SIT40721 – Certificate IV in Patisserie
SIT40721 – Certificate IV in Patisserie
The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (Certificate IV in Patisserie) comes in after students have completed Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement. Continuing on from Diplôme de Commis Pâtissier Certificat de Chef de…
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COURSE DESCRIPTION
The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (Certificate IV in Patisserie) comes in after students have completed Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.
Continuing on from Diplôme de Commis Pâtissier
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.
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.
Potential Career Paths
Students completing the Le Cordon Bleu Certificat de Chef de Partie programme 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 |
REQUIREMENTS
Age: 18.
Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie).
English proficiency: 5.5 Academic IELTS with no band score below 5.
EDUCATIONAL INSTITUTION
Le Cordon Bleu is the largest network of culinary and hospitality schools in the world with more than 35 institutes across 20 countries. Le Cordon Bleu Australia has institutes in Brisbane, Adelaide, Melbourne and Sydney, and has delivered internationally-recognised programmes for thirty years. The Brisbane campus offers study options that help students master basic to advanced culinary techniques that apply to any style of cuisine, and pastry and confectionery courses that prepare them to showcase their own unique products in restaurants, cafés and tea rooms. Students will benefit from being taught by award-winning chef lecturers and teaching staff.
