Course Details
Sponges, Gateaux and Torten
Course Code PATS403
EFTS 0.1250
Points 15.00
Level 4
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Prescriptor
Investigates and develops preparation techniques, baking, cooking methods, basic finishing and presentation techniques as well as basic food hygiene and safety practices and principles. Develops the competence, knowledge and skills required for producing a range of gateaux and torten.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3731   Diploma in Patisserie   (DipPat)
240.00
No requisite courses specified.
  ICE1   Individual Course Enrolment   (ICE)
0.00
Timetable
2024, Other Semester 1
Class Stream Starting Ending Day Time Room
PATS403/W101  A  20-May-2024  10-Jun-2024  MON  10:00 AM - 12:00 PM  WH307 
    20-May-2024  17-Jun-2024  MON  1:00 PM - 5:00 PM  WH407 
    21-May-2024  11-Jun-2024  TUE  10:00 AM - 12:00 PM  WH307 
    21-May-2024  18-Jun-2024  TUE  1:00 PM - 5:00 PM  WH407 
    22-May-2024  12-Jun-2024  WED  10:00 AM - 12:00 PM  WH307 
    22-May-2024  12-Jun-2024  WED  1:00 PM - 5:00 PM  WH407 
    19-Jun-2024  19-Jun-2024  WED  8:00 AM - 12:00 PM  WH407 
PATS403/W102  A  20-May-2024  10-Jun-2024  MON  1:00 PM - 3:00 PM  WH307 
    20-May-2024  17-Jun-2024  MON  8:00 AM - 12:00 PM  WH407 
    21-May-2024  11-Jun-2024  TUE  1:00 PM - 3:00 PM  WH307 
    21-May-2024  18-Jun-2024  TUE  8:00 AM - 12:00 PM  WH407 
    22-May-2024  12-Jun-2024  WED  8:00 AM - 12:00 PM  WH407 
    22-May-2024  12-Jun-2024  WED  1:00 PM - 3:00 PM  WH307 
    19-Jun-2024  19-Jun-2024  WED  8:00 AM - 12:00 PM  WH407 
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