Superior PÂtisserie

Certificate III in Hospitality (Pâtisserie)

Course Code: SIT31107
CRICOS Code: 066662E / 076505B
Price: $10,500 for 9 weeks

Fees & Application Form [ 114KB]

Combining all the knowledge, techniques and artistic skills accumulated through the Basic and Intermediate Pâtisserie levels, you are encouraged to personalise your creations in this superior level course. Demonstrations, practical sessions and workshops complete your fundamental Pâtisserie skills with a focus on decorative and creative touches, earning you Le Diplôme de Pâtisserie.

Prerequisite: Intermediate Pâtisserie

French Study Modules

This will be reflected in the superior level of pâtisserie items produced, including:

• Variety of classic pastries and cakes
  
• Sweet yeast products
  
• Advanced gateaux and tortes
  
• Desserts for dietary requirements
  
• Boulangerie – European festive and celebration breads
  
• High tea service
  
• Preparation and service of espresso coffee
  
• 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
  
• Teamwork
  
• Career preparation and workplace communications
  
• Contemporary chocolate box
  
• Production and presentation of petit fours

Australian Units of Competency:

• SITHPAT004A Prepare bakery products for pâtisseries
  
• SITHPAT001A Prepare and produce pastries
  
• SITHPAT002A Prepare and produce cakes
  
• SITHPAT003A Prepare and produce yeast goods
  
• SITHPAT009A Prepare desserts to meet special dietary requirements
  
• SITHCCC027A Prepare, cook and serve food for food service
  
• SITXHRM001A Coach others in job skills
  
• SITHPAT005A Prepare and present gateaux, torten and cakes
  
• SITHCCC029A Prepare foods according to dietary and cultural needs
  
• SITHPAT007A Prepare and display petits fours
  
• SITHIND003A Provide and co-ordinate hospitality service
  
• Industry placement - 6 months

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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}