PATISSERIE COURSES IN AUSTRALIA

 

TAFE NSW - Sydney

Carrick Institute - Sydney / Melbourne

Sydney International College - Sydney

Le Cordon Bleu - Sydney / Adelaide

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TAFE NSW

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TAFE NSW graduates can go straight from study into management-level careers anywhere in the world. Our specialist teachers use the latest technology to ensure your course equips you to be job-ready for success.

Hospitality (Patisserie)-Certificate 4

Subject area:  Hospitality Management

Course number:  2686

Duration:  1.0 year full time

Description
This course is designed for people seeking to promote Positions of Chef Patissier. Learners will develop Advanced baking and presentation skills in preparing a Range of desserts and fine patisseries.
ፊYou will also develop essential skills and knowledge required to work in a supervisory position. You will develop human resource and communication skills for effective supervision, customer service, marketing, sales and team development whilst giving you the opportunity to exercise your own judgment and flair.
Exit Points
N/A

Entry Requirements
Year 12 or equivalent or Certificate III in Hospitality at Campbelltown, No pre requisite at Hamilton, Certificate 3 2685 included.

IELTS 5.5 or TOEFL 197 or equivalent

Career Opportunities
Patisserie cook or supervisor in a hospitality establishment

Further studies
This course articulates into the Diploma of Hospitality Management 9545

Notes
CRICOS Code: 055242E ; National Code: THH41402

Tuition fee per course
A$ 14,560.00

Hospitality (Patesserie) - Certificate 3

Subject area:  Hospitality Management

Course number:  2685

Duration:  1.0 year full time

Description
This course is designed for people who are seeking to be employed as a Pastry Chef.
You will develop baking and presentation skills in preparing a range of bakery items and fine patisseries.
You will learn how to produce quality pastries, cakes and yeast goods, and work as part of a team in a kitchen/for the hygienic preparation and service of a range of food items in a professional manner.
Exit Points
N/A

Entry Requirements
Year 12 or equivalent or qualify for mature-age entry. The NSW Liquor Act requires students to be 18 years of age or older if they are undertaking modules that involve the service of alcohol. To comply with these legislative requirements, students must be 18 years of age or older to undertake the following module in this course: - 6650A Responsible Service of Alcohol

IELTS 5.5 or TOEFL 197 or equivalent

Career Opportunities
Pastry Chef working within Bakeries and Patisseries.

Further studies
This course articulates into Certificate IV in Hospitality (Patisserie) 2686

Notes
CRICOS Code: 039655F ; National Code: THH31602

Tuition fee per course
A$ 14,560.00

 

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CARRICK INSTITUTE OF EDUCATION

Patisserie

 

Certificate III in Hospitality (Patisserie) – THH31602 – 40 weeks

This course has been designed to provide students with immediately useable skills and knowledge relevant to the area of patisserie. Graduates of this program may gain employment as pastry cooks.
(CRICOS Course Code: Sydney 053037D)

Certificate IV in Hospitality (Supervision) – THH42602 – 60 weeks

This course has been designed to provide students with immediately useable skills and knowledge relevant to patisserie  management by enabling the participant to develop the skills and knowledge required for a supervisory position. This certificate encompasses the role of employees who perform a range of skilled cookery operations with the need to apply discretion and judgment. Graduates of this program may gain employment as pastry cooks.
(CRICOS Course Codes: Melbourne 046571G - Sydney 046964A)

Diploma of Hospitality Management – THH51202 – 70 weeks

This course is designed to give you the confidence and skills required to enter the hospitality industry at either an advanced operational or supervisory level. The course also helps you develop a broad range of Management Skills that are required to operate within the complexity of the Hospitality Industry.
(CRICOS Course Codes: Melbourne 045077G - Sydney 045423E)

Advanced Diploma of Hospitality Management – THH60202 – 80 weeks

The Advanced Diploma introduces you to advanced concepts relating to hospitality operations and management protocol. This course is also designed to prepare individuals for immediate entry into the workforce with the management skills needed to successfully run a hospitality operation or business unit.
(CRICOS Course Codes: Melbourne 046572F - Sydney 046961D)

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SYDNEY INTERNATIONAL COLLEGE

 

  • Certificate IV in Hospitality (Patisserie) (THH41402)
    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.

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  • 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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Australia

 

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.
 

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. 

 

 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.

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.

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.

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.

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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