beverages

Scott is able to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

SITHPAT001 Produce cakes

Scott is able 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.

SITHFAB005 Prepare and serve espresso coffee

Scott is able to use a range of basic cookery methods to prepare dishes.

SITHPAT003 Produce pastries

Scott is able 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.

SITHPAT004 Produce yeast-based bakery products

Scott is able 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.

SITHPAT005 Produce petits fours

Scott is able 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.

SITXFSA001 Use hygienic practices for food safety

Scott is able 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.

SITXFSA002 Participate in safe food handling practices

Scott is able 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.

SITXHRM001 Coach others in job skills

Scott is able 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.

SITXINV002 Maintain the quality of perishable items

Scott is able 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.

SITXWHS001 Participate in safe work practices

Scott is able 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.