About the course

The Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60322 Advanced Diploma of Hospitality Management) has been designed with students in mind wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations. Students will have the opportunity to further enhance their patisserie skills and will learn to develop and apply management and leadership skills in areas such as marketing, human resources, business planning and financial control Scholarships - View all scholarships Internships

　　

Start dates and prices

Course fees are indicative and should be used as a guide. Speak to a counsellor to get an accurate price.

　　Fees: Not available

Intake	Location
Term 1 (January), 2024	Moorabbin
Term 2 (April), 2024	Moorabbin
Term 3 (July), 2024	Moorabbin
Term 4 (September), 2024	Moorabbin
Term 2 (April), 2025	Moorabbin
Term 3 (July), 2025	Moorabbin
Term 4 (September), 2025	Moorabbin
Term 2 (April), 2026	Moorabbin
Term 3 (July), 2026	Moorabbin
Term 4 (September), 2026	Moorabbin

　　

How to apply

Application deadline:

This date isn’t available – speak to an IDP counsellor to get detailed information.

　　

Further information

Career outcomesIf you aren’t eligible for the above entry requirements, you might want to explore pathway options at Le Cordon Bleu Australia. If you want to find out more, please speak to our counsellors.

　　Pathway options to study at this institution

　　

Reviews and rankings

What our students think

We’ve haven’t received any reviews for this institution yet.