Certificate in Pastry Chef

at Le Cordon Bleu

Modules:
 

• Decorative showpieces - Advanced sugar and chocolate work to produce original showpieces. Includes silicone mould making

• Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery

• Petits fours

• Marzipan - Shaping, modelling and finishing figures

• Caramel and nougatine

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie).

English Proficiency: 5.5 Academic IELTS with no band score below 5

Tuition Fees: 
 

• AU$11,950 for Australian students

• AU$12,428 for international students

Students completing the Le Cordon Bleu Certificat de Chef de Partie program 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