Speciality Desserts - Patisserie

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Learner Guide: $30.50 Add To Cart
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Description

The Certificate Level IV in Hospitality (Commercial Cookery) or (Patisserie) is available to persons who wish to obtain a formal qualification specialising in Cookery/Patisserie. This qualification is also a prerequisite for the Diploma in Hospitality. The course content has been divided into a series of training units which cover all the required subject areas. Each training unit offered is one of this series, providing a comprehensive learning and review program of the skills and knowledge required at a front line management level and your chosen speciality.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHPAT009A: Prepare desserts to meet special dietary requirements

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1505

TAFEshop Catalogue: 09.062.0860

TAFE SA

Related Resources


French Pastries - Patisserie

This module gives students the opportunity to test their ability to analyse, plan and execute a selection of cakes and pastries to a high standard of quality in a pre-determined time frame. Learning outcomes cover the preparation and presentation of: • sweet paste and derivatives • croissants • Danish pastries • sponge and choux items • coffee shop tasks.

Learner Guide$28.00

Baked Pastries - Patisserie

This manual aims to extend the student’s knowledge and skills to a level of proficiency in the production and finishing of an extensive range of baked pastries suitable for a hotel, restaurant or coffee shop operation. On successful completion of this subject the student should be able to: describe the function and performance of the various ingredients in a range of baked pastry formulae; select the correct ingredients, equipment and mixing procedures for a variety of baked pastries; demonstrate the correct rolling, folding, piping, cutting, filling, marking, proving, resting and baking techniques for a wide range of baked pastries; apply relevant filling and finishing techniques to the baked pastries; demonstrate an understanding of the correct storage, chilling and freezing techniques required to maximize shelf life of baked pastry products; identify common faults in baked pastries and define corrective steps for these faults to ensure quality control.

Learner Guide$31.00

Bread and Bread Rolls - Patisserie

This manual aims to extend the student’s knowledge and skills to the level of proficiency in the production of an extensive range of bread and bread rolls suitable for a hotel, restaurant or cake shop operation. On successful completion of this subject the student should be able to: prepare a range of bread and bread roll doughs using different preparation methods; apply correct working methods when using yeast as a leavening agent; apply correct working methods when using sour dough as a leavening and flavour agent; select the correct ingredients, equipment and mixing procedures for making a variety of bread and bread rolls; determine and demonstrate the correct moulding, resting, proving, finishes and baking techniques; demonstrate an understanding of the correct storage, freezing and thawing techniques required to retain quality and to maximize shelf life of bread and bread rolls.

Learner Guide$30.50