Diplôme Avancé de Gestion Culinaire - Pâtisserie

Program 1: SIT40716 - CERTIFICATE IV IN PATISSERIE (6 Months)
PREREQUISITE: DIPLÔME DE PATISSERIE/SIT31016 - CERTIFICATE III IN PÂTISSERIE

FRENCH CULINARY TOPICS

• Decorative showpieces - advanced sugar and chocolate work to produce original showpieces. Includes silicone mould making
• Confiserie - advanced chocolate and sugar confections. Packaging and presentation of confectionery
• Petits fours
• Marzipan - Shaping, modelling and finishing figures
• Caramel and nougatine

AUSTRALIAN UNITS OF COMPETENCY

• SITHPAT008 Produce chocolate confectionery (core)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
  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.
  
  
• SITHPAT009 Model sugar-based decorations (core)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
  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.
  
  
• SITHPAT010 Design and produce sweet buffet showpieces (core)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
  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.
  
  
• SITHKOP005 Coordinate cooking operations (core)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
  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.
  
  
• BSBSUS401 Implement and monitor environmentally sustainable work practices (core)
  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.
  
  
• SITXFIN004 Prepare and monitor budgets (elective)
  This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.
  
  
• SITXFIN003 Manage finances within a budget (core)
  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.
  
  
• BSBDIV501 Manage diversity in the workplace (core)
  This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
  
  
• SITXHRM003 Lead and manage people (core)
  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.
  
  
• SITXMGT001 Monitor work operations (core)
  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.
  
  
• SITXWHS003 Implement and monitor work health and safety practices (core)
  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.
  
  

Program 2: DIPLOME AVANCE DE GESTION CULINAIRE - PATISSERIE (SIT60316 - ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT - PATISSERIE) (6 Months)
Diplôme Advancé de Gestion Culinaire

AUSTRALIAN UNITS OF COMPETENCY

• SITHFAB007 Serve food and beverage (elective)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.
  
  
• SITXCCS008 Develop and manage quality customer service practices (core)
  This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
  
  
• BSBMGT617 Develop and implement a business plan (core)
  This unit describes the skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan.
  
  
• BSBMGT517 Manage operational plan (core)
  This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans.
  
  
• SITXFIN005 Manage physical assets (core)
  This unit describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition.
  
  
• SITXMPR007 Develop and implement marketing strategies (core)
  This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services.
  
  
• SITXMGT002 Establish and conduct business relationships (core)
  This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
  
  
• SITXGLC001 Research and comply with regulatory requirements (core)
  This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.
  
  
• SITXHRM004 Recruit, select and induct staff (core)
  This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
  
  
• SITXHRM006 Monitor staff performance (core)
  This unit describes the performance outcomes, skills and knowledge required to monitor staff performance within the framework of established performance management systems. It requires the ability to monitor the day-to-day effectiveness of staff and conduct structured performance appraisals and formal counselling sessions.
  
  
• BSBFIM601 Manage finances (core)
  This unit describes the skills and knowledge required to undertake budgeting, financial forecasting and reporting and to allocate and manage resources to achieve the required outputs for the business unit. It includes contributing to financial bids and estimates, allocating funds, managing budgets and reporting on financial activity.
  
  
• SITXWHS004 Establish and maintain a work health and safety system (core)
  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.

This program is designed for students who wish to further develop their culinary and hospitality business skills, and who want to either manage or own their own Patisserie business.

Graduates will gain a Certificate III in Pâtisserie as well as the Advanced Diploma of Hospitality Management.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.