Program 1: BASIC CUISINE (3 Months)
Learn classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.
FRENCH CULINARY TOPICS
- French culinary terms and definitions
- Working in a safe and hygienic manner
- Food preparation and mise en place
- Work organisation and planning
- Introduction to French cuisine
- French classical cooking techniques
- Variations of cooking methods
- Fonds de Cuisine - foundation sauces production
- Commodities - receiving and storing
- Classical French stocks, glazes, basic and advanced sauces and soups
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC023 Use food preparation equipment (core)
- SITHCCC027 Prepare dishes using basic methods of cookery (core)
- SITHCCC029 Prepare stocks, sauces and soups (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)
- SITHCCC025 Prepare and present sandwiches (elective)
- SITHCCC026 Package prepared food stuffs (elective)
Program 2: INTERMEDIATE CUISINE (3 Months)
PREREQUISITE: BASIC CUISINE QUALIFICATION
Discover classical French regional dishes, learn mise en place, and practise a range of presentation styles.
FRENCH CULINARY TOPICS
- Mise en place, organisation and workflow planning in the preparation and service of meals
- Classical French stocks, glazes, basic and advanced sauces and soups
- Hors d’oeuvres, canapés, salads and appetisers
- Vegetables, eggs and farinaceous cooking techniques and menu items
- French pastries and cakes
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC028 Prepare appetisers and salads (core)
- SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes (core)
- SITHCCC031 Produce vegetarian and vegan dishes (core)
- SITHCCC042 Prepare food to meet special dietary requirements (core)
- SITHCCC041 Produce cakes, pastries and breads (core)
- SITHPAT014 Produce yeast-based bakery products (elective)
- SITXFSA006 Participate in safe food handling practices (core)
Program 3: SUPERIOR CUISINE (3 Months)
PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION
Explore contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.
FRENCH STUDY MODULES
- Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
- Seafood preparations and cookery techniques, dish presentation and finishes
- Menu trends and market application including food costing
- Desserts à l’assiette
- Preparation of foods for dietary, allergy and cultural requirements
- Seasonal and market influences in cuisine
- Classical and contemporary menus
- Modern approaches to plate design
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC036 Prepare meat dishes (core)
- SITHCCC035 Prepare poultry dishes (core)
- SITHCCC037 Prepare seafood dishes (core)
- SITHPAT016 Produce desserts (core)
- SITXHRM007 Coach others in job skills (core)
- SITHKOP010 Plan and cost recipes (core)
- SITXCOM007 Show social and cultural sensitivity (elective)
- SITHCCC040 Prepare and serve cheese (elective)
Program 4: WORK INTEGRATED LEARNING (6 Months)
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC043 Work effectively as a cook (core)
By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30816 - Certificate III in Commercial Cookery.
