Basic PÂtisserie

Certificate I in Hospitality (Kitchen Operations)

Course Code: SIT10307
CRICOS Code: 066658A
Price: $8,400 for 9 weeks

Fees & Application Form [ 114KB]

This course provides the strong foundation for you to learn how to expertly prepare a wide selection of cakes, desserts and pastries. Demonstrations and practical sessions give step-by-step instruction in classic French Pâtisserie, from pâte sablée and pâte feuilletée to choux pastry.

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

• 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.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.

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

Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.

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
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}