This page contains content from our previous website. To learn more about us, check out our new website.
Increase font size  Decrease font size

Certificate III PÂtisserie

Certificate III in PÂTISSIERIE

Learn to prepare a wide selection of pâtisserie items served in restaurants, pâtisserie shops and tearooms – including classical and contemporary French desserts and garnishes in chocolate and sugar.

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.

Certificate III in Pâtisserie (12 months)
Stage 1.1
2 months
Stage 1.2
2 months
Stage 1.3
2 months
Stage 2
Industry Placement
6 months

These courses offer a comprehensive introduction to the culinary arts. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

Stage 1.1

This stage is designed to give you a strong foundation on which to build the basic skills and knowledge you need to be a successful pastry chef. In demonstration and theory sessions you will learn the techniques of the trade from experienced teachers and chefs, and in practical sessions you will create a range of simple but delicious pastries and desserts. In this unique program, you will also learn the fundamentals of savoury cooking, making you a sought-after employee with a broad range of abilities.

French Study Modules

Introduction to classical 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
  • Commodities – receiving and storage
  • Basic French pastry terms
  • Basic decoration
  • Introduction to bread and yeast dough
  • Introduction to desserts
  • Basic doughs and fillings – short pastry, choux pastry, puff pastry, various creams

Australian qualification 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
back to top back to top

Stage 1.2

The main ingredients in French patisserie are flour, butter, eggs and ‘savoir-faire’! In this stage you will combine these simple ingredients to make an astounding array of specialist pastries, cakes, desserts and bakery items. Your chefs will inspire you to take your skills to a more advanced level and to put them into practice by cooking for real customers in the campus restaurant

Prerequisite: Stage 1.1

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 qualification 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
  • SITHFAB201 Provide responsible service of alcohol
back to top back to top

Stage 1.3

Combine all the knowledge, techniques and artistic skills you have learned to date, and discover your personal style. You will produce complex and highly decorated pastries and gateaux, and give free rein to your artistic side by making marzipan, sugar and chocolate figurines and decorations. Your highly skilled and passionate teachers will help you to refine your skills and develop the creative flair that defines a French pastry chef.

Prerequisite: Stage 1.2

French Study Modules

Students develop a creative approach to the preparation and service of French classical and contemporary international Pâtisserie:

  • Variety of classic pastries and cakes
  • Sweet yeast products
  • Advanced gateaux and tortes
  • Desserts for dietary requirements
  • Boulangerie – European festive and celebration breads
  • 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
  • Career preparation and workplace communications
  • Contemporary chocolate box
  • Production and presentation of petits fours
  • Marzipan – shaping, modelling and finishing figures

Australian qualification 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
  • HLTFA311A Apply first aid
  • SITXHRM301 Coach others in job skills
  • SITHKOP302 Plan and cost basic menus

Stage 2 - Industry Placement

With assistance from Le Cordon Bleu’s Career Services Unit, students spend six months working in the industry honing their skills. This stage will not only enrich their further studies but acts as a building block for a future career.

Australian qualification units of competency

  • SITHIND301 Work effectively in hospitality
  • SITHCCC207 Use cookery skills effectively
back to top back to top



Le Cordon Bleu offers two starting dates per year: January and July.


The program is delivered over 5 days each week.

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.

Le Cordon Bleu's unrivalled teaching model combines demonstrations by expert chefs and pâtissiers with hands-on classes for students. Practical skills are supported by theoretical learning where students benefit from the knowledge of experienced hospitality industry chefs and managers.

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.


Le Cordon Bleu's Adelaide programs are taught at the Regency Park campus of TAFE SA. The campus offers

  • Superb training kitchens and restaurants
  • State of the art demonstration kitchens
  • A bakery, cheesemaking facility and micro-brewery
  • Specialised food and wine subjects drawing on South Australia's prestigious winemaking traditions, and easy access to some of the country's best wine regions.
Assessment Methods

Assessment methods are varied and include a combination of practical and theory examinations, classroom activities, projects and industry events. The value of work-based learning is recognised by incorporating training and assessment into the Industry Placement component.

Industry Placement

Certificate III in Commercial Cookery/Pâtisserie features six-months of industry placement, organised by Le Cordon Bleu's Career Services Unit. This innovative program equips you with lifelong career management tools, giving you experience and a competitive edge.


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

Students will be awarded the internationally recognised

  • Diplôme Avancé de Gestion Culinaire
  • as well as Certificate III in Pâtisserie
    CRICOS CODE: 079513M | SIT31112
  • and/or Certificate III in Commercial Cookery
    CRICOS CODE: 079512A | SIT30812
  • and the Advanced Diploma in Hospitality
    CRICOS CODE: 079503B | SIT60312
Enquire nowEnquire now Apply nowApply now
back to top back to top


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

Stay Inspired

Facebook Follow us on Twitter Instagram Find us on YouTube Goole Plus
Follow Me on Pinterest Le Cordon Bleu, Australia on LinkedIn Le Cordon Bleu Australia on Tumblr Le Cordon Bleu Australia on Flickr  
Apply nowApply now
Apply onlineApply online
Download brochureDownload brochure
How to applyHow to apply
Course Codes
Course Code: SIT31112
CRICOS Code: 079505M

International Students
$31,930 for 12 months

Australian Students
$31,930 for 12 months

Career Pathways

Advanced Diploma of Hospitality

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

Approximate Salary Indications

$21,000 $120,000
Dean Curkovic
Current Student
Advanced Diplome of Hospitality (Patisserie)
LCBA Alumni
Gena Karpf
Diplome de Pâtisserie

Hsin Cheng (Amber)
Bachelor of Business (International Restaurant and Catering Management)
Diplome de Pâtisserie
» Watch more videos

Alumni Network
You are a Le Cordon Bleu Alumni and would like to share your passion and success story with our readers?
» Email Us