Term Dates & Prices
Select a date
Have you already mastered the foundations of French pâtisserie and now dream of leading a kitchen team, creating show-stopping chocolate sculptures, and managing a thriving pastry business? At Le Cordon Bleu Australia, we take your passion to the next level. Our Certificat de Chef de Partie Pâtisserie transforms skilled pastry cooks into elite culinary professionals ready for leadership roles.
This advanced program refines your artistic abilities in sugar and chocolate work while building essential management skills in rostering, budgeting, and leading diverse teams. You will learn from world-class chef-instructors in a professional, hands-on environment, pushing the boundaries of your creativity and technical precision. This isn't just a course; it is your pathway to becoming a leader in the world of pastry arts.
Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.
The Certificat de Chef de Partie Pâtisserie (SIT40721 Certificate IV in Patisserie) is an advanced qualification designed for graduates of the Diplôme de Pâtisserie who want to refine their skills to an elite level and develop the management capabilities required for supervisory roles.
This comprehensive, hands-on program builds on your foundational knowledge, taking you deep into the artistry of advanced cake and dessert finishing, chocolate and sugar sculpting, creative recipe development, and menu design. Simultaneously, you will develop crucial business skills in restaurant management, including food and staff costing, marketing, human resources, business planning, and financial control.
Advanced artistry: Master decorative showpieces, confiserie, marzipan modelling, and caramel work to create stunning, original creations.
Leadership development: Gain essential management skills to lead and inspire teams, roster staff, manage conflict, and monitor work operations.
Strategic business skills: Learn to plan cooking operations, manage finances within a budget, and develop recipes for special dietary requirements.
Nationally recognised: This qualification is accredited under the Australian Qualifications Framework and meets industry standards nationwide.
Le Cordon Bleu is a global leader in culinary education, renowned for blending classical French techniques with modern culinary innovation. Our Certificat de Chef de Partie Pâtisserie combines advanced artistic training with practical management skills to prepare you for a successful career as a leader in the pastry arts.
How you will learn.
The program is delivered over 6 months of full-time study, including holiday breaks.
You will study full-time, with a minimum of 20 hours per week on campus and self-paced learning.
Building on your Diplôme de Pâtisserie, this program intensifies your practical skills while introducing key management concepts.
The structured progression allows you to refine your techniques and develop leadership capabilities simultaneously, with support from world-class chef-instructors throughout your journey.
The program is broken down into practical and theory modules, including advanced demonstrations, hands-on workshops, and knowledge-based assessments.
Chef-instructors guide your learning, run practical classes, and provide personalised feedback to help you perfect your advanced techniques and management approach.
Practical workshops take place weekly, allowing you to apply what you have learned in a real kitchen environment, with additional consultation time available to address any questions or challenges.
WHAT YOU'LL LEARN
Create decorative showpieces: Master advanced sugar and chocolate work to produce original showpieces, including silicone mould making, that will distinguish you as an elite pastry artist.
Develop confiserie expertise: Produce advanced chocolate and sugar confections, learning the art of packaging and presentation to create stunning confectionery collections.
Perfect petits fours and marzipan: Refine your skills in shaping, modelling, and finishing marzipan figures, and create delicate petits fours that showcase your precision and attention to detail.
Master caramel and nougatine: Develop advanced techniques in working with caramel and nougatine to add texture and visual appeal to your creations.
Lead and manage people: Learn to lead diverse teams, roster staff effectively, manage conflict, and monitor work operations in a professional kitchen environment.
Manage business operations: Gain skills in planning cooking operations, managing finances within a budget, and implementing work health and safety practices.
Develop recipes for special dietary requirements: Understand how to adapt and create recipes that meet diverse dietary needs, expanding your menu development capabilities.
Every skill you learn is designed to build your confidence and prepare you for leadership roles in the fast-paced world of professional pastry kitchens. Book a campus tour today and experience our teaching kitchens for yourself.
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)
English Proficiency: 6.0 General IELTS with no band score below 5.5
Academic 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).
Do you have a fire in your belly to progress beyond the basics and take on leadership in the pastry world? This course is designed for ambitious pastry professionals who have completed their Certificate III and are ready to elevate their careers.
Whether you aspire to become a Head Pastry Chef, open your own elite patisserie, manage a hotel's pastry department, or specialise as a chocolatier, this qualification gives you the advanced skills and management knowledge to make it happen.
You will gain the practical expertise and business acumen needed to lead a team, create innovative dessert menus, and build a successful culinary enterprise. If you are ready to demonstrate to employers your commitment to entering the industry as an elite achiever, this is where your leadership journey begins.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
Chef de Partie
Chef Pâtissier
Pastry Chef
Patisserie Café Owner
Patisserie Manager
Specialist Chocolate Manufacturer
Chocolatier
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.
Melbourne has a population of almost 4.3 million and is currently Australia’s fastest growing city. It is home to residents from more than 140 nations, making it one of the world’s most harmonious and culturally diverse cities.
The city is a ‘foodie’s paradise’ and Melbourne is justly recognised as the culinary capital of Australia. Cafés and restaurants serve up the world’s cuisines in a vast array of settings and at mostly accessible prices.
Le Cordon Bleu Melbourne's Institute of Culinary Arts has been delivering cuisine and patisserie programs in Melbourne since July 2015 at the Holmesglen Moorabbin Campus. It is located in the heart of the bayside region of Melbourne, approximately 30 minutes from the city centre. Le Cordon Bleu study programmes are conducted in fully-equipped kitchens, as well as bakery and restaurant facilities.
Le Cordon Bleu's Higher Education programs are taught at its Chadstone campus, approximately 20 minutes from Melbourne's city centre. While it is a residential suburb with parks and leafy green spaces, Chadstone is predominantly known for hosting Chadstone Shopping Centre - the largest mall in the Southern Hemisphere. This shopping centre is a major draw for both local residents and tourists, offering a wide array of retail, dining, and entertainment options.
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
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
