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LE CORDON BLEU SYDNEY

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.





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 program 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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Programme 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.

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  • 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

    250 Blaxland Road, Ryde, New South Wales, 2112, Australia

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