Certificate IV in Patisserie

Le Cordon Bleu Australia Pty Ltd

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Entry Requirements:

No minimum education

Structure:

26 core units and 6 electives.

Subjects you can Study:

Core: Manage diversity in the workplace; Produce cakes; Produce pastries; Model sugar-based decorations; Participate in safe food handling practices; plus more. Electives: Provide service to customers; Produce and serve food for buffets; Create and use databases; Prepare financial reports; Provide first aid; Plan and monitor espresso coffee service; Mentor in the workplace; Receive and store stock; Plan catering for events or functions; Identify hazards, assess and control safety risks; Source and use information on the hospitality industry; plus more.

Further information:

Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.

Related Careers:

Pastrycook,
Campus Mid Year Intake Study Mode Duration
Adelaide
Melbourne No
Perth
Melbourne
Sydney
Le Cordon Bleu, dedicated to culinary (cuisine and patisserie), gastronomy and hospitality education, was founded in Paris in 1895. Today, Le Cordon Bleu has a presence in more than 20 countries with 35 institutes located in North America, France, Great Britain, Japan, Korea, Australia, the Middle East and South America. The schools are attended by more than 20,000 students from 100 different nations.

Provider CRICOS: 02380M

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