Pastry cook
Chris N Di's Pies & Cakes

A School Based Apprenticeship and Traineeship (SBAT) in this award winning Bakery/Cafe is being offered. If you are interested in this exciting opportunity, please contact CGLLEN for specific details of the student SBAT requirements- swl@cgllen.org.au or 5352 3266. Chris N Di’s Pies and Cakes have been operating for over 29 years. Two stores are located in Stawell and both businesses have survived and thrived in part because they buy local whenever they can. They have bought the meat for their pies from a local butcher for over 27 years, buy vegetables from another local supplier and try to engage local tradespeople when they are upgrading their retail spaces.
While investment in the stores, great service and supporting local suppliers have contributed to the businesses’ sustainability, it is the quality and range of the cuisine emerging fresh from Chris’s ovens each day that have assured success.
Available in store is a variety of baked goods including pies, sausage rolls, slices, and cakes. An extensive salad bar is also available to meet any requests or needs. Catering services meet the needs of the community and offer a fresh range of morning and afternoon teas as well as hearty lunches. If you are motivated and enthusiastic about learning from some of the best in the industry, please talk to your careers teacher about how to apply.

Skills You Might Learn

The student may have the opportunity to attain a broad range of skills while on work placement. These may include valuable employability skills such as;
• Communication.
• Teamwork.
• Punctuality.
• Presentation.
• Hygiene.
• Problem solving.
• Planning.
• Initiative.
• Follow instructions.
• Work under supervision.
• Industry specific OH&S.

The student may also attain vital industry specific skills which will relate to their SBAT study commitments and are applicable to:
• Hands-on practical experience.
• Observing and learning from industry qualified and experienced professionals.
• Working in real-life scenarios.
• Working with tools and equipment necessary to the occupation.
• Liaising and working with supervisors, colleagues, industry personnel, customers/clients and suppliers.

Typical Tasks & Duties

Students will be responsible for the following tasks.
- Assisting trained staff with pastry chef operations.
- Engaging with customers related to baking and patisserie activities as advised by trained staff.
- Completing all related cleaning, set up and packing away tasks as assigned by assisting trained staff.

Student Requirements

Students are permitted to learn how to use catering machines and food preparation equipment only if they are explicitly required in the performance criteria or assessment requirements of a unit of competency the student is undertaking as part of a VET qualification.

Students must have a positive attitude towards Patisserie Chef: Baking, must have a love of cooking and is reliable, self-motivated and have a keen eye for detail. Students must also have a consistent and good work ethic, and willing to listen and follow instructions.

Whilst the student is attending the work placement they are expected to:
• Student must be interested in patisserie baking as part of the Hospitality industry.
• Student must be willing to spend periods of time observing and to undertake necessary tasks as requested.
• Dress appropriately.
• Maintain interest and participate in tasks and work duties.
• Be well mannered and behave in a respectful and responsible manner.
• Be punctual.
• Follow management instructions.
• Have good communication skills.
• Act in accordance with Occupational Health and Safety (OHS) requirements.
• Work within the team.
• Listen and take advice from fellow workers.
• Respect other people’s belongings.
• Keep a note pad and pen handy to take notes for their own reference.
• Demonstrate the skills they have developed through their course.

Dress Requirements

Please discuss uniform requirements with the employer at the preplacement interview. Students will be expected to wear neat casual dress appropriate for the workplace, sturdy closed in toe and heal shoes are essential. Personal Protective Equipment will be supplied by the employer for tasks involving cleaning and maintenance activities.

Special Transport Requirements

The student or the parent/guardian (where the student is under 18 years of age) is responsible for the student’s transport to and from the workplace. If it is proposed that the student may need to undertake vehicle travel with their employer and/or supervisor during the arrangement (including transporting the student to and/or from the workplace), the student or the parent/guardian (where the student is under 18 years of age) must give their consent. If transport is presenting a problem, please contact CGLLEN to discuss available options and support that can be provided. Email: SWL@cgllen.org.au Phone: 03 5352 3266.

RELATED COURSES INCLUDE

• FBP20117 - Certificate II in Food Processing 
• FBP20217 - Certificate II in Baking
• FBP30117 - Certificate III in Food Processing
• FBP30417 - Certificate III in Retail Baking (Bread)
• FBP30517 - Certificate III in Retail Baking (Combined)
• SIT30816 - Certificate III in Commercial Cookery
• SIT31016 - Certificate III in Patisserie