Intermediate Pâtisserie

Certificate II in Hospitality (Kitchen Operations)

Course Code: SIT20307
CRICOS Code: 066659M
Application Form [ 248KB]
Program Information Brochure [ 6,559KB]
Price: $8,700 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.

Like the Intermediate Cuisine program, Intermediate Pâtisserie is based on practice and repetition. As students begin to master important techniques, like making a sponge cake or Bavarian Cream cake, their proficiency will allow them to focus on the decoration and presentation of their cakes. Students will also be introduced to more basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.

Students are assisted by the chefs to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

Prerequisite: Basic Pâtisserie

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:

• SITHCCC013A Prepare hot and cold desserts
  
• SITHCCC014A Prepare pastries, cakes and yeast goods
  
• SITXFSA001A Implement food safety procedures
  
• SITHPAT006A Present desserts
  
• SITXCOM003A Deal with conflict situations
  

*Certificate II is only awarded after completion of Industry Placement.

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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
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}