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.
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Delivery mode
This course is available in the following study modes:
Locations
250 Blaxland Rd, Ryde 2112
488 South Rd, Moorabbin 3189
111 Colchester St, South Brisbane 4101
Level 2 Building D & E Block, Days Rd, Regency Park 5010
Entry Requirements
There are no formal academic requirements
Course fees
Course fee
$12,082
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For more information about this course and payment options please enquire now.
Related career opportunities
This course will prepare you for the following roles.
About Le Cordon Bleu Australia
Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA to deliver the International Diploma of Hotel Management. This was a very significant agreement as the qualification had previously only been offered in Switzerland.
Legal name
Le Cordon Bleu Australia Pty Limited
More about Le Cordon Bleu Australia