Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes


              CRICOS Code: 082869A

              The Diplôme Avancé de Gestion Culinaire has been designed with students in mind wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations.

              Students will have the opportunity to further enhance their patisserie skills and will learn to develop and apply management and leadership skills in areas such as marketing, human resources, business planning and financial control.

              During the first 15 months of this program you will complete the Diplôme de Patisserie/Certificate III in Pâtisserie and a six month industry placement.

              Intakes: January, April, July & October.

              Key Information

              Duration: 27 months. This includes completion of the Diplôme de Pâtisserie/Certificate III in Pâtisserie and a six month industry placement during the first 15 months.
              Tuition fees: AU$58,330
              Age: 18.
              English proficiency: 5.5 Academic IELTS with no band score below 5.
              Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.

              Programme Details

              • Course Structure

                Program 1: STAGE 1 (6 Months)

                FRENCH STUDY MODULES

                • Decorative showpieces - Advanced sugar and chocolate work to produce original showpieces. Includes silicone mould making
                • Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery
                • Petits fours
                • Marzipan - Shaping, modelling and finishing figures
                • Caramel and nougatine


                • Produce chocolate confectionery (SITHPAT402)
                • Model sugar based decorations (SITHPAT403)
                • Design and produce sweet buffet showpieces (SITHPAT404)
                • Coordinate cooking operations (SITHKOP403)
                • Implement and monitor work health and safety practices (SITXWHS401)
                • Prepare and monitor budgets (SITXFIN501)
                • Manage finances within a budget (SITXFIN402)
                • Manage diversity in the workplace (BSBDIV501A)
                • Lead and manage people (SITXHRM402)
                • Manage work operations (SITXMGT401)
                • Implement and monitor environmentally sustainable work practices (BSBSUS301)
                • Establish and maintain a work health and safety system (SITXWH601)

                Program 2: STAGE 4 (6 Months)
                Diplôme Advancé de Gestion Culinaire


                • Serve food and beverage (SITHFAB206)
                • Develop and implement a business plan (BSBMGT617A)
                • Develop and implement marketing strategies (SITXMPR502)
                • Manage quality customer service (SITXCCS501)
                • Manage operational plans (BSBMGT515A)
                • Manage physical assets (SITXFIN601)
                • Establish and conduct business relationships (SITXMGT501)
                • Research and comply with regulatory requirements (SITXGLC501)
                • Recruit, select and induct staff (SITXHRM501)
                • Monitor staff performance (SITXHRM503)
                • Manage finances (BSBFIM601A)
              • Who is the Programme For?

                This program is designed for students who wish to further develop their culinary and hospitality business skills, and who want to either manage or own their own Patisserie business.

              • What Qualification will I gain?

                Graduates will gain a Certificate III in Pâtisserie as well as the Advanced Diploma of Hospitality.

              • Assessment

                Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

              • Course Credit

                You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

              • Campus Location

                Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

              • Career Paths
                Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.
              • Term Dates & Apply

                To apply for an Advanced Diploma in Hospitality applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

                Term Dates & Prices

                Select a date
                Jan 17, 2017 - Mar 29, 2019 (Standard, in English)
                AUD 58,330.00
                Apr 11, 2017 - Jun 30, 2019 (Standard, in English)
                AUD 58,330.00
                Jul 11, 2017 - Sep 27, 2019 (Standard, in English)
                AUD 58,330.00
                Sep 26, 2017 - Dec 27, 2019 (Standard, in English)
                AUD 58,330.00


              • Dean-Curkovic-160x160
                What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
                Dean Curkovic - Advanced Diploma of Hospitality (Pâtisserie) Current Student
              • Julia-Taylor-160x160
                As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
                Julia Taylor - Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumna
              • Hsin-Cheng-(Amber)-160x160
                The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
                Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumnus


              If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

              Le Cordon Bleu Australia offers an exciting annual scholarship program to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study programs across the Culinary Arts, Hospitality and Gastronomy.

              Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

              Other Programmes & Courses


              CRICOS Provider Number: 02380M
              RTO ID number: 4959