COURSE DESCRIPTION
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Pre-Apprenticeship / Course ID: 22338VIC
Qualification Description
The aim of the 22338VIC Certificate II in Building and Construction Pre-apprenticeship is to provide learners with basic industry-specific skills and knowledge to enable transition into an apprenticeship within the building and construction industries at the Certi fi cate III level.
Duration and Delivery Arrangements
This program is to be delivered off the job in a classroom and a carpentry workshop and includes 120 hours of work placement (3 weeks). Classroom delivery will be for 2 days per week for 30 weeks, giving a total delivery time of 33 weeks.
Summary of Amount of Training:
Site visits: 216 hours
Structured sessions: 3 hours per week (or 12 hours in 4 weeks as block training): 432 hours
On-the-job training and Workplace logbook: 3 hours p/w x 144 weeks = 432 hours
Assessment Activities: Theory assessments: 192 hours
Practical assessment: 224 hours
Self-Study: 3 hours p/w x 144 weeks = 432 hours
Total Amount of Training and Assessment: 1928 hours
In addition to the amount of training specified above students will be undertaking on-the-job training which will include ongoing workplace learning and application of skills and knowledge while employed as a student in a workplace setting.
Employment Outcomes
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. Possible job titles include:
- chef de party e
- chef patissier
Entry and Admission Requirements
All students must be over 18 years of age when commencing the course. Learners enrolling in the SIT40716 Certi fi cate IV in Patisserie would be expected to have minimum LLN skills that align to Level 3 of the ACSF in order for them to successfully undertake the qualification. Learners with LLN skills at lower levels than those suggested will require additional support to successfully undertake the qualification.
Fee
This course is only offered at a full fee: $12000 (Flexible Payment Plans available)
Pathways to Further Study
Learners who successfully complete the SIT40716 Certi fi cate IV in Patisserie may undertake further training in the Diploma of Hospitality Management.
What you will learn
Participants need to complete 32 units of competency, consisting of:
- 26 core units and
- 6 elective units
Core Units
| Unit Code | Units Title |
|---|---|
| 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 operationsons^ |
| SITHPAT001 | Produce cakes^ |
| SITHPAT002 | Produce gateaux, torten and cakes^ |
| SITHPAT003 | Produce pastries^ |
| SITHPAT004 | Produce yeast-based bakery products^ |
| SITHPAT005 | Produce Pettis fours^ |
| SITHPAT006 | Produce desserts^ |
| SITHPAT007 | Prepare and model marzipan^ |
| SITHPAT008 | Produce chocolate confecti onery^ |
| SITHPAT009 | Model sugar-based decorati ons^ |
| SITHPAT010 | Design and produce sweet buff et showpieces^ |
| SITXCOM005 | Manage confl ict |
| 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 |
Elective Units
| BSBWOR203 | Work effectively with others |
|---|---|
| SITXWHS001 | Participate in safe work practices |
| SITXCCS007 | Enhance customer service experiences |
| SITHKOP001 | Clean Kitchen premises and equipment^ |
| SITHKOP002 | Plan and Cost basic menus |
| BSBSUS201 | Participate in environmentally sustainable work practices |
^Prerequisite is SITXFSA001 Use hygienic practices for food safety