Introduction to Patisserie Course Code SIC0195

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Duration

Part Time
5 weeks

Delivery

On Campus

Intakes

Campus

Glen Waverley

This course is not available for International Students

Course Overview

SIC0195 Introduction to Patisserie is a hands-on course designed for people who want to develop practical patisserie skills and become more confident home cooks, without undertaking training for work in a commercial kitchen.Delivered on campus one day per week, the course combines classroom-based learning with extensive practical training in simulated commercial restaurant and kitchen environments. The course focuses on building confidence and developing core baking and patisserie skills while creating a range of pastries and desserts. Students can take home their creations.This is a non-accredited course. On completion, students will receive a non-certified certificate of participation.

Career Opportunities

As this course is non-accredited, it will not benefit an individual who is seeking a career in Patisserie. It may lead them to further study which can assist in a career outcome.

Pathway to further studies

<a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/bakery-and-pastry/vocational-education/certificate-iii-in-patisserie-non-apprenticeship">SIT31021 Certificate III in Patisserie (Release 1)</a>

Studying the Introduction to Patisserie at Holmesglen

Study Introduction to Patisserie at Holmesglen's <a href="https://www.holmesglen.edu.au/about-us/campuses/glen-waverley">Glen Waverley campus</a> and develop your skills through hands-on, practical training in a simulated commercial kitchen.You'll combine classroom-based learning with extensive practical baking and patisserie activities in a supportive learning environment. Across the five-week course, you'll progressively develop skills in patisserie and party cakes, breads and yeast, tarts and pies, choux pastry, and viennoiserie including croissants and Danish.

Entry Requirements

There are no formal entry requirements for this course. Learners can enter the qualification with no prior experience. Uniform and Equipment Students will receive a Holmesglen apron, chef hat and recipe book, which they can keep after completing the course. Other basic kitchen equipment and uniforms required for working in a commercial kitchen will be loaned during the course and must be returned at the end of the program.Safety and Kitchen Requirements Students must: • Wear non-slip, food-grade shoes • Follow basic food hygiene practices • Comply with safe work requirements while studying in the training kitchens

Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs

Course Structure

TimeTable

Course duration • 5 weeks • 1 day per week • Approximately 6 hours per day This structure allows learners to progressively develop practical patisserie skills while balancing other personal or work commitments. Delivery mode Training includes: • On-campus classes • Classroom-based learning • Extensive practical training in a simulated commercial kitchen • Hands-on baking and patisserie activities What you'll learn • Week 1: Fundamental patisserie and party cakes • Week 2: Breads and yeast • Week 3: Tarts and pies • Week 4: Choux pastry • Week 5: Viennoiserie (croissants and Danish)

Core units

Unit code	Unit name
SIC10320	Introduction to Patisserie

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Direct

Click the ‘apply’ button below to start your application. Our Holmesglen team will reach out to discuss your study options and pre-training requirements.

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Recruitment

Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.

Find out more about your rights and obligations as a student and the services we provide at Holmesglen.

Outcomes

Qualification and Recognition

This is a non-accredited course. Skills and knowledge obtained in this course will not be reconsigned by industry. However skills and knowledge obtained may assist in a learner taking on further study to obtain a qualification.

Industry Connections

Fees

Tuition fees GST exempt	Cost
Full Fee	$999

Mandatory Non-Tuition Fees	Cost
Materials fee	$100

Holmesglen tuition fees shown are all inclusive and indicative of the cost to complete the entire course.

Additional Course Cost

Material fee $100

Overview

Entry Requirements

Course Structure

How to Apply

Outcomes

Fees

FAQs

Apply now

Enquire online

Upcoming open day

Upcoming open days description text

In the spirit of reconciliation, Holmesglen recognises and celebrates the Traditional Owners of the lands throughout Victoria and beyond on which we educate and train. We pay our respects to Elders past and present and acknowledge our emerging leaders.

Introduction to Patisserie Course Code SIC0195

Course Overview

Career Opportunities

Pathway to further studies

Studying the Introduction to Patisserie at Holmesglen

Entry Requirements

Course Structure

TimeTable

Assessment

How to apply

Direct

Recruitment

Outcomes

Qualification and Recognition

Industry Connections

Fees

Additional Course Cost

Upcoming open day Upcoming open days description text

Error title

Upcoming open day

Upcoming open days description text