Course Details
Foundation Breads
Course Code PATS405
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 basic yeast products in a commercial kitchen.
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 2
Class Stream Starting Ending Day Time Room
PATS405/W201  A  15-Jul-2024  29-Jul-2024  MON  8:00 AM - 12:00 PM  WH407 
    15-Jul-2024  29-Jul-2024  MON  1:00 PM - 3:00 PM  WH307 
    16-Jul-2024  30-Jul-2024  TUE  8:00 AM - 12:00 PM  WH407 
    16-Jul-2024  30-Jul-2024  TUE  1:00 PM - 3:00 PM  WH307 
    17-Jul-2024  24-Jul-2024  WED  1:00 PM - 3:00 PM  WH307 
    17-Jul-2024  31-Jul-2024  WED  8:00 AM - 12:00 PM  WH407 
    18-Jul-2024  18-Jul-2024  THU  1:00 PM - 3:00 PM  WH307 
    18-Jul-2024  01-Aug-2024  THU  8:00 AM - 12:00 PM  WH407 
    02-Aug-2024  02-Aug-2024  FRI  8:00 AM - 12:00 PM  WH407 
PATS405/W202  A  15-Jul-2024  29-Jul-2024  MON  10:00 AM - 12:00 PM  WH307 
    15-Jul-2024  29-Jul-2024  MON  1:00 PM - 5:00 PM  WH407 
    16-Jul-2024  30-Jul-2024  TUE  10:00 AM - 12:00 PM  WH307 
    16-Jul-2024  30-Jul-2024  TUE  1:00 PM - 5:00 PM  WH407 
    17-Jul-2024  24-Jul-2024  WED  10:00 AM - 12:00 PM  WH307 
    17-Jul-2024  31-Jul-2024  WED  1:00 PM - 5:00 PM  WH407 
    18-Jul-2024  18-Jul-2024  THU  10:00 AM - 12:00 PM  WH307 
    18-Jul-2024  01-Aug-2024  THU  1:00 PM - 5:00 PM  WH407 
    02-Aug-2024  02-Aug-2024  FRI  8:00 AM - 12:00 PM  WH407 
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