Diploma in Patisserie Arts

TERM 1

• Prepare dishes using basic methods of cookery
• Describe the performance outcomes, skills and knowledge required
• Use a range of basic cookery methods to prepare dishes
• Applicable skillsets for working in include restaurants, educational institutions, health establishments, cafes, residential caterers, and event and function caterers.

• Check incoming stock against orders and delivery documentation
• Inspect items for damage, quality and use-by dates and record findings according to organisational procedures
• Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances
• Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings
• Record details of incoming stock according to organisational procedures
• Choose and prepare correct environmental conditions for the storage of stock
• Store supplies in appropriate storage area to minimise wastage and avoid food contamination
• Rotate perishable supplies according to principles of first-in-first-out to minimise wastage according to expiration dates
• Regularly check the quality of stock, identify deficiencies and report according to organisational procedures

• Follow instructions about menu requirements, workgroup and job roles.
• Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.
• Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
• Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.
• Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
• Identify conflict encountered in the workplace.
• Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person

• Interpret recipes, methods and principles of preparing and baking different pies and tarts
• Explain the quality characteristics, common faults and precautionary measures to take in the preparation of different pies and tarts
• Prepare different types of fillings, icings, toppings, glazes, fondant, sauces and creams for different pies and tarts
• Prepare doughs and batters for baking using techniques to roll out, fold, shape and cut doughs

TERM BREAK 1

TERM 2

• Explain the principles, quality characteristics and common faults of preparing and baking enriched breads
• Differentiate the types of yeast and its functionality during the fermentation stage
• Explain the different stages of bread production
• Demonstrate methods of preparing different types of sweet and savoury fillings and toppings for enriched breads
• Demonstrate methods of preparing and baking different types of enriched bread doughs by applying different mixing methods and baking processes

• Explain the principles, quality characteristics and common faults of preparing and baking cakes
• Demonstrate methods of preparing different types of icings, fillings and toppings
• Demonstrate methods of preparing, mixing, folding, baking, shaping, piping and finishing different cakes

• Evaluate Arabica and Robusta coffee and the key differences between coffees from different regions
• Use the different methods of processing coffee beans, the different roasting styles to make recommendations to customers based on their preferences
• Grind coffee according to different brewing methods and brew coffee using the French Press and V60 Pour Over
• Demonstrate the skill of frothing milk correctly and consistently extract espresso following the recipe
• Make Espresso based drinks including Long Black, Cappuccino, Latte and Mocha

TERM BREAK 2

TERM 3

• Assemble baking tools, knives, equipment and ingredients according to recipes used for preparing fruit desserts
• Identify different types of ingredients, their characteristics, functions and indicators of quality according to recipes used for fruit desserts
• Measure ingredients accurately using bakers’ mathematics, ratios and proportions according to recipes for different types of fruit desserts
• Demonstrate knife skills according to recipes for preparing fruit desserts
• Explain the importance of controlling baking time and temperature, sifting dry ingredients, resting doughs and brushing off excess flour when preparing different fruit desserts
• Bake different types of fruit desserts using various baking methods, tools and equipment according to recipes
• Reinstate work stations and store finished fruit desserts and ingredients.
• Identify common faults in fruit desserts and methods to prevent them

• Explain recipes, methods and principles of preparing and baking different café style cakes
• Explain the quality characteristics, common faults and precautionary measures to take in the preparation of different café style cakes
• Prepare different types of fillings, icings, toppings, glazes, fondant, sauces and creams according to recipes for different café style cakes
• Prepare doughs and batters using techniques to roll out, fold, shape and cut doughs according to recipes for baking different café style cakes
• Apply different types of mixing and baking methods according to recipes for different café style cakes

• Interpret recipes, methods and principles of preparing and baking different Petit Fours
• Explain the quality characteristics, common faults and precautionary measures to take in the preparation of different Petit Fours
• Minimise waste to maximise profitability of petits fours produced
• Use cookery methods for fillings and coatings to achieve desired product characteristics
• Design and use decorations, garnishes, glazes and finishes to enhance flavour and visual appeal
• Apply icing, glazes and finishes to ensure a smooth and seamless finish
• Visually evaluate petits fours and adjust presentation before displaying