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DiplÔme de PÂtisserie
Certificate III in PÂtisserie

Certificate III in Pâtisserie

Learn to master the great artistry of intricate pâtisserie techniques. You will progressively learn the secrets of classic and contemporary French desserts, including chocolate and sugar garnishes used in leading restaurants, pâtisseries and cafés.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

Diplôme de Pâtisserie - Certificate III in Pâtisserie
15 Months
Basic
3 months
Pâtisserie
Intermediate
3 months
Pâtisserie
Superior
3 months
Pâtisserie
Industry Placement
6 months
       
Diplôme de Pâtisserie Certificate III in Pâtisserie

The certificate 3 combines all the knowledge, techniques and artistic skills accumulated throughout three levels of study and practical. The Basic module is where you learn how to expertly prepare a wide selection of cakes, desserts and pastries with demonstrations and practical sessions that give step-by-step instruction in classic French Pâtisserie, from pâte sablée and pâte feuilletée to choux pastry.

The Intermediate Pâtisserie course develops a mastery of skills through practice and repetition. Growing proficiency in important baking techniques allows students to focus on the decoration and presentation of their cakes. You will also be introduced to such chocolate making basics as tempering and dipping, and preparing restaurant-style desserts. Chefs help develop your artistic skills in preparing and decorating classic French desserts and pastries.

Finally in superior you will combine all the knowledge, techniques and artistic skills accumulated through the Basic and Intermediate Pâtisserie levels. You will be encouraged to personalise your creations in this superior level course and demonstrations, practical sessions and workshops will complete your fundamental Pâtisserie skills with a focus on decorative and creative touches, earning you Le Diplôme de Pâtisserie.

Basic Pâtisserie

This course provides the strong foundation for you to learn how to expertly prepare a wide selection of cakes, desserts and pastries. Demonstrations and practical sessions give step-by-step instruction in classic French pâtisserie, from pâte sablée and pâte feuilletée to choux pastry.

French Study Modules

Introduction to classic cooking techniques as applied to Pâtisserie.

  • French culinary terms and definitions
  • The use and care of cookery and pâtisserie equipment
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Work organisation and planning
  • French classical cooking techniques in cookery and pâtisserie
  • Commodities – receiving and storage
  • Basic French pastry terms
  • Basic decoration
  • Introduction to chocolate
  • Introduction to bread and yeast dough
  • Introduction to desserts
  • French Pâtisserie – introduction to a variety of cakes and pastries
  • Basic doughs and fillings – short pastry, choux pastry, puff pastry, various creams

Australian Units of Competency

  • SITHCCC101 Use food preparation equipment
  • SITHCCC201 Produce dishes using basic methods of cookery
  • SITHPAT303 Produce pastries
  • SITHKOP101 Clean kitchen premises and equipment
  • SITXINV202 Maintain the quality of perishable supplies
  • SITXFSA101 Use hygienic practices for food safety
  • SITXWHS101 Participate in safe work practices
  • SITHIND201 Source and use information on the hospitality industry
  • BSBWOR203B Work effectively with others
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Intermediate Pâtisserie

The Intermediate Pâtisserie course develops a mastery of skills through practice and repetition. Growing proficiency in important baking techniques allows you to focus on the decoration and presentation of your cakes. You will also be introduced to such chocolate making basics as tempering and dipping, and preparing restaurant-style desserts. Chefs help develop your artistic skills in preparing and decorating classic French desserts and pastries.

French Study Modules

The focus will be on refining and developing previously learned skills:

  • Artistic and decorative skills
  • Ice cream and sorbet
  • Bread making
  • Mastering Bavarian creams and mousses
  • Classical and contemporary desserts
  • Classical and contemporary presentations
  • Variations on restaurant hot and cold plated desserts
  • French Pastries and cakes
  • Career preparation and workplace communications

Australian Units of Competency

  • SITHPAT301 Produce cakes
  • SITHPAT304 Produce yeast based bakery products
  • SITHPAT306 Produce desserts
  • SITXFSA201 Participate in safe food handling practices
  • SITXCOM201 Show social and cultural sensitivity
  • BSBSUS201A Participate in environmentally sustainable work practices
  • HLTAID003 Provide first aid
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Superior Pâtisserie

Combining all the knowledge, techniques and artistic skills accumulated through the Basic and Intermediate Pâtisserie levels, you are encouraged to personalise your creations in this superior level course. Demonstrations, practical sessions and workshops complete your fundamental pâtisserie skills with a focus on decorative and creative touches, earning you Le Diplôme de Pâtisserie.

French Study Modules

This will be reflected in the superior level of pâtisserie items produced, including:

  • Variety of classic pastries and cakes
  • Sweet yeast products
  • Advanced gateaux and tortes
  • Desserts for dietary requirements
  • High tea service
  • Preparation and service of espresso coffee
  • Application of menu presentation
  • Modern approach to plate design and presentation to industry standards
  • Presentation and service requirements of the finished menu
  • Organise and prepare mise en place in a team for service
  • Teamwork
  • Career preparation and workplace communications
  • Contemporary chocolate box
  • Production and presentation of petit fours
  • Marzipan – shaping, modelling and finishing figures

Australian Units of Competency:

  • SITHPAT302 Produce gateaux, torten and cakes
  • SITHPAT305 Produce petits fours
  • SITHPAT401 Prepare and model marzipan
  • SITHCCC307 Prepare food to meet special dietary requirements
  • SITHCCC207 Use cookery skills effectively
  • SITXCOM401 Manage conflict
  • SITXHRM301 Coach others in job skills
  • SITHKOP302 Plan and cost basic menus

Industry Placement

Industry Placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu’s Career Services Unit, this stage will become the foundation for both the remainder of the program and your future career.

Australian qualification units of competency

  • SITHIND301 Work effectively in hospitality
  • SITHCCC207 Use cookery skills effectively
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Admissions

Le Cordon Bleu offers four starting dates per year: January, April, July and October.

Entry Requirements
  • Applicants should be at least 18 years of age.
  • School leaver: Satisfactory completion of Australian Year 11 secondary schooling or the equivalent overseas secondary education (such as the International Baccalaureate) and demonstrated ability to undertake tertiary level studies.
  • 5.5 Academic IELTS with no band score below 5.
  • Course credit available.
Training

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

Delivery

You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.

Campus

Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).

TAFE NSW Northern Sydney Institute External Website
250 Blaxland Road Ryde
New South Wales 2117

CRICOS Provider No: 00591E

Le Cordon Bleu culinary programs are offeredaccording to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Industry Placement

Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Career Services Unit. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.

Accreditation

Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT12 Tourism, Travel and Hospitality Training Package.

Enquire nowEnquire now Apply nowApply now
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Le Cordon Bleu Australia Pty Ltd - All rights reserved
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
RTO ID number: 4959
Le Cordon Bleu Australia courses are provided under the Tuitions Assurance Scheme (TAS):
the Federal government Tuition Protection Scheme (TPS) (as per the compliance requirements of the ESOS Act)
and ACPET ASTAS (as per the compliance requirements
of the VET Quality Framework, the Higher Education Standards Framework
and the Higher Education Support Act 2003).

Last Updated 15 April 2015


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Course Codes
Course Code: SIT31112
CRICOS Code: 082868B
Price

International Students
$31,930 for 15 months

Australian Students
$31,930 for 15 months

Career Pathways
Grand Diplôme

• Sous Chef
• Executive Chef
• Restaurant Manager
• Banquet Manager,
• Food & Beverage Manager
• Financial Controller
• Catering Manager

Approximate Salary Indications
$21,000 $120,000
testimonials
Hsin Cheng (Amber)
Alumnus
Bachelor of Business (International Restaurant and Catering Management)
Diplome de Pâtisserie
LCBA Alumni
Gena Karpf
Alumna
Diplome de Pâtisserie

Hsin Cheng (Amber)
Alumnus
Bachelor of Business (International Restaurant and Catering Management)
Diplome de Pâtisserie
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