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

Competency Field
Hospitality

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

Copyright Description

Copyright © 2018 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


Desserts Preparation and Presentation - Patisserie

This manual contains preparation and presentation of a variety of hot and cold desserts. Learning outcomes cover: • Classification of hot and cold desserts • Sponge making • Sweet sauces • Meringues, pavlovas – vacherins • Bavarians, mousses and jellies • Ices and frozen desserts • Flans and pies • Preservation of fruit • Decorations and accompaniments for desserts

Learner Guide$32.00

Gateaux, Torten and Cakes - Patisserie

In this module the student will learn to prepare a selection of different gâteaux, Torten and cakes. Learning outcomes expose the students to: • the important factors which guarantee the best achievable quality product • a variety of fillings, including a representative of each of the possible production methods for the different bases • a variety of fillings, including a representative of each of the possible preparation methods with emphasis on flavour, consistency, shelf life and freezability • a modern and neat way of finishing and decorating the products, taking into consideration the level of students' past experience and the time available • handling, packaging, storing, presentation and service of gâteaux, Torten and cakes • instant customer feedback by serving their products in a coffee shop situation.

Learner Guide$30.50

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