Copyright © 2021 Atlantis International Pty Ltd - All Rights Reserved
Arwinder Pal Singh RANDHAWA: MARN-1574550
This program is designed with all the essential knowledge and skills that students want before building their careers in the bakery field.
Certificate IV in Patisserie program delivers the talents and ability for candidates to be capable as a competent Pastry Chef and achieve work in a managerial or leading role in a patisserie or pastry kitchen. You can work in hospitality industries where patisserie items are designed and served, such as clubs, pubs, bakeries, cafes, restaurants, hotels, catering operations, and coffee shops.
Individuals also comprehend technical skills like designing sugar items and chocolate and making coffee and chocolate candy. You can work independently or with determined directions from others and use control to resolve unusual situations. In this program, you’ll obtain professional training in desserts, chocolate, tortes and cakes, pastries, and a comprehensive knowledge of food protection and special dietary conditions.
A$15,000 to A$20,000. The fee range can change from time to time.
1.5 Years Full time
February and July. Some colleges will offer April and October intakes as well.
The skills and understanding of the Patisserie course help you to find employment in hospitality associations, including:
32 units must be completed:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
The unit explains the knowledge and skills needed to lead diversification for a workplace. It covers manufacturing the managements diversification policy, fostering diversification within the work group, and promoting the pros of a diversification work area.
The unit explains the achievements outcomes, knowledge as well as the skills needed to cautiously use commercial kitchen equipment to prep a vast range of different food items.
The unit explains the achievement outcomes the knowledge as well as the skills needed to a use a wide variety of basic cookery methods to prepare dishes.
The unit explains the achievements outcomes, knowledge as well as the skills needed to use a wide variety of cooking skills during service and construction periods. The unit accommodates key technical bureaucratic skills covered in single unit and focuses on the way; these must be applied in a commercial kitchen.
The unit explains the achievement outcomes, knowledge and skills needed to prep the dishes for people who have unique dietary requirements for lifestyle, religious or medical reasons. It needs the ability to affirm the dietary needs of customers, the usage of unique recipes, choose unique ingredients and make food to satisfy the customers requirements.
The unit explains the achievement outcomes, knowledge and skills needed to plan the making of food in commercial kitchens. It needs the ability to organise needed food ingredients for good making and supervise the production of making food.
The unit explains the achievement outcomes, knowledge as well as the skills needed to make cakes and sponges following original recipes. It needs the ability to choose, prepare and portion ingredients and the usage of the equipment and a wide variety of cutlery methods to make and decorate cakes and sponges.
The unit explains the achievement outcomes, knowledge and skills needed for the usage of regular recipes to make unique cakes that need finished, embellished and presentation of a high order. It needs the ability to choose, prep and portion the ingredients, and the usage of the right equipment and a range of cookery methods to make, fill, assemble and decorate unique cakes.
The unit explains the achievements outcomes, knowledge as well as the skills needed to make pastries and pastry products following original and standard recipes. It needs the ability to choose, prep and portion ingredients and the usage of the equipment and a vast range of cutlery methods to produce, fill and decorate pastries.
The unit explains the achievement outcomes, knowledge and skills needed to make yeast-based bakery products following original recipes. It needs the ability to choose, prepare and portion ingredients as well as the usage of equipment and a wide range of cutlery methods to make and decorate sweet and savoury breads, rolls, buns, and yeast raised pastries.
The unit explains the achievement outcomes, knowledge and skills needed to make, using original recipes, specialised petits fours which need finishing, decoration, and presentation of a high order. It needs the ability to choose, prepare and portion ingredients along with the usage of equipment and a vast range of cutlery methods to make filling, finished and decorate specialised petits fours.
The unit explains the achievements outcomes, knowledge as well as the skills needed to make hot and cold frozen desserts following original and standard recipes. It needs the ability to choose, prepare as well as portion ingredients and the usage of equipment and a vast range of cutlery methods to make and present desserts.
The unit explains the achievement outcomes, knowledge as well as skills needed to prepare marzipan from assembled marzipan paste, make and decorate a variety of modelled dossier, shapes, and flowers, and to ice specialised cakes with marzipan.
The unit explains the achievement outcomes, knowledge and the skills needed to drift couverture to make individual chocolates. It needs the ability to choose, prepare and portion ingredient as well as the usage of the right equipment and a vast range of cutlery methods to mould and fill individual chocolates with hard or soft fillings and centres.
The unit explains the achievement outcomes, knowledge and skills needed to prepare damp sugar and to perfect sugar-based equipment. It needs the ability to plan decorations and to cast, pull and blow sugar.
The unit explains the achievement outcomes, knowledge as well as the skills needed to plan and make sweet showpieces for show. It needs the ability to make all individual decorative components from intertwined sugar, chocolate, pastillage and marzipan materials and to manufacture the complete showpiece for show.
The unit explains the achievement outcomes, knowledge as well as the skills needed to resolve difficult or escalated complaints and arguments with internal and external customers and co-workers. It needs the ability to use efficient conflict solving techniques and communication skill to take care of conflict and develop situations. It doesn’t cover formal agreements, counselling or meditation.
The unit explains the achievement outcomes, knowledge as well as the skills needed to take responsibility for budget administration where other people may have developed the budget. It needs the ability to clarify budgetary needs, allocate resources, monitor actual income and amount, and report on budgetary deviations.
The unit explains the achievement outcomes, knowledge as well as the skills needed to use personal hygiene practices to halt contamination of food that might cause food-borne sickness. It needs the ability to follow fixed organisational processed and to identify and control food dangers.
The unit explains the achievement outcomes, knowledge as well as the skills needed to take care of food cautiously during the storing, preparation, display, service and the disposal of food. It needs the ability to follow fixed processes as outlined in a food safety program.
The unit explains the achievement outcomes, knowledge and skills needed to provide on-the-job teaching to co-workers. It needs the ability to describe and present specific skills, knowledge and processes and monitor the progress of co-workers until they can work independently without the help of the coach.
The unit explains the achievement outcomes, knowledge and skills needed to develop, manage and communicate staff rosters. It needs the ability to plan rosters according to industrial provisions, working efficiency needs, and within wage budgets
The unit explains the achievement outcomes, knowledge as well as the skills needed to take charge and oversee people individually and In groups, and support and to promote their commitment to the organisation. It needs the ability to lead by examples and oversee achievements through efficient leadership.
The unit explains the achievement outcomes, knowledge as well as the skills needed to check and take delivery of stock and properly store, rotate and keep the quality of the stock items.
The unit explains the achievement outcomes, knowledge as well as the skills needed to manage and monitor the value of day-to-day work. It needs the ability to talk effectively with co-workers, plan organise working functions, solve problems.
The unit explains achievement outcomes, knowledge and skills needed to implement fixed work health, cautiously and security practices designed, at overseeing level, to ensure a safe work area. It needs the ability to monitor safe work practices and coordinate advising arrangements, risk taking assessments, work health and safety training, and the care of records.
Disclaimer: ‘Atlantis International Pty Ltd’ and its associates are independent consulting entities which are not associated in anyway with the Australian ‘Department of Home Affairs’ (DOHA). Information on this website does not constitute personal migration advice. For a customized migration advice based on your personal circumstances, please call and talk to one of our Immigration Consultants or register your interest with our Associates.
www.atlantisvisas.com.au
Email: visas@atlantisvisas.com.au
Australia
Copyright © 2021 Atlantis International Pty Ltd - All Rights Reserved
Arwinder Pal Singh RANDHAWA: MARN-1574550