Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. The Basic Pâtisserie programme (Basic Certificate) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. Read more. Proceed to Schoolbag. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles. We grow the next generation of chefs, bartenders, baristas and hospitality leaders. Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality. There may also be other fees and charges you need to pay. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business. Swiss Grand Diploma in Pastry and Chocolate Arts. Visit PayScale to research pastry chef hourly pay by city, experience, skill, employer and more. Artisan at the Bolton Hotel (www.artisanrestaurant.co.nz) is looking for a full time Pastry Chef de Partie. Does a career in cakes, desserts and pastry appeal? Bachelor's degree. Read more. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Learn about her experiences from around the world. Duration: 18 Months (3x10 weeks of certificates in basic, intermediate & superior Cuisine) and (3x10 weeks of certificates in basic, intermediate & superior Pâtisserie). Join us in one of our events in all New Zeland. The Diploma in Pâtisserie has a strong focus on creative, practical and business skills. Ravneel, from Fiji, spent a month working at The Langham as part of his International diploma in culinary course at MIT. International Culinary Studio is a fully online chef college based in Christchurch, New Zealand and are one of only 100 culinary schools recognised worldwide by the World Chefs Association. This course is available to New Zealand Citizens and New Zealand Residents only This programme will enable students to learn in-depth culinary techniques in areas that include cold food presentation, hot desserts and pastry dishes. From A to Z. The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme: Students who successfully complete both Diplôme de Cuisine and Diplôme de Pâtisserie will receive "Le Cordon Bleu - Le Grand Diplôme", a highly acclaimed passport to the Culinary World! The focus of the programme is the preparation and service of French classical and contemporary cuisine or patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Discover the art of pastry from the beginning and learn to make 45 desserts . Prev The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work. Term of training: 3-6 months. Manage staff relationships for operational roles. Plan and monitor work-flow and supplies in a commercial kitchen. Proceed to Checkout Find out more, Find out about our options for international students in 2021, Apply now to live in our brand new, purpose-built accommodation in 2021. His duties can include menu planning, costing, and ordering. 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Pastry chefs or Pâtissiers enjoy creative freedom in their careers despite the challenges that comes with being a chef. By continuing to browse the site you are agreeing to our use of cookies. Bakery and Pastry courses 1300 639 888 enquire online. Toni Rodríguez is a cook and pastry chef, specialized in vegan pastry. Students learn about the responsibilities of a pastry chef at school. The Ashburton Chefs Academy is one of the few private culinary schools in the UK to offer an Ofqual accredited diploma level qualification in Patisserie and our intensive 14 week full-time course is simply the fastest way to learn the professional skills to launch a career as a Pastry Chef. As well as prepare t... Study Method Online. Location Anywhere. Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business, Introduction to yeast doughs (breads and sweet doughs), Introduction to chocolate work and truffles ( hand tempering and dipping), Variations on restaurant desserts, including soufflés, Savoury and sweet petit fours, classic and contemporary presentations, Introduction to Viennoiserie (croissants and brioches), Caramel and nougatine (use of these components to assemble and decorate a croquembouche), Develop chocolate hand tempering and dipping skills, Introduction to show pieces (chocolate centre pieces and celebration cakes). Next This represents the approximate tuition fee range based on a full-time workload of 120 points in 2021. You can change your cookie settings in your web browser at any time. Macarons, zephyr, marshmallow and pâte de fruit. Prerequisite:  New Zealand Certificate in French Pâtisserie (Basic) Level 2. She chose AUT’s pâtisserie programme because it’s specifically focused on baking and had a high practical content. Our chef training and hospitality qualifications fall under the Services Industries Vocational Pathway. They work with other staff within the kitchen to plan dessert menus to accompany the rest of the menu pleasantly, they also use their experience to make and test new desserts and pastries. Completing our culinary qualifications will enable you to work as a cook/chef in a commercial kitchen. Structure: Classes are taught across 3 - 5 days a week. Candy Puterigunawan Que Cake Class Business owner. This programme has been developed in response to industry and student demand for advanced skills and knowledge in the field of pâtisserie. Not only will you learn cookery skills, but also the knowledge of how to create and price menus, order supplies, cater for events, and many other important skills needed to be successful in the industry. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant style desserts. Our tastings are really popular and sold out quickly. Select and apply staffing strategies to meet performance targets. The Path of a Chocolatier. Swiss Education Group. If you are planning for beyond 2021, fees may vary from those stated. Free fees are available for eligible students. Domestic students' tuition fees are less due to a proportion of the tuition fees being funded by the New Zealand Government. You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. 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