Diplôme de Pâtisserie

Program 1: BASIC PATISSERIE (3 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: INTERMEDIATE PATISSERIE (3 Months)
PREREQUISITE: BASIC PATISSERIE QUALIFICATION

Experiment with simple ingredients to make an impressive range of specialist pastries, 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: SUPERIOR PATISSERIE (3 Months)
PREREQUISITE: INTERMEDIATE PATISSERIE QUALIFICATION

Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.

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: WORK INTEGRATED LEARNING (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 Pâtisserie and a SIT31021 - Certificate III in Pâtisserie.

This program is designed for students who wish to learn the fundamentals of French patisserie techniques progressing through to more complex tasks as each course builds upon skills learnt.

Graduates will gain both the French qualification of a Diplôme de Pâtisserie as well as the Australian qualification of a SIT31021 Certificate III in Patisserie.

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.

Holmesglen Moorabbin, 488 South Road Moorabbin, 3189, VICTORIA