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Plug-And-Play Installation. 1 Confirm food production requirements from food preparation list and standard recipes 1A 1 A1, B5, C1 1. Certificate III in Patisserie, Certificate IV in Patisserie, and the Diploma of Hospitality Management. 7. Go to MB5B transaction, fill plant, storage location and a period for which you would like to. The SIT40521 Certificate IV in Kitchen Management Resource training package offers a comprehensive set of training materials that includes learner resources and assessment tools for all 33 units of competency, including 27 core and 6 elective units. 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. Certificate III in Patisserie, Certificate IV in Patisserie and the Advanced Diploma of Hospitality Management. au. 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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*. Our PowerPoint presentations support trainers to deliver effective, engaging and compliant classroom or webinar delivery of a qualification or unit. The RTO will explore any reasonable request made by clients. Reading skills to: locate information in standard recipes to determine preparation requirements locate and read date code and stock rotation labels. Phone: 1300 808 480. The self-study guide contains references an SITHPAT012 Produce specialised cakes 60 SITHPAT013. Using these RTO materials, you can deliver this UOC as an individual unit, as part of a skill set, or as a core or elective unit in a qualification. Close. View SITHPAT012_Knowledge_Review_V4-0. 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