Chứng chỉ Nghề làm bánh của chúng tôi (Chứng chỉ III SIT31016 về Nghề làm bánh) là chương trình nghiêm ngặt và toàn diện nhất về các kỹ thuật làm bánh ngọt cổ điển của Pháp hiện nay.
Các đối tượng nghiên cứu tiềm năng có thể bao gồm bánh gato, bánh hạnh nhân, điêu khắc đường và sô cô la, bột và nhân cơ bản, bánh mì, bánh ngọt Pháp, kem và bánh sorbets.
Mã CRICOS: 097327G
Thông tin chi tiết tại đây
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)
530 $/năm
