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SIT40716 - Certificate IV in Patisserie Le Cordon Bleu (LCB)



COVID-19 update: This course will start online and continue on campus later. Read more

Course info


The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (SIT40716 Certificate IV in Patisserie) comes in after students have completed SIT31016 Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.

Potential Career Paths

Students completing the Le Cordon Bleu Certificat de Chef de Partie programme 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 |

Continuing on from Diplôme de Commis Pâtissier

Certificat de Chef de Partie Pâtisserie is a 6-month course that will refine your patisserie skills to advanced level cake and dessert finishing, including chocolate and sugar sculpting, exploring creative recipe development and menu design. The programme also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.

What Will You Learn?

Potential study subjects may include chocolate dégustation menus, decorative showpieces; advanced chocolate and sugar work, petits fours, Confiserie; advanced chocolate and sugar confections, praline paste and fruit ganache, marzipan shaping, modelling and finishing, caramel and nougatine.


You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.



Course options

Here are the different ways in which you can study SIT40716 - Certificate IV in Patisserie.

Full Time (6 months)

Tuition fees

Tuition fees: AUD $12,428 for the entire course


Jul-21, Oct-21


Sydney Campus

250 Blaxland Road,


New South Wales,

2112, SYDNEY, Australia

Full Time (6 months)

Tuition fees

Tuition fees: AUD $12,428 for the entire course


Jul-21, Oct-21


Melbourne Campus

488 South Road,



3189, MELBOURNE, Australia

Full Time (6 months)

Tuition fees

Tuition fees: AUD $12,428 for the entire course


Jul-21, Oct-21


Brisbane Campus

111 Colchester Street,



4101, BRISBANE, Australia

Full Time (6 months)

Tuition fees

A$12,428.00 (7,16,487) per year

AU$11,950 for Australian students




Adelaide Campus

Days Road,


South Australia,

5010, ADELAIDE, Australia

Entry requirement for international students

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of the SIT31016 Certificate III in Patisserie.

English proficiency: 5.5 Academic IELTS with no band score below 5.

Age: 18.

* Please check with your chosen school for the exact entry requirements for your programme.

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