Chứng chỉ III Bánh ngọt

COURSE STRUCTURE

Program 1: ASSISTANT PATISSERIE (2 Months)

FRENCH CULINARY TOPICS

• Introduction to classic cooking techniques as applied to pâtisserie

• French culinary terms and definitions

• Working in a safe and hygienic manner

• Food preparation and mise en place

• Introduction to French cuisine

• French classical cooking techniques in cookery and pâtisserie

• Commodities - receiving and storing

• French basic pastry terms

• Introduction to chocolate

• Introduction to bread and yeast dough

• Introduction to desserts

• French Pâtisserie – introduction to a variety of cakes and pastries

• Basic doughs and fillings - short pastry, choux pastry, puff pastry,
  various creams

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC001 Use food preparation equipment (core)

• SITHCCC005 Prepare dishes using basic methods of cookery (core)

• SITHPAT003 Produce pastries (core)

• SITHKOP001 Clean kitchen premises and equipment (core)

• SITXINV002 Maintain the quality of perishable items (core)

• SITXFSA001 Use hygienic practices for food safety (core)

• SITXWHS001 Participate in safe work practices(core)

• SITHIND002 Source and use information on the hospitality industry(elective)

• BSBWOR203 Work effectively with others(core)

Program 2: CADET PATISSERIE (2 Months)
PREREQUISITE: ASSISTANT PATISSERIE

FRENCH CULINARY TOPICS

• Artistic and decorative skills

• Ice cream and sorbet

• Bread making

• Mastering Bavarian creams and mousses

• Classical and contemporary desserts

• Classical and contemporary presentations

• Variations on restaurant hot and cold plated desserts

• French pastries and cakes

AUSTRALIAN UNITS OF COMPETENCY

• SITHPAT001 Produce cakes (core)

• SITHPAT004 Produce yeast-based bakery products (core)

• SITHPAT006 Produce desserts (core)

• SITXFSA002 Participate in safe food handling practices (core)

• SITXCOM002 Show social and cultural sensitivity (elective)

• BSBSUS201 Participate in environmentally sustainable work practices (core)

Program 3: COMMIS PATISSERIE (2 Months)

PREREQUISITE: CADET PATISSERIE

FRENCH CULINARY TOPICS

AUSTRALIAN UNITS OF COMPETENCY

• SITHPAT002 Produce gateaux, torten and cakes (core)

• SITHPAT005 Produce petits fours (core)

• SITHPAT007 Prepare and model marzipan (elective)

• SITHCCC018 Prepare food to meet special dietary requirements (elective)

• SITXCOM005 Manage conflict (elective)

• SITXHRM001 Coach others in job skills (core)

• SITHKOP002 Plan and cost basic menus (elective)

Program 4: INDUSTRY PLACEMENT (6 Months)

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC011 Use cookery skills effectively (core)