Address
Le Cordon Bleu (LCB)
Perth Campus
25 Aberdeen Street
Perth Western Australia 6000
Australia
Perth Campus
25 Aberdeen Street
Perth Western Australia 6000
Australia
Course details
CRICOS course code: 091098J
Level of study: Pathways to Undergraduate
Summary
A professional pathway to develop the skills required for hospitality leadership, SIT60316 Advanced Diploma of Hospitality Management builds on a foundation of French pâtisserie techniques.
From SIT31016 Certificate III in Pâtisserie, you will advance through SIT40716 Certificate IV in Pâtisserie, into SIT60316 Advanced Diploma of Hospitality Management, where you will acquire leadership skills in the areas of marketing, human resources, business planning and financial control.
Certificat de Chef de Partie Pâtisserie
SIT40716 Certificate IV in Pâtisserie
Prerequisite: SIT31016 Certificate III in Pâtisserie
After completing SIT40716 Certificate IV in Pâtisserie, you will have the expertise to operate as a pastry chef in supervisory or team leadership roles within the kitchen. This 6-month course will refine your pâtisserie skills in cake and dessert finishing, sugar pulling and chocolate work to an advanced level.
You will learn and apply business skills critical to the success of any business, including financial management, health and safety procedures, and people and operations management.
FRENCH CULINARY TOPICS
- Decorative showpieces – advanced sugar and chocolate work to produce original showpieces
- Confiserie – advanced chocolate and sugar confections
- Petits fours
- Marzipan – shaping, modelling and finishing figures
- Caramel and nougatine
Diplôme Avancé de Gestion Culinaire
SIT60316 Advanced Diploma of Hospitality Management
Prerequisite: SIT40716 Certificate IV in Pâtisserie
A further 6 months’ study provides a career enhancing pathway through Diplôme Avancé de Gestion Culinaire / Advanced Diploma of Hospitality Management, consolidating your knowledge of management principles and best practices to enable you to lead and manage with confidence.
Potential Career Paths
Pâtissier | Pastry Chef | Pâtisserie Café Owner | Pâtisserie Manager | Specialist Chocolate Manufacturer | Pastry Chef and Chocolatier
Click here for more details on this course.
| Tuition Fees (AUD $) | Start date | Duration | Campus |
|---|---|---|---|
| Tuition fees: 63,505 for the entire course |
Expected Jan 2023 Expected Apr 2023 Expected Oct 2023 |
27 months
Full time |
Melbourne Campus 488 South Road Melbourne Victoria 3189 Australia |
Entry criteria
Age: Minimum age 18
IELTS Academic: 5.5 with no band score below 5.
School leaver: Satisfactory completion of Australian Year 11 secondary schooling or the equivalent overseas secondary education. Mature age: Applicants will need to meet the entry criteria and have a strong desire to work in the culinary arts industry.