Certificat de Chef de Partie Pâtisserie (SIT40721 Certificate IV in Patisserie) | Le Cordon Bleu Melbourne

Certificat de Chef de Partie Pâtisserie

SIT40721 Certificate IV in Patisserie

LE CORDON BLEU MELBOURNE

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.

Key Information

Intakes: January, April, July & September
CRICOS Code: 097328G
Prerequisite: Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie)
Tuition Fees: AU$12,082 for Australian students. AU$13,081 for international students
Duration: 6 months
Study Load: Full time
Location: Melbourne (also available in Adelaide, Brisbane & Sydney)
Age: 18
English Proficiency: 5.5 Academic IELTS with no band score below 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).

Certificat de Chef de Partie

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.

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

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 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.

Book a campus tour

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

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Program Details

Term Dates & Apply

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 of 1 to 6 weeks starting at the conclusion of each Study Period.

Term Dates & Prices

Select a date

2024

Jan 16, 2024

12,082.00AUD

Apr 8, 2024

12,082.00AUD

Jul 2, 2024

12,082.00AUD

Sep 24, 2024

12,082.00AUD

Jan 16, 2024

13,081.00AUD

Apr 8, 2024

13,081.00AUD

Jul 2, 2024

13,081.00AUD

Sep 24, 2024

13,081.00AUD
Course Structure
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
- 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
- SITXHRM009 Lead and manage people (core)
- SITXMGT004 Monitor work operations (core)
- SITXHRM008 Roster staff (core)
- SITXCOM010 Manage conflict (core)
- SITHKOP013 Plan cooking operations (core)
- SITXFIN009 Manage finances within a budget (core)
- SITXWHS007 Implement and monitor work health and safety practices (core)
- SITHKOP012 Develop recipes for special dietary requirements (elective)
- SITHPAT018 Produce chocolate confectionery (core)
- SITHPAT019 Model sugar-based decorations (core)
- SITHPAT020 Design and produce sweet showpieces (core)
- BSBTWK501 Lead diversity and inclusion (core)
What Qualification Will I Gain?

Graduates will gain a Certificat de Chef de Partie (SIT40721 Certificate IV in Patisserie).
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, 3189

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