Superior Pâtisserie

Certificate III in Hospitality (Pâtisserie)

Course Code: SIT31107
CRICOS Code: 066662E
Application Form [ 248KB]
Program Information Brochure [ 6,559KB]
Price: $10,250 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 Superior Pâtisserie program culminates in Le Diplôme de Pâtisserie Le Cordon Bleu. It combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages students to personalise their work.

Demonstrations, practical sessions and workshops help students gain a thorough understanding of the fundamental principles of pâtisserie with a strong focus on developing advanced levels of artistic and creative work.

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 qualification 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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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}