Intermediate PÂtisserie

Certificate II in Hospitality (Kitchen Operations)

Course Code: SIT20307
CRICOS Code: 066659M / 076503D
Price: $8,900 for 9 weeks

Fees & Application Form [ 114KB]

The Intermediate Pâtisserie course develops a mastery of skills through practice and repetition. Growing proficiency in important baking techniques allows you to focus on the decoration and presentation of your cakes. You will also be introduced to such chocolate making basics as tempering and dipping, and preparing restaurant-style desserts. Chefs help develop your artistic skills in preparing and decorating classic 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 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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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}