Diplôme Avancé de Gestion Culinaire (Pâtissier)

Certificate III in Hospitality (Pâtisserie)

Course Code: SIT31107
CRICOS Code: 065423F
Price: $27,800 for 12 months

“Le Cordon Bleu has given me all the skills, knowledge and support that I would ever need to become successful. The lecturers at Le Cordon Bleu bring enthusiasm to each and every lesson they teach..” Joshua Covino - Student Professional Culinary Management Program

Fees & Application Form [ 114KB]

Learn to prepare a wide selection of Pâtisserie items served in restaurants, Pâtisserie shops and tearooms – including classical and contemporary French desserts and garnishes in chocolate and sugar.

Pâtisserie, Chef, Catering Manager, Food & Beverage Manager, Kitchen Operations Manager, Restaurateur

Stage 1.1

This stage is designed to give you a strong foundation on which to build the basic skills and knowledge you need to be a successful pastry chef. In demonstration and theory sessions you will learn the techniques of the trade from experienced teachers and chefs, and in practical sessions you will create a range of simple but delicious pastries and desserts. In this unique program, you will also learn the fundamentals of savoury cooking, making you a sought-after employee with a broad range of abilities.

French Study Modules

Introduction to classical cooking techniques as applied to Pâtisserie:

• French culinary terms and definitions
  
• The use and care of cookery and Pâtisserie equipment
  
• Working in a safe and hygienic manner
  
• Food preparation and mise en place
  
• Work organisation and planning
  
• French classical cooking techniques
  
• Commodities – receiving and storage
  
• Basic French pastry terms
  
• Basic decoration
  
• 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 qualification units of competency

• SITHCCC001B Organise & prepare food
  
• SITHCCC002A Present food
  
• SITHCCC003B Receive & store kitchen supplies
  
• SITHCCC004B Clean & maintain kitchen premises
  
• SITHCCC005A Use basic methods of cookery
  
• SITHCCC008A Prepare stocks, sauces and soups
  
• SITXCOM001A Work with colleagues & customers
  
• SITXCOM002A Work in a socially diverse environment
  
• SITXOHS001B Follow health, safety & security procedures
  
• SITXOHS002A Follow workplace hygiene procedures

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Stage 1.2

The main ingredients in French Pâtisseriee are flour, butter, eggs and ‘savoirfaire'! In this stage you will combine these simple ingredients to make an astounding array of specialist pastries, cakes, desserts and bakery items. Your chefs will inspire you to take your skills to a more advanced level and to put them into practice by cooking for real customers in the campus restaurant.

Prerequisite: Basic Pâtisserie or Stage 1.1

French Study Modules

The focus will be on refining and developing previously learned skills:

• 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
  
• Career preparation and workplace communications

Australian qualification units of competency

• SITHPAT001A Prepare and produce pastries
  
• SITHPAT002A Prepare and produce cakes
  
• SITHPAT006A Present desserts
  
• SITXFSA001A Implement food safety procedures
  
• SITXCOM003A Deal with conflict situations
  
• SITXHRM001A Coach others in job skills
  
• SITHIND001B Develop & update hospitality industry knowledge
  
• SITHPAT003A Prepare and produce yeast goods
  
• SITHCCC013A Prepare hot and cold desserts

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Stage 1.3

Combine all the knowledge, techniques and artistic skills you have learned to date, and discover your personal style. You will produce complex and highly decorated pastries and gateaux, and give free rein to your artistic side by making marzipan, sugar and chocolate figurines and decorations. Your highly skilled and passionate teachers will help you to refine your skills and develop the creative flair that defines a French pastry chef.

Prerequisite: Intermediate Pâtisserie or Stage 1.2

French Study Modules

Students develop a creative approach to the preparation and service of French classical and contemporary international Pâtisserie:

• Variety of classic pastries and cakes
  
• Sweet yeast products
  
• Advanced gateaux and tortes
  
• Desserts for dietary requirements
  
• Boulangerie – European festive and celebration breads
  
• Application of menu presentation
  
• Modern approach to plate design and presentation to industry standards
  
• Presentation and service requirements of the finished menu
  
• Organise and prepare mise en place in a team for service
  
• Career preparation and workplace communications
  
• Contemporary chocolate box
  
• Production and presentation of petits fours

Australian qualification units of competency

• SITHCCC026A Establish & maintain quality control of food
  
• SITHPAT005A Prepare and present gateaux, torten and cakes
  
• SITHPAT008A Prepare and model marzipan
  
• SITHPAT004A Prepare bakery products for Pâtisseriees
  
• SITHCCC029A Prepare foods according to dietary & cultural needs
  
• SITXFSA002A Develop and implement a food safety program
  
• TLIE1005A Carry out basic workplace calculations
  
• SITHCCC027A Prepare, cook & serve food for food service
  

**Students serve members of the dining public in the campus restaurant.

Stage 2 - Industry Placement

With assistance from Le Cordon Bleu's Industry Placement team, students spend six months working in the industry honing their skills. This stage will not only enrich their further studies but acts as a building block for a future career.

Australian qualification units of competency

• SITHIND003A Provide and coordinate hospitality service

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The course commences in January and July.

The program is delivered over 5 days each week.

• Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and
• applicants must be 17.5 years of age when the course commences.
• Overseas students must have a minimum level of English proficiency to IELTS (International English Language Testing System) 5.5 with no Band Score below 5.

For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements [ 455KB]

Le Cordon Bleu's unrivalled teaching model combines demonstrations by expert chefs and pâtissiers with hands-on classes for students. Practical skills are supported by theoretical learning where students benefit from the knowledge of experienced hospitality industry chefs and managers.

Le Cordon Bleu's Adelaide programs are taught at the Regency Park campus of TAFE SA. The campus offers

• Superb training kitchens and restaurants
• State of the art demonstration kitchens
• A bakery, cheesemaking facility and micro-brewery
• Specialised food and wine subjects drawing on South Australia's prestigious winemaking traditions, and easy access to some of the country's best wine regions.

Assessment methods are varied and include a combination of practical and theory examinations, classroom activities, projects and industry events. The value of work-based learning is recognised by incorporating training and assessment into the Industry Placement component.

Certificate III in Hospitality (Commercial Cookery/Pâtisserie) features six-months of industry placement, organised by Le Cordon Bleu's Industry Placement team. This innovative program equips you with lifelong career management tools, giving you experience and a competitive edge.

Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Students will be awarded the internationally recognised

• Diplôme Avancé de Gestion Culinaire
• as well as Certificate III in Hospitality (Pâtisserie)
  CRICOS CODE: 065423F | SIT31107
• and/or Certificate III in Hospitality (Commercial Cookery)
  CRICOS CODE: 065422G | SIT30807
• and the Advanced Diploma in Hospitality
  CRICOS CODE: 065425D | SIT60307

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 20 May 2013}