Basic Pâtisserie

Certificate I in Hospitality (Kitchen Operations)

Course Code: SIT10307
CRICOS Code: 066658A
Application Form [ 248KB]
Program Information Brochure [ 6,559KB]
Price: $8,200 for 9 weeks

Le Cordon Bleu Culinary Arts

This is a vigorous and exciting course allowing students to master the techniques of classic pâtisserie while being introduced to all aspects of the kitchen. Students progressively learn to prepare a wide selection of pâtisserie served in restaurants, pâtisserie shops and tearooms – including classic and contemporary French desserts and garnishes in chocolate and sugar.

The main ingredients in French pâtisserie are flour, butter, eggs and ‘savoir-faire'! By learning their various combinations, properties and applications, students learn how to make various types of pâtisserie including pâte sablée, pâte feuilletée and choux pastry. Basic Pâtisserie (Certificate I) 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 cakes, desserts and pastries. The demonstrations and practical sessions take a step-by-step approach through the basics of French pâtisserie.

French Study Modules

Introduction to classic 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 in cookery and pâtisserie
  
• 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 and prepare food
  
• SITHCCC002A Present food
  
• SITHCCC005A Use basic methods of cookery
  
• SITHCCC004B Clean and maintain kitchen premises
  
• SITHCCC003B Receive and store kitchen supplies
  
• SITXOHS002A Follow workplace hygiene procedures
  
• SITXOHS001B Follow health, safety and security procedures
  
• SITXCOM001A Work with colleagues and customers
  
• SITXCOM002A Work in a socially diverse environment
  
• SITHIND001A Develop and update hospitality industry knowledge

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Training

Le Cordon Bleu students at all levels learn from the chefs' expertise, experience and personal interpretation of the culinary arts. The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes.

Delivery

The delivery of the classic cycle and culinary management programs is conducted over 3–4 days per week. Assessment methods: Assessment methods are varied, involving a combination of practical and theory examinations, classroom and written homework activities. Assessment is competency based and incorporates simulated off-the-job training and assessment of the students work during formal industry placements.

Campus

Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).

Industry Placement

The Certificate III in Hospitality (Commercial Cookery/Pâtisserie) includes a 6 month or 600 hour industry placement component. This innovative and comprehensive program equips students with lifelong career management tools required to compete and succeed within today's work environment. Students are taught resume writing and job search skills, interview techniques and presentation skills as well as workplace culture and industry realities.

During the industry placement program, the Le Cordon Bleu Industry Placement team facilitate a range of exciting work placement opportunities so that students can meet the academic and practical skills requirements of their program.

Admissions

Le Cordon Bleu offers four starting dates per year: January, April, July and October.

Entry Requirements

School leaver - Satisfactory completion of Year 11 is required 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 with no Band Score below 5 for entry into the culinary program.

Accreditation

Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT07 Tourism, Hospitality and Events Training Package.

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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}