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

Yeast Products - Patisserie

This module aims to extend the student’s knowledge and skills in the production and finishing of an extensive range of yeast raised products to the level of proficiency suitable for a hotel, restaurant, cake shop or coffee shop operation. On successful completion of this subject the student should be able to: • prepare light, medium and heavy yeast doughs using different preparation methods • apply correct working methods when using yeast as a leavening agent • select the correct ingredients, equipment and mixing procedures for making a variety of yeast products • determine and demonstrate the correct pinning out, rolling, folding, spreading, filling, resting, proving, baking and finishing • demonstrate an understanding of the correct storage, chilling and freezing techniques required to retain quality and to maximize shelf life of baked yeast products • identify common faults in yeast raised products and define corrective steps 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