ASSESSMENT KIT - SIT40716 Certificate IV in Patisserie

ASSESSMENT KIT - SIT40716 Certificate IV in Patisserie


Our assessment kit contains everything you need to begin assessing your learners who are enrolled in SIT40716 Certificate IV in Patisserie resources available to Pre-order

This qualification 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.

The assessment kit includes:

  • Unit Assessment Pack
  • Trainer Assessment Pack (Marking Guide) 
  • Mapping for each unit of competency
  • Assessment Record Tools

The resources have been aligned to learner cohorts, Industry need and ACSF indicated levels. In order to achieve this, we have conducted:

  • Industry consultation
  • Robust validations
  • Assessments of best practice holistic delivery

    We provide all documents in Microsoft Word format, so you can easily customise if required. You can use our assessment kits with an unlimited number of students within your RTO and don't forget about our QUALITY ASSURANCE GUARANTEE!

    Core Units

    BSBDIV501 Manage diversity in the workplace
    BSBSUS401 Implement and monitor environmentally sustainable work practices
    SITHCCC001 Use food preparation equipment
    SITHCCC005 Prepare dishes using basic methods of cookery
    SITHCCC011 Use cookery skills effectively
    SITHCCC018 Prepare food to meet special dietary requirements
    SITHKOP005 Coordinate cooking operations
    SITHPAT001 Produce cakes
    SITHPAT002 Produce gateaux, torten and cakes
    SITHPAT003 Produce pastries
    SITHPAT004 Produce yeast-based bakery products
    SITHPAT005 Produce petits fours
    SITHPAT006 Produce desserts
    SITHPAT007 Prepare and model marzipan
    SITHPAT008 Produce chocolate confectionery
    SITHPAT009 Model sugar-based decorations
    SITHPAT010 Design and produce sweet buffet showpieces
    SITXCOM005 Manage conflict
    SITXFIN003 Manage finances within a budget
    SITXFSA001 Use hygienic practices for food safety
    SITXFSA002 Participate in safe food handling practices
    SITXHRM001 Coach others in job skills
    SITXHRM003 Lead and manage people
    SITXINV002 Maintain the quality of perishable items
    SITXMGT001 Monitor work operations
    SITXWHS003 Implement and monitor work health and safety practices


    Elective Units

    BSBITU202 Create and use spreadsheets
    SITXINV003 Purchase goods
    SITHIND002 Source and use information on the hospitality industry
    BSBITU301 Create and use databases
    BSBITU306 Design and produce business documents
    SITHFAB005 Prepare and serve espresso coffee
    * We can develop any additional Elective units if desired units are not listed (Please contact us for information)

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