Certificate III in Patisserie
The Diplome de Patisserie (SIT31016 Certificate III in Patisserie) provides foundational knowledge and skills in the expert preparation of patisserie items served in restaurants, cafes, and tearooms. French culinary topics are combined with Australian units of competency, to create a unique study program. An industry placement enables you to put into practice the skills you have learned during your on-campus study, in the real hospitality business.
The Le Cordon Bleu Melbourne Institute of Culinary Arts offers vocational programmes in partnership with the Holmesglen Moorabbin Campus. All programmes have been designed with input from industry and offer a perfect blend of theoretical and practical training. Work-based learning is an integral part of all programmes, providing you with the opportunity to apply and contextualise your on-campus studies and to build your industry networks. A focus on career development means upon graduation, you are well-equipped with the skills, confidence and qualities to succeed in a variety of middle and upper management roles, within a rapidly growing industry sector.
- Jan Deadline: Jan
Application Processing Time in Days: 7
Minimum English Language Requirements
|English Level Description||IELTS (1.0 -9.0)||TOEFL IBT (0-120)||TOEFL CBT (0-300)||PTE (10-90)|
|Extremely Limited||< 4||< 31||< 93||< 30|
Job Opportunity Potential
Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie owner, Food & Beverage Manager, Catering Manager, Cake designer.
Admission Requirement / Eligibility Criteria
School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
- Course Code: 097327G
- Course Type: Full Time
- Course Level: Under Graduate Diploma or Certificate
- Duration: 01 Year 03 Month
Total Tuition Fee:
Annual Cost of Living: 21041 AUD
Application Fee: N/A