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Advanced Diploma of Hospitality Management - Patisserie

Le Cordon Bleu Australia
Program overview
27 months
Full time
Diploma / Certificate
59,667 AUD
Start dates
July 2019  (English)
October 2019  (English)
Melbourne (Australia)
July 2019  (English)
October 2019  (English)
July 2019  (English)
October 2019  (English)

Program description

Advanced Diploma of Hospitality Management - Patisserie

This Advanced Diploma of Hospitality Management from Le Cordon Bleu is designed to give participants the skills and knowledge needed in the hospitality industry to succeed in supervisory and management positions.

During the course, students' pâtisserie skills will be enhanced, along with the addition of management and leadership skills such as marketing, human resources, business planning and financial control.

During the first 15 months of this programme students will complete the Diplôme de Pâtisserie/Certificate III in Pâtisserie and a six month industry placement.

Program 1: STAGE 1 (6 Months)

Prerequisite: Certificate III in Patisserie

French Study Modules

  • Decorative showpieces - Advanced sugar and chocolate work to produce original showpieces. Includes silicone mould making
  • Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery
  • Petits fours
  • Marzipan - Shaping, modelling and finishing figures
  • Caramel and nougatine

Australian Units of Competency

  • Produce chocolate confectionery
  • Model sugar-based decorations
  • Design and produce sweet buffet showpieces
  • Coordinate cooking operations
  • Implement and monitor environmentally sustainable work practices
  • Prepare and monitor budgets
  • Manage finances within a budget
  • Manage diversity in the workplace
  • Lead and manage people
  • Monitor work operations
  • Implement and monitor work health and safety practices
  • Establish and maintain a work health and safety system

Program 2: STAGE 2 (6 Months)

Advanced Diploma of Hospitality Management

Australian Units of Competency

  • Serve food and beverage
  • Develop and manage quality customer service practices
  • Develop and implement a business plan
  • Manage operational plan
  • Manage physical assets
  • Develop and implement marketing strategies
  • Establish and conduct business relationships
  • Research and comply with regulatory requirements
  • Recruit, select and induct staff
  • Monitor staff performance
  • Manage finances

Admission requirements

This program is designed for students who wish to further develop their culinary and hospitality business skills, and who want to either manage or own their own Patisserie business.

Duration: 2 years in Adelaide, 27 months in Melbourne and Sydney.

This includes completion of the Diplôme de Pâtisserie/Certificate III in Pâtisserie and a six month industry placement during the first 15 months.
Age: 18.
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: 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.

Tuition fees

AU$59,667 for international students. AU$58,330 for Australian students.


Graduates will gain a Certificate III in Pâtisserie as well as the Advanced Diploma of Hospitality Management.

Career opportunities

This programme leads to career paths in employment such as

  • Patissier
  • Sous Chef
  • Executive Chef
  • Restaurateur
  • Restaurant Manager
  • Banquet Manager
  • Food & Beverage Manager
  • Kitchen Operations Manager
  • Catering Manager

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About school

Le Cordon Bleu Australia

Welcome to Le Cordon Bleu Australia

Le Cordon Bleu Australia has opened the door to one of the world’s most highly regarded hospitality qualifications. Known as the leading provider of studies in hospitality management, gastronomy and culinary arts worldwide, Le Cordon Bleu educates over 20,000 students each...

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Dean Curkovic
What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
Julia Taylor
As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.

Contact info

Le Cordon Bleu Australia

250 Blaxland Road
2112 Ryde New South Wales

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Advanced Diploma of Hospitality Management - Patisserie
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