Diplôme Avancé de Gestion Culinaire (Pâtissier)

Certificate III in Hospitality (Pâtisserie)

Course Code: SIT31107
CRICOS Code: 065423F
Application Form [ 248KB]
Program Information Brochure[ 1,538KB]
Price: $27,150 for 12 months

Le Cordon Bleu Culinary Arts

This is a vigorous and exciting course allowing students to master the techniques of classical pâtisserie while being introduced to all aspects of the kitchen. Students progressively 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.

Stage 1.1

The main ingredients in French pâtisserie are flour, butter, eggs and 'savoir-faire'! By learning their various combinations, properties and applications, students can make an astounding array of pâtisserie items.

This stage is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. Students progressively learn to prepare a wide selection of pastries and desserts. The demonstrations and practical sessions take a step-by-step approach through the art of French pâtisserie.

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

As students begin to master important techniques, like making a sponge cake or Bavarian cream, their proficiency will allow them to focus on the decoration and presentation of their creations. Students are assisted by chefs to develop the artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

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

This stage combines all the knowledge, techniques and artistic skills developed to date, and encourages students to discover their personal style.

Demonstrations, practical sessions and workshops help students gain a more complete understanding of the fundamental principles of pâtisserie with a strong focus on developing advanced levels of artistic and creative savoir faire.

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 patisseries
  
• 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 quality customer service

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Training

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.

Course Duration

The program is delivered over 5 days per week, allowing students to complete their qualification in only 12 months.

Campus

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

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.

Industry Placement

The Certificate III in Hospitality (Commercial Cookery/Pâtisserie) includes 6 months of Industry Placement. This innovative and comprehensive program equips students with the lifelong career management tools to compete and succeed in contemporary hospitality management. Le Cordon Bleu's Industry Placement team will facilitate a range of exciting work placement opportunities.

Admissions

The course commences in January and July.

Entry requirements

School leaver - Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education.

Age

Applicants must be 18 years of age by the time the course commences.

International Entry

Overseas students are required to have achieved a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 5.5 (general) with no Band Score below 5.

Accreditation

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 Certificate III in Hospitality (Commercial Cookery) - CRICOS CODE: 065422G | SIT30807

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M (VIC) 00124K
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 9 January 2012}