Description
The qualification of SIT40721 Certificate IV in Patisserie 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 provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops. This course aims to assist the students gain fundamental skills and competencies required to work within the hospitality sector. Students will develop the required skills to effectively operate in a patisserie environment and gain knowledge in kitchen operations and hospitality. This course provides a pathway to further qualifications and learning.
