Course Details
Pâtisserie
Course Code CULN410
EFTS 0.2500
Points 30.00
Level 4
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Prescriptor
Introduction to pâtisserie principles and development of practices and techniques required for professional cooking 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
  AK3714   Diploma in Culinary Arts   (DipCulArts)
240.00
No requisite courses specified.
  ICE1   Individual Course Enrolment   (ICE)
0.00
Timetable
2025, Semester 2 Other
Class Stream Starting Ending Day Time Room
CULN410/W201  A  21-Jul-2025  01-Sep-2025  MON  8:00 AM - 12:00 PM  WH305 
    21-Jul-2025  01-Sep-2025  MON  1:00 PM - 3:00 PM  WH417 
    22-Jul-2025  02-Sep-2025  TUE  8:00 AM - 12:00 PM  WH305 
    22-Jul-2025  02-Sep-2025  TUE  1:00 PM - 3:00 PM  WH417 
    23-Jul-2025  03-Sep-2025  WED  8:00 AM - 12:00 PM  WH305 
    24-Jul-2025  04-Sep-2025  THU  8:00 AM - 12:00 PM  WH305 
CULN410/W202  A  22-Sep-2025  03-Nov-2025  MON  8:00 AM - 12:00 PM  WH303 
    22-Sep-2025  03-Nov-2025  MON  1:00 PM - 3:00 PM  WH417 
    23-Sep-2025  04-Nov-2025  TUE  8:00 AM - 12:00 PM  WH303 
    23-Sep-2025  04-Nov-2025  TUE  1:00 PM - 3:00 PM  WH417 
    24-Sep-2025  05-Nov-2025  WED  8:00 AM - 12:00 PM  WH303 
    25-Sep-2025  06-Nov-2025  THU  8:00 AM - 12:00 PM  WH303 
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