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8 records

Baked Pastries - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT004A
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 Add To Cart
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Bread and Bread Rolls - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT004A
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 Add To Cart
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Chocolate work, Marzipan work and Petit Fours - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT011A
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 Add To Cart
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Desserts Preparation and Presentation - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT009A
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 Add To Cart
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French Pastries - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT005A
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 Add To Cart
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Gateaux, Torten and Cakes - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT005A
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 Add To Cart
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Speciality Desserts - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT009A
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.
Learner Guide: $30.50 Add To Cart
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Yeast Products - Patisserie

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: SITHPAT004A
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 Add To Cart
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