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).
Age: 18
Prerequisite: Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie)
English Proficiency: 5.5 Academic IELTS with no band score below 5
The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (SIT40716 Certificate IV in Patisserie) comes in after students have completed SIT31016 Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.
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 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.
CRICOS Code: 097328G
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COURSE STRUCTURE
Program 1: CERTIFICAT DE CHEF DE PARTIE (SIT40716 - CERTIFICATE IV IN PATISSERIE) 6 Months
Pre Requisite: DIPLÔME DE COMMIS PÂTISSIER (SIT31016 - 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
SITHPAT008 Produce chocolate confectionery (core)
SITHPAT009 Model sugar-based decorations (core)
SITHPAT010 Design and produce sweet buffet showpieces (core)
SITHKOP005 Coordinate cooking operations (core)
BSBSUS401 Implement and monitor environmentally sustainable work practices (core)
SITXFIN004 Prepare and monitor budgets (elective)
SITXFIN003 Manage finances within a budget (core)
BSBDIV501 Manage diversity in the workplace (core)
SITXHRM003 Lead and manage people (core)
SITXMGT001 Monitor work operations (core)
SITXWHS003 Implement and monitor work health and safety practices (core)
Pathway
Certificate III in Patisserie (12 Months) -> Certificate IV in Patisserie (6 Months) -> Advanced Diploma of Hospitality Management (6 Months)
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
OSHC: 530 ($) per year
