Unit of competency Outline
Date retreived
22/07/2026 6:52 AM AWST
22/07/2026 6:52 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Plan patisserie operations
Plan patisserie operations
Unit of competency
National Code
SITHPAT012A
SITHPAT012A
State Code
S6433
S6433
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
27/10/2008
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/10/2008
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to plan patisserie operations in terms of layout, menu and storage and the production, display and service of patisserie products and suitable beverages. It must be linked to other appropriate business management units, as this unit does not cover business planning, marketing and financial management.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Plan layout of patisserie operation.
- 1.1 Develop a floor plan for kitchen, service, display and storage areas according to anticipated customer requirements and volume.
- 1.2 Plan fixtures, furnishing, decor and equipment according to business objectives, budget and style of patisserie operation required and according to food safety and other regulatory requirements.
2 Plan the product and service elements of patisserie operation.
- 2.1 Plan and design menu, identifying a range of appropriate menu items and beverages to meet market needs.
- 2.2 Prepare a work flow schedule for production and service according to expected customer volume and menu requirements.
- 2.3 Plan the display of items considering style of patisserie operation, required storage temperatures and visual appeal and according to the food safety program and regulatory requirements.
- 2.4 Plan the preparation, display and storage of items in line with appropriate OHS and food safety procedures and to ensure that the stock is protected from loss, contamination, spoilage, temperature abuse and pests.
3 Plan and organise storage for menu items.
- 3.1 Plan and organise storage for pastries, cakes and savoury items at the correct temperatures according to food safety requirements, and to maximise shelf life and product quality.
- 3.2 Plan packaging that is appropriate for the preservation of freshness, taste and eating characteristics.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Menuitems may include:
pastries and cakes
savoury items such as quiche, and ham and cheese croissants
beverages such as:
coffee
tea
cold carbonated drinks
fresh juices
milk
soy-based drinks
ice-cream.
Work flow schedule must take into consideration:
available facilities, staff, time and equipment
enterprise practices and regulatory requirements
food safety program.
Food safety practices may include:
covering menu items on display
maintaining appropriate temperatures for different menu items
food-handling practices.
Product quality requirements may include:
warm or chilled service temperatures
eating qualities such as taste, texture and moisture content.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Menuitems may include:
pastries and cakes
savoury items such as quiche, and ham and cheese croissants
beverages such as:
coffee
tea
cold carbonated drinks
fresh juices
milk
soy-based drinks
ice-cream.
Work flow schedule must take into consideration:
available facilities, staff, time and equipment
enterprise practices and regulatory requirements
food safety program.
Food safety practices may include:
covering menu items on display
maintaining appropriate temperatures for different menu items
food-handling practices.
Product quality requirements may include:
warm or chilled service temperatures
eating qualities such as taste, texture and moisture content.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to plan the layout, menu and storage aspects of a patisserie operation
project or work activities that allow the candidate to demonstrate skills required to complete planning for the operation of a proposed patisserie operation
knowledge of key hygiene and food safety issues relating to patisserie operations.
Context of and specific resources for assessment
Assessment must ensure:
access to relevant product and equipment information.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
evaluation of plans and designs produced by the candidate for a patisserie operation within a nominated location
evaluation of projects to propose enhancements to existing patisserie operation
case studies to assess ability to tailor plans to different market conditions
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITHFAB012B Prepare and serve espresso coffee
SITHFAB016A Plan and monitor espresso coffee service.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to plan the layout, menu and storage aspects of a patisserie operation
project or work activities that allow the candidate to demonstrate skills required to complete planning for the operation of a proposed patisserie operation
knowledge of key hygiene and food safety issues relating to patisserie operations.
Context of and specific resources for assessment
Assessment must ensure:
access to relevant product and equipment information.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
evaluation of plans and designs produced by the candidate for a patisserie operation within a nominated location
evaluation of projects to propose enhancements to existing patisserie operation
case studies to assess ability to tailor plans to different market conditions
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITHFAB012B Prepare and serve espresso coffee
SITHFAB016A Plan and monitor espresso coffee service.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |