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.
What you will 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.
Who is the course for?
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 |