French Pastries - Patisserie

Pricing

Learner Guide: $28.00 Add To Cart
Preview
  • PDF thumbnail

Description

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.

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHPAT001A: Prepare and produce pastries, SITHPAT005A: Prepare and present gateaux torten and cakes

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-669

TAFEshop Catalogue: 09.062.0382-E1

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

Chocolate work, Marzipan work and Petit Fours - Patisserie

This manual aims to: • Enable the student to develop to a high standard the skills, techniques and processes involved in tempering chocolate correctly, dip and cover patisserie and confectionery products with chocolate and use chocolate for decorating and for display centre pieces, • Introduce students to the aspects of marzipan preparation and handling, and • Equip the student with the knowledge and skills associated with the preparation, decoration and display of a variety of petit fours. On successful completion of this subject the student should be able to: • understand and explain the difference between compound chocolate and pure coating chocolate (coverture) • correctly prepare and temper chocolate prior to use • coat, dip, pipe and mould chocolate for a range of patisserie and confectionery products • demonstrate an understanding of the principles of the correct storage and packaging procedures for products from or with chocolate.

Learner Guide$33.00

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