Le Cordon Bleu Logo
LE CORDON BLEU ADELAIDE

The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (SIT40716 Certificate IV in Patisserie) comes in after students have completed SIT31016 Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.

Potential Career Paths

Students completing the Le Cordon Bleu Certificat de Chef de Partie programme demonstrate to prospective employers their commitment to entering the industry as elite achievers. Having completed advanced studies in modernist cuisine or high-end pâtisserie, with masterclasses and excursions providing an extra dimension to their culinary training, students enjoy elevated employment outcomes.

Patissier | Pastry Chef | Patisserie Café Owner | Patisserie Manager | Specialist Chocolate Manufacturer | Pastry Chef & Chocolatier |

Continuing on from Diplôme de Commis Pâtissier

Certificat de Chef de Partie Pâtisserie is a 6-month course that will refine your patisserie skills to advanced level cake and dessert finishing, including chocolate and sugar sculpting, exploring creative recipe development and menu design. The programme also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.

What Will You Learn?

Potential study subjects may include chocolate dégustation menus, decorative showpieces; advanced chocolate and sugar work, petits fours, Confiserie; advanced chocolate and sugar confections, praline paste and fruit ganache, marzipan shaping, modelling and finishing, caramel and nougatine.

See full course structure below.

Request More Information

Programme Details

  • Term Dates & Apply

    To apply for a Certificat de Chef de Partie (SIT40716 Certificate IV in Patisserie) applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

    Holiday breaks are scheduled for a period of time of 1 to 6 weeks starting at the conclusion of each Study Period.

    Term Dates & Prices

    Select a date
    2020
    Jan 13, 2020 - Jun 30, 2020 ( Standard , in English )
    AUD 11,950.00
    Jul 6, 2020 - Dec 31, 2020 ( Standard , in English )
    AUD 11,950.00
    2021
    Jan 11, 2021 - Jun 30, 2021 ( Standard , in English )
    AUD 11,950.00
  • Course Structure

    Program 1: CERTIFICAT DE CHEF DE PARTIE (SIT40716 - CERTIFICATE IV IN PATISSERIE) 6 Months
    Pre Requisite: DIPLÔME DE COMMIS PÂTISSIER (SIT31016 - CERTIFICATE III IN PATISSERIE)

    FRENCH CULINARY TOPICS

    • 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

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHPAT008 Produce chocolate confectionery (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.

    • SITHPAT009 Model sugar-based decorations (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations for cakes and desserts. It requires the ability to design decorations and to pull, cast and blow sugar.

    • SITHPAT010 Design and produce sweet buffet showpieces (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to design and produce showpieces for display with sweet buffets. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display.

    • SITHKOP005 Coordinate cooking operations (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

    • BSBSUS401 Implement and monitor environmentally sustainable work practices (core)
      This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

    • SITXFIN004 Prepare and monitor budgets (elective)
      This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.

    • SITXFIN003 Manage finances within a budget (core)
      This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

    • BSBDIV501 Manage diversity in the workplace (core)
      This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

    • SITXHRM003 Lead and manage people (core)
      This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

    • SITXMGT001 Monitor work operations (core)
      This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

    • SITXWHS003 Implement and monitor work health and safety practices (core)
      This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
  • What Qualification Will I Gain?

    Graduates will gain a Certificat de Chef de Partie (SIT40716 Certificate IV in Pâtisserie).

  • 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

    TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA

TOP