Program 1: ASSISTANT PATISSERIE (2 Months)
Develop basic skills and knowledge, learn techniques from expert teachers and chefs, and create simple, delicious pastries and desserts.
FRENCH CULINARY TOPICS
- Introduction to classic cooking techniques as applied to pâtisserie
- French culinary terms and definitions
- Working in a safe and hygienic manner
- Food preparation and mise en place
- Introduction to French cuisine
- French classical cooking techniques in cookery and pâtisserie
- Commodities - receiving and storing
- French basic pastry terms
- 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
- SITHCCC001 Use food preparation equipment (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
- SITHCCC005 Prepare dishes using basic methods of cookery (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
- SITHPAT003 Produce pastries (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.
- SITHKOP001 Clean kitchen premises and equipment (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
- SITXINV002 Maintain the quality of perishable items (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
- SITXFSA001 Use hygienic practices for food safety (core)
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- SITXWHS001 Participate in safe work practices(core)
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
- SITHIND002 Source and use information on the hospitality industry(elective)
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
- BSBWOR203 Work effectively with others(core)
This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
Program 2: CADET PATISSERIE (2 Months)
PREREQUISITE: ASSISTANT PATISSERIE
Experiment with simple ingrediants to make an impressive range of specialist pasties, cakes, desserts and bakery items.
FRENCH CULINARY TOPICS
- 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
AUSTRALIAN UNITS OF COMPETENCY
- SITHPAT001 Produce cakes (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.
- SITHPAT004 Produce yeast-based bakery products (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.
- SITHPAT006 Produce desserts (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
- SITXFSA002 Participate in safe food handling practices (core)
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
- SITXCOM002 Show social and cultural sensitivity (elective)
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross cultural misunderstandings should they arise.
- BSBSUS201 Participate in environmentally sustainable work practices (core)
This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.
Program 3: COMMIS PATISSERIE (2 Months)
PREREQUISITE: CADET PATISSERIE
Produce highly decorated pastries and gateaux, and develop creative flair with marzipan, sugar and chocolate figurines and decoration.
FRENCH CULINARY TOPICS
- Variety of classic pastries and cakes
- Sweet yeast products
- Advanced gateaux and tortes
- Dessert for dietary requirements
- Boulangerie - European festive and celebration breads
- Application of menu presentation
- Modern approaches to plate design and presentation to restaurant standards
- Contemporary chocolate box
- Production and presentation of petits fours
AUSTRALIAN UNITS OF COMPETENCY
- SITHPAT002 Produce gateaux, torten and cakes (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
- SITHPAT005 Produce petits fours (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.
- SITHPAT007 Prepare and model marzipan (elective)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.
- SITHCCC018 Prepare food to meet special dietary requirements (elective)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
- SITXCOM005 Manage conflict (elective)
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
- SITXHRM001 Coach others in job skills (core)
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
- SITHKOP002 Plan and cost basic menus (elective)
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
Program 4: INDUSTRY PLACEMENT (6 Months)
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC011 Use cookery skills effectively (core)
Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
By successfully completing this course you will receive a Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie).
