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The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (SIT40721 Certificate IV in Patisserie) comes in after students have completed SIT31021 Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.
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.
Continuing on from Diplôme de Pâtisserie
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 program also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.
Potential career paths
Students completing the Le Cordon Bleu Certificat de Chef de Partie program 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.
Chef de Partie | Chef Pâtissier | Pastry Chef | Patisserie Café Owner | Patisserie Manager | Specialist Chocolate Manufacturer | Chocolatier
A nationally recognised qualification, accredited across Australia.
Intakes: January, April, July & September
CRICOS Code: 109462J
Prerequisite: Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie)
Tuition Fees: AU$12,082 for Australian students. AU$13,474 for international students
Duration: 6 months (including holiday breaks)
Study Load: Full-time (minimum of 20 hours per week)
Location: Melbourne (also available in Sydney & Adelaide)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie).
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.
You can book a campus tour either individually, as a small group, or for your whole school class.
Duration: Approximately 1 hour
Fees: Free
To apply for a Certificat de Chef de Partie (SIT40721 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 starting at the conclusion of each term.
Program 1: CERTIFICAT DE CHEF DE PARTIE (SIT40721 - CERTIFICATE IV IN PATISSERIE) 6 Months
PREREQUISITE: DIPLÔME DE PÂTISSERIE (SIT31021 - CERTIFICATE III IN PATISSERIE)
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Graduates will gain a Certificat de Chef de Partie (SIT40721 Certificate IV in Patisserie).
Delivery methods include theory sessions, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation and portfolio.
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.
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