Course Details
Sugar and Chocolate Confectionary
Course Code PATS502
EFTS 0.1250
Points 15.00
Level 5
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Prescriptor
Investigates and develops preparation techniques, cooking methods, pre-crystallisation methods, basic finishing and presentation techniques as well as basic food hygiene and safety practices and principles relevant to sugar and chocolate confectionery. Develops the competence, knowledge and skills required for producing a range of sugar and chocolate confectionery items.
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
Prerequisites
PATS401 ,  PATS402 ,  PATS403 ,  PATS404 ,  PATS405 ,  PATS406 ,  PATS407 ,  PATS408
  ICE1   Individual Course Enrolment   (ICE)
0.00
Timetable
2024, Other Semester 1
Class Stream Starting Ending Day Time Room
PATS502/W101  A  03-Apr-2024  15-May-2024  WED  3:00 PM - 9:00 PM  WH218 
    04-Apr-2024  09-May-2024  THU  3:00 PM - 9:00 PM  WH218 
    05-Apr-2024  05-Apr-2024  FRI  3:00 PM - 9:00 PM  WH218 
    08-Apr-2024  06-May-2024  MON  8:00 AM - 11:00 AM  WH314 
    09-Apr-2024  14-May-2024  TUE  3:00 PM - 9:00 PM  WH218 
    17-May-2024  17-May-2024  FRI  8:00 AM - 2:00 PM  WH218 
PATS502/W102  A  03-Apr-2024  15-May-2024  WED  8:00 AM - 2:00 PM  WH218 
    04-Apr-2024  16-May-2024  THU  8:00 AM - 2:00 PM  WH218 
    05-Apr-2024  10-May-2024  FRI  8:00 AM - 2:00 PM  WH218 
    08-Apr-2024  06-May-2024  MON  8:00 AM - 11:00 AM  WH308 
    17-May-2024  17-May-2024  FRI  8:00 AM - 2:00 PM  WH218 
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