Diplôme de Commis Pâtissier

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

• SITHCCC023 Use food preparation equipment (core)
• SITHCCC027 Prepare dishes using basic methods of cookery (core)
• SITHPAT013 Produce pastries (core)
• SITXINV006 Receive, store and maintain stock (core)
• SITHKOP009 Clean kitchen premises and equipment (core)
• SITXFSA005 Use hygienic practices for food safety (core)
• SITXWHS005 Participate in safe work practices (core)
  
  

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

• SITHPAT014 Produce yeast-based bakery products (core)
• FBPRBK3014 Produce sweet yeast products (elective)
• SITHPAT016 Produce desserts (core)
• SITHPAT011 Produce cakes (core)
• SITXFSA006 Particiapte in safe food handling practices (core)
• SITXCOM006 Source and present information (elective)
  
  

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

• SITHPAT012 Produce specialised cakes (core)
• SITHPAT015 Produce petits fours (core)
• SITXHRM007 Coach others in job skills (core)
• SITHKOP010 Plan and cost recipes (elective)
• SITHCCC042 Prepare food to meet special dietary requirements (elective)
• SITXCOM007 Show social and cultural sensitivity (elective)
• SITHPAT017 Prepare and model marzipan (elective)
  
  

Program 4: INDUSTRY PLACEMENT (6 Months)

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC034 Work effectively in a commercial kitchen (core)
  
  

By successfully completing this course you will receive a Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie).

This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

Successful graduates will gain a Diplôme de Commis Pâtissier (SIT31021 Certificate III in Pâtisserie).

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA