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PATISSERIE COURSES IN AUSTRALIA
TAFE NSW - Sydney Carrick Institute - Sydney / Melbourne Sydney International College - Sydney Le Cordon Bleu - Sydney / Adelaide ________________________________________________________________________
TAFE NSW
Get a job straight away!
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Patisserie
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The Certificate IV in Hospitality (Patisserie) has been designed for people seeking careers in professional patisserie and covers modern and traditional patisserie production techniques and operational management. It provides participants with immediately useable skills and knowledge relevant to the area of patisserie.
Diploma of Hospitality (Management) (THH51202) The Diploma of Hospitality (Management) course provides students with the skills, knowledge and training necessary to function effectively in the hospitality industry at a supervisory level. It has also been designed to provide students with immediately useable skills and knowledge relevant to commercial cookery. Students will obtain the practical skills and knowledge to carry out functional activities in commercial kitchens and develop their leadership, training, communication, administration and entry-level management skills. Innovation and problem-solving are two of the key emphases of the hospitality curriculum.
Advanced Diploma of Hospitality Management (THH60202) The Advanced Diploma of Hospitality Management course aims to develop hospitality supervisory skills and builds on the managerial skills required in today¨s diverse hospitality industry. It provides students with the management skills needed to successfully run a hospitality operation or business unit. The structure of the course includes practical skills training in front office, meeting and events, sales and marketing plus supervisory and management units. The units at the Advanced Diploma level include planning, budgeting, marketing, financial management and resource management strategies. 'Fast Track' A 'fast track' option is available for Australian and overseas students who wish to complete the Certificate III, Certificate IV, Diploma and Advanced Diploma courses more quickly. This enables you to elect to gain a Certificate III in Hospitality (Commercial Cookery) in 4 months, Certificate IV in Hospitality (Commercial Cookery) in 2 months, Certificate IV in Hospitality (Patisserie) in 2 months, Diploma of Hospitality (Management) in 6 months and Advanced Diploma of Hospitality Management in 3 months.
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Le Cordon Bleu is a global leader in hospitality and
gastronomy
education. Our schools in Sydney and Adelaide, have students from around
the world (see map). We have expanded our education focus to include
post-graduate awards, in alliance with excellent local universities and
colleges.
But Le Cordon Bleu is not one- dimensional in our mission. Our philosophy is based on the French ＾Art de Vivre￣, the art of living. This is part of every culture and what the hospitality industry as a whole strives to uphold and support. The French have a strong history with the names of Escoffier and Bocuse, though separated by a century, continue to inspire and help direct our future. Today¨s chef is no longer just an artist, but a manager, a chemist, a businessperson, an entrepreneur. The challenge for them is how to successfully adapt to modern demands while respecting and maintaining the traditions that have been the cornerstone of gastronomy. Le Cordon Bleu follows the genealogy of Auguste Escoffier, the father of French cuisine, through Henri-Paul Pellaprat, and continue through our students who come to us, from more than 70 countries, to learn from the source. They are tomorrow¨s leaders, they are tomorrow¨s mentors.
LE CORDON BLEU WORLDWIDE LEADER IN CULINARY EDUCATION Founded in Paris in 1895, today the presence of Le Cordon Bleu encompasses 26 international schools in 15 countries, attended by more than 18,000 students every year. The origin of the expression ＾Cordon Bleu￣ comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary. Internationally recognized since the first years of its creation, the school received its first Russian student in 1897, then its first Japanese student in 1905. Its success was such that after 1945, it was the only school in France accredited by the United States for professional re-training of American soldiers under the GI Bill. In 1954, Audrey Hepburn came to Le Cordon Bleu Paris for the launch of her film Sabrina.
In less than nine months, it is possible to obtain Le
Grand Diplôme Le Cordon Bleu, which is recognized
worldwide by culinary professionals; the international
passport to a great career. Most recently Le Cordon Bleu
International has launched Associate Degree and Diploma
courses in Restaurant and Hospitality Business that are
accredited in North and South America, and in Australia
the Bachelor and MBA degrees in International Hotel and
Resort Management and Master of Arts in Gastronomy. Since its inception, Le Cordon Bleu has published cookbooks for amateurs and professionals. Its most recent series, the "Le Cordon Bleu Home Collection", has been translated into 17 languages. Sales have reached more than 6 million copies, of which nearly one million were the French language editions. The sister company of Le Cordon Bleu, Pierre Deux-French Country, which specializes in interior decoration, also participates in the development of the French Art de Vivre (the Art of Living Well) with 15 boutiques in the United States and Japan. _______________________________________________________________________________
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Le
Cordon Bleu¨s role as an educational leader at the forefront of the
hospitality industry, has been our mission and as we continue to work
closely with our industry peers to meet current and future needs.
We have been successful at extending the classroom experience through
the addition of support materials such as books, digital tools and
on-line learning. We partner with other leaders in gastronomy,
culture and education. Through strong consulting and licensing, we
are able to adapt our expertise to any need and fill any gap. 
The Master Chefs of Le Cordon Bleu, of which the majority
come from Michelin-starred restaurants or are winners of
prestigious competitions, pass on their expertise each
year to students from more than 70 countries. They teach
the techniques and methods of cuisine, pastry and bread
baking which have been codified in France over the last
500 years, and which are applicable to any world
cuisine.
Restaurants,
bakeries and coffee shops have been developed under the
Le Cordon Bleu trademark. Le Cordon Bleu is also often
solicited as an advisory consultant to companies such as
cruise lines and culinary product manufacturers. Each
year, Le Cordon Bleu participates in more than 50
international events such as festivals, professional
conferences and competition juries. Le Cordon Bleu is an
equally active member in culinary and cultural
associations like the Alliance Française of Paris (where
it sits on the Administrative Council), the Chaîne des
Rôtisseurs, the IACP (International Association of
Culinary Professionals) and several others. 
