Diplôme Avancé de Gestion Culinaire - Pâtisserie

SIT60316 - Advanced Diploma of Hospitality Management

Le Cordon Bleu Melbourne

Diplôme Avancé de Gestion Culinaire - SIT60316 - Advanced Diploma of Hospitality Management Patisserie

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 Pâtisserie/SIT31016 - Certificate III in Pâtisserie and a six month industry placement.

Intakes: January, April, July & October.

Key Information

CRICOS Code: 091098J

Duration: 27 months. This includes completion of the Diplôme de Pâtisserie/SIT31016 - Certificate III in Patisserie and a six month industry placement during the first 15 months.
Tuition fees: AU$61,063 for international students. AU$58,830 for Australian students.
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.
VET FEE-HELP: Not available for culinary programmes.

Programme Details

Course Structure
Program 1: SIT40716 - CERTIFICATE IV IN PATISSERIE (6 Months)
PREREQUISITE: DIPLÔME DE PATISSERIE/SIT31016 - CERTIFICATE III IN PÂTISSERIE

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
- SITHPAT009 Model sugar-based decorations
- SITHPAT010 Design and produce sweet buffet showpieces
- SITHKOP005 Coordinate cooking operations
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITXFIN004 Prepare and monitor budgets
- SITXFIN003 Manage finances within a budget
- BSBDIV501 Manage diversity in the workplace
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
Program 2: DIPLOME AVANCE DE GESTION CULINAIRE - PATISSERIE (SIT60316 - ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT - PATISSERIE) (6 Months)
Diplôme Advancé de Gestion Culinaire

AUSTRALIAN UNITS OF COMPETENCY
- SITHFAB007 Serve food and beverage
- SITXCCS008 Develop and manage quality customer service practices
- BSBMGT617 Develop and implement a business plan
- BSBMGT517 Manage operational plan
- SITXFIN005 Manage physical assets
- SITXMPR007 Develop and implement marketing strategies
- SITXMGT002 Establish and conduct business relationships
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM004 Recruit, select and induct staff
- SITXHRM006 Monitor staff performance
- BSBFIM601 Manage finances
- SITXWHS004 Establish and maintain a work health and safety system
- SITXWHS003 Implement and monitor work health and safety practices
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 Management.
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 Management applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

VET FEE-HELP: Not available for culinary programmes

Term Dates & Prices

Select a date

2018

Sep 25, 2018 - Dec 31, 2020 (Standard, in English)

AUD 58,830.00

Sep 25, 2018 - Dec 31, 2020 (Standard, in English)

AUD 61,063.00

2019

Jan 22, 2019 - Mar 31, 2021 (Standard, in English)

AUD 58,830.00

Jan 22, 2019 - Mar 31, 2021 (Standard, in English)

AUD 61,063.00

Apr 9, 2019 - Jun 30, 2021 (Standard, in English)

AUD 58,830.00

Apr 9, 2019 - Jun 30, 2021 (Standard, in English)

AUD 61,063.00

Jul 9, 2019 - Sep 30, 2021 (Standard, in English)

AUD 58,830.00

Jul 9, 2019 - Sep 30, 2021 (Standard, in English)

AUD 61,063.00

Sep 24, 2019 - Dec 31, 2021 (Standard, in English)

AUD 58,830.00

Sep 24, 2019 - Dec 31, 2021 (Standard, in English)

AUD 61,063.00

Testimonials

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) Class of 2013
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
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

Scholarships

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 our culinary arts and hospitality programmes.

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

Australian students

International students

Culinary Arts Programs

Le Cordon Bleu Australia Open Day 2015

CRICOS Provider Number: 02380M
RTO ID number: 4959

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