Le Cordon Bleu
2 years
Master advanced patisserie and hospitality management in this 2-year program that combines French culinary techniques with business leadership skills. Ideal for aspiring pastry chefs and hospitality entrepreneurs seeking to manage or own their own business.
Applicants must be at least 18 years old and demonstrate English proficiency with a minimum IELTS score of 6.0 General with no band score below 5.5. Prior education requirements include satisfactory completion of Australian Year 11 or equivalent interstate/overseas secondary education. Essential prerequisite is successful completion of the Certificate IV in Patisserie (SIT40721). Applicants must provide certified academic transcripts and relevant documentation as part of the application process.
The program covers advanced hospitality management through Australian units of competency including: customer service practices development and management, budget preparation and monitoring, legal risk identification and compliance, business relationship establishment and conduct, staff recruitment, selection and induction, organisational finance management, business plan development and implementation, physical asset management, staff performance monitoring, marketing strategy development and implementation, and work health and safety system establishment and maintenance. Practical components include theory workshops, lectures, tutorials, group discussions, presentations, role-plays, and restaurant service training.
Le Cordon Bleu is a globally prestigious culinary institution with a reputation for excellence in hospitality education. The Adelaide campus offers state-of-the-art teaching facilities and combines classical French culinary techniques with contemporary business management practices. Le Cordon Bleu's industry engagement, work-integrated learning opportunities, and established career pathways provide students with practical experience and networking connections essential for success in the competitive hospitality sector.
Graduates of the Advanced Diploma of Hospitality Management are prepared for supervisory and management-level positions across the hospitality industry. With a strong foundation in both patisserie and business management, graduates can pursue careers as patisserie owners or managers, head chefs, executive chefs, operations managers, or food and beverage managers. The program provides a comprehensive pathway for those seeking to establish their own hospitality business or advance into senior leadership roles within established hospitality organizations.
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