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Hospitality, Tourism and Events

PATISSERIE

Description

Participants will gain skills in producing cakes, pastries & breads to high quality industry standards on completion of this taster course.

Certification

Qual: J622 Certificate III in Patisserie
Units :
WF682 SITHPAT305 Produce Petit Fours
WF684 SITHPAT401 Prepare and Model Marzipan
WF685 SITHPAT402 Produce Chocolate Confectionary
WF779 SITXFSA101 Use Hygienic Practices for Food Safety – Flexible

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INTRODUCTION TO BARISTA

Description

You will cover the following in how to make that perfect cup of coffee
•harvesting
•roasting
•the preparation of a range of espresso style coffees including the steaming and texturing of milk.
The class size is restricted to 6 people giving everyone opportunities to actively use grinders, espresso coffee machine and other equipment needed to prepare the perfect cup of coffee.

Additional requirements
•fully enclosed, non-slip leather shoes

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BARISTA

Description

This theory and practical workshop based course starts with the growing and roasting of the beans and leads you through the process of extracting the perfect espresso and making the complete menu of espresso drinks.

You will learn, understand and put into practice the basics of espresso coffee. Also included is coffee cultivation and processing, roasting and blending, different coffee styles, coffee bean storage, grinder setting, adjustment and milk texturing and espresso machine cleaning.

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Certificate III in Tourism

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Certificate II in Tourism

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Certificate II in Retail Services

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Diploma of Hospitality Management

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Certificate III in Hospitality

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Certificate II in Hospitality

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Certificate IV in Commercial Cookery

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