Le Cordon Bleu Australia
Certificate IV in Patisserie
Nationally Recognised Vocational Education and Training (VET)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.
Delivery mode
Le Cordon Bleu Australia offers this course through the following delivery modes:
On campus
Work with instructors and classmates in a supportive and collaborative environment.
- 250 Blaxland Rd, Ryde
- 488 South Rd, Moorabbin
- 111 Colchester St, South Brisbane
- Level 2 Building D & E Block, Days Rd, Regency Park
Entry requirements
Domestic Students
- There are no mandated entry requirements.
Course fees
For more information about this course and payment options please enquire now.
Career opportunities
The Certificate IV in Patisserie 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.
