Learner Resources-SIT40721 Certificate IV in Patisserie CAQA Resources

Our learner resources contain everything you need to begin training your learners.

Our learner resources include:

• Learner Guide
• PowerPoint Presentation
• Session Plan
• Classroom Activities
• Self Study Guide

Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:

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

We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Don’t forget about our QUALITY ASSURANCE GUARANTEE!

Learner Guide

The learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers/teachers can then adjust lessons/sessions, instructional techniques, and academic support accordingly.

Self-Study Guide

The self-study guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment.

Class activities book

The class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.

PowerPoint presentation

The PowerPoint presentation supports the trainer/teacher in creating an interactive learning environment.

Session Plans

The session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.

We develop resources using the following steps:

1. We hire subject matter experts to write our learning resources to ensure they are industry and workplace relevant and current.
2. Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry.
3. We design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning resources demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.
4. All resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.

RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.

Core units
BSBTWK501	Lead diversity and inclusion
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC034	Work effectively in a commercial kitchen
SITHCCC042	Prepare food to meet special dietary requirements
SITHKOP013	Plan cooking operations
SITHPAT011	Produce cakes
SITHPAT012	Produce specialised cakes
SITHPAT013	Produce pastries
SITHPAT014	Produce yeast-based bakery products
SITHPAT015	Produce petits fours
SITHPAT016	Produce desserts
SITHPAT017	Prepare and model marzipan
SITHPAT018	Produce chocolate confectionery
SITHPAT019	Model sugar-based decorations
SITHPAT020	Design and produce sweet showpieces
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXINV006	Receive, store and maintain stock
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices
Elective units
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHKOP010	Plan and cost recipes
SITXFSA007	Transport and store food
SITXCCS014	Provide service to customers
SITXCCS015	Enhance customer service experiences
SITXWHS006	Identify hazards, assess and control safety risks

* We can develop additional elective units that are not listed on request (Please contact us for further information).