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William Angliss Institute of TAFE

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Diploma of Hospitality (Patisserie)

Course Code: SIT50307
Duration: 2 Years

If you want to start a career as a professional chef patissier, then this is your course. The patisserie courses cover modern and traditional patisserie production techniques, operational management skills, and basic cooking. You will learn highly creative artisan skills in
areas including sugar, marzipan and chocolate from industry
recognised teachers.
Throughout the year you will study customer relations in
hospitality, presentations, health, safety, security and hygiene procedures, patisserie production of hot and cold desserts, pastries, and yeast goods, presenting food, kitchen supplies, basic cookery, and organisation and preparation of food. This is followed by financial
interpretation, safety and security, bakery and patisserie products, decoration of cakes and cookies, gateaux, torte, cakes, and petit fours, and stock control and supervision.
In the second year you will cover patisserie budgeting, quality control, compliance, chocolate production, coffee shop planning, liquor studies, and sweets production
such as marzipan, sugar work displays, and sweets buffets and showpieces, business operations; hospitality budgeting;
workplace diversity; legal knowledge for
business; rostering staff; and hospitality
service and quality. It is possible to continue on to Advanced Diploma and then on to the Bachelor of Culinary Management.

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