Assessment Kit-SIT31016 Certificate III in Patisserie

Our assessment resources contain everything you need to begin assessing your learners.

Our assessment resources include:

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

Our assessment 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. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!

Core units
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC011	Use cookery skills effectively
SITHKOP001	Clean kitchen premises and equipment
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
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices
Elective units
SITHFAB004	Prepare and serve non-alcoholic beverages
SITHFAB005	Prepare and serve espresso coffee
SITXWHS002	Identify hazards, assess and control safety risks
SITHIND002	Source and use information on the hospitality industry
SITHCCC018	Prepare food to meet special dietary requirements

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