Patisserie students cause mass-salivation with handmade treats
Monday, 29 July 2019
Current students of the Certificate III in Patisserie course spent a day on campus in the Bakery, creating mouth-watering treats including Rocky Road and Chocolate Almond Clusters.
They created the ingredients for the Rocky Road from scratch, including handmade vanilla marshmallow and raspberry marshmallow. Students also tried their hand at ‘passionfruit pate de fruit’ and although it didn’t set in time to be included in the final outcome, it certainly didn’t detract from the deliciousness of the completed product!
Completing this qualification provides students with the practical skills and knowledge to produce a range of patisserie products as a qualified cook. Employment options may include a range of hospitality enterprises such as patisseries, restaurants, hotels, catering services, clubs, pubs, cafes and coffee shops.
Our Patisserie students master a range of fine patisserie skills and presentation techniques through the many opportunities for hands-on practical creativity that the course presents to them.
Learning from Louisa Morris of Louisa Morris Cakes (a small business owner in her own right) gives our students direct access to speciality knowledge and skills – on the way to creating their own niche in the industry. With students having many opportunities to practise patisserie skills in the fully operational commercial kitchen facilities on campus.
The course is delivered on campus as a non-apprenticeship over 12 months, for a day and a half per week on Monday’s from 9am-4pm and Tuesday’s from 9am-1pm. This means it is a perfect course to fit around school hours if you’re a parent who wants to indulge your passion for baking and gain extra skills and knowledge to perhaps create your own small business! It can also work around other work commitments, or if you’re a school leaver and want to be able to study and work part-time.
Units covered within the course include:
- Controlling stock and costs
- Ensuring a safe and hygienic workplace
- Interpret financial information
- Decorating of cakes and cookies
- Produce pastries, desserts, cakes, yeast goods,
- Chocolate and petit fours
- Serving preparation
- Numerical applications in the workplace
“Students gain experience in creation of a range of specialty goods throughout the course. This enables them to better understand where their passion lies and what inspires them in the world of patisserie,” Teacher, Patisserie, Louisa Morris explains.
“They explore a delicious range of goodies – from breads, savoury treats, cakes and pastries - suitable for everyday consumption as well as for special occasions. In addition to a broad range of theoretical knowledge they gain a sound knowledge of kitchen operations required to produce patisserie products.”
Wodonga TAFE is the only regional provider of this course in the North East of Victoria, offering students in the region work-ready qualifications to give them the best start to their careers. The Certificate III in Patisserie course provides practical hands-on skills for real world experience, students complete the course with confidence in their abilities to utilise in a job or as a hobby.
You can find out more about the course (which will again be on offer for 2020) - via our website at https://www.wodongatafe.edu.au/courses/SIT31016/Certificate-III-in-Patisserie or chat to our friendly Customer Engagement team on 1300 698 233 or email email@example.com