Certificate III in Patisserie / Diploma of Hospitality Management

SIT31021 Certificate III in Patisserie

• SIT31021 Certificate III in Patisserie

• UNIT CODE
• FBPRBK3005
  Produce basic bread products

  UNIT CODE :

  FBPRBK3005

  Unit description :

  This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
• UNIT NAME
• Produce basic bread products
  

• UNIT CODE
• FBPRBK3014
  Produce sweet yeast products

  UNIT CODE :

  FBPRBK3014

  Unit description :

  This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
• UNIT NAME
• Produce sweet yeast products
  

• UNIT CODE
• FBPRBK4001
  Produce artisan bread products

  UNIT CODE :

  FBPRBK4001

  Unit description :

  This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment.

  
  

  Pre-requisite unit :

  FBPRBK3005
• UNIT NAME
• Produce artisan bread products
  

• UNIT CODE
• SITHCCC042
  Prepare food to meet special dietary requirements

  UNIT CODE :

  SITHCCC042

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious 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.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Prepare food to meet special dietary requirements
  

• UNIT CODE
• SITHKOP010
  Plan and cost recipes

  UNIT CODE :

  SITHKOP010

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
• UNIT NAME
• Plan and cost recipes
  

• UNIT CODE
• SITHPAT017
  Prepare and model marzipan

  UNIT CODE :

  SITHPAT017

  Unit 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.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Prepare and model marzipan
  

SIT50422 Diploma of Hospitality Management

• SIT50422 Diploma of Hospitality Management

• UNIT CODE
• BSBSUS411
  Implement and monitor environmentally sustainable work practices

  UNIT CODE :

  BSBSUS411

  Unit description :

  This unit describes the skills and knowledge required to analyse and implement improvements to the environmental sustainability of work practices and monitor their effectiveness.
• UNIT NAME
• Implement and monitor environmentally sustainable work practices
  

• UNIT CODE
• BSBTWK501
  Lead diversity and inclusion

  UNIT CODE :

  BSBTWK501

  Unit description :

  This unit describes the skills and knowledge required to lead diversity for a work area. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
• UNIT NAME
• Lead diversity and inclusion
  

• UNIT CODE
• BSBTWK503
  Manage meetings

  UNIT CODE :

  BSBTWK503

  Unit description :

  This unit describes the skills and knowledge required to manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes.
• UNIT NAME
• Manage meetings
  

• UNIT CODE
• SITHACS016
  Provide accommodation reception services

  UNIT CODE :

  SITHACS016

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
• UNIT NAME
• Provide accommodation reception services
  

• UNIT CODE
• SITHFAB021
  Provide responsible service of alcohol

  UNIT CODE :

  SITHFAB021

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve or supply alcohol.
• UNIT NAME
• Provide responsible service of alcohol
  

• UNIT CODE
• SITHFAB023
  Operate a bar

  UNIT CODE :

  SITHFAB023

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

  
  

  Pre-requisite unit :

  SITHFAB021 , SITXFSA005
• UNIT NAME
• Operate a bar
  

• UNIT CODE
• SITHFAB024
  Prepare and serve non-alcoholic beverages

  UNIT CODE :

  SITHFAB024

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required 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.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Prepare and serve non-alcoholic beverages
  

• UNIT CODE
• SITHFAB025
  Prepare and serve espresso coffee

  UNIT CODE :

  SITHFAB025

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Prepare and serve espresso coffee
  

• UNIT CODE
• SITHFAB027
  Serve food and beverage

  UNIT CODE :

  SITHFAB027

  Unit description :

  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.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Serve food and beverage
  

• UNIT CODE
• SITHFAB030
  Prepare and serve cocktails

  UNIT CODE :

  SITHFAB030

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

  
  

  Pre-requisite unit :

  SITHFAB021 , SITHFAB023 , SITXFSA005
• UNIT NAME
• Prepare and serve cocktails
  

• UNIT CODE
• SITHFAB031
  Provide advice on beers, spirits and liqueurs

  UNIT CODE :

  SITHFAB031

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.

  
  

  Pre-requisite unit :

  SITHFAB021
• UNIT NAME
• Provide advice on beers, spirits and liqueurs
  

• UNIT CODE
• SITHFAB036
  Provide advice on food

  UNIT CODE :

  SITHFAB036

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
• UNIT NAME
• Provide advice on food
  

• UNIT CODE
• SITHIND006
  Source and use information on the hospitality industry

  UNIT CODE :

  SITHIND006

  Unit 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.
• UNIT NAME
• Source and use information on the hospitality industry
  

• UNIT CODE
• SITHIND008
  Work effectively in hospitality service

  UNIT CODE :

  SITHIND008

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
• UNIT NAME
• Work effectively in hospitality service
  

• UNIT CODE
• SITXCCS010
  Provide visitor information

  UNIT CODE :

  SITXCCS010

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
• UNIT NAME
• Provide visitor information
  

• UNIT CODE
• SITXCCS017
  Use a computerised booking system

  UNIT CODE :

  SITXCCS017

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use a computerised booking system to create bookings for products and services. The unit covers the computer skills required to use booking functions and system capabilities and not the related sales skills which are found in other units.
• UNIT NAME
• Use a computerised booking system
  

• UNIT CODE
• SITXFIN007
  Process financial transactions

  UNIT CODE :

  SITXFIN007

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to accept and process payments for products and services, and reconcile takings at the end of the service period or day.
• UNIT NAME
• Process financial transactions
  

• UNIT CODE
• SITXFIN008
  Interpret financial information

  UNIT CODE :

  SITXFIN008

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities.
• UNIT NAME
• Interpret financial information
  

• UNIT CODE
• SITXFSA005
  Use hygienic practices for food safety

  UNIT CODE :

  SITXFSA005

  Unit 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.
• UNIT NAME
• Use hygienic practices for food safety
  

• UNIT CODE
• SITXFSA006
  Participate in safe food handling practices

  UNIT CODE :

  SITXFSA006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required 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.
• UNIT NAME
• Participate in safe food handling practices
  

• UNIT CODE
• SITXHRM007
  Coach others in job skills

  UNIT CODE :

  SITXHRM007

  Unit 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.
• UNIT NAME
• Coach others in job skills
  

• UNIT CODE
• SITXHRM010
  Recruit, select and induct staff

  UNIT CODE :

  SITXHRM010

  Unit description :

  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.
• UNIT NAME
• Recruit, select and induct staff
  

• UNIT CODE
• SITXMPR012
  Coordinate marketing activities

  UNIT CODE :

  SITXMPR012

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to plan and coordinate a range of marketing and promotional activities at an operational level. The unit incorporates knowledge of marketing principles.
• UNIT NAME
• Coordinate marketing activities
  

• UNIT CODE
• SITXWHS006
  Identify hazards, assess and control safety risks

  UNIT CODE :

  SITXWHS006

  Unit 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.
• UNIT NAME
• Identify hazards, assess and control safety risks