Name: Certificat de Chef de Partie Pâtisserie (SIT40721 Certificate IV in Patisserie)
Price: 13081 AUD

Professional certificates

AUS Dollar

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.

English

Australia is Le Cordon Bleu’s academic hub, and part of an international expansion story starting in 1984 with the acquisition of Le Cordon Bleu Paris by Monsieur André Cointreau.

 In the same year, Adelaide hosted the first Australian Symposium of Gastronomy, reflecting a growing confidence in the nation’s cuisine.

 In 1992, Le Cordon Bleu Australia commenced operations, taking a bold new direction that would transform Le Cordon Bleu into a global education leader.

 The programmes developed in Australia broadened Le Cordon Bleu’s traditional cuisine and patisserie focus, to offer higher education management training in hospitality, hotel, tourism and event management, and gastronomy.

 A continuing core strength of Le Cordon Bleu’s operations in Australia is its partnership with respected tertiary education providers – this model continues to drive business expansion today.

 Today, Le Cordon Bleu Australia offers vocational, undergraduate and postgraduate study programmes in its own right and in partnership with other tertiary institutions.

 Each year, approximately 2,000 students from more than 20 countries study with Le Cordon Bleu Australia at its campuses in Adelaide, Melbourne, Sydney, Brisbane and Perth.

 Le Cordon Bleu Australia (LCBA) is accredited as a higher education institution by the Tertiary Education Quality Standards Authority (TEQSA), and has the authority to deliver and award advanced diplomas, bachelor and master degree courses.

Le Cordon Bleu Australia

The Le Cordon Bleu Certificat de Chef de Partie in Pâtisserie (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.

Certificat de Chef de Partie Pâtisserie (SIT40721 Certificate IV in Patisserie)

Overview

What you will learn

Details

Course overview

What you will learn

Course details

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