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              Certificate III in Pâtisserie


              CRICOS Code: 082868B

              The Diplôme de Pâtisserie (Certificate III in Pâtisserie) provides foundational knowledge and skills in the expert preparation of pâtisserie items served in restaurants, cafés and tearooms. French study modules are combined with Australian units of competency, to create a unique study program. An industry placement enables you to put into practice the skills you have learned during your on-campus study, in a real hospitality business.

              Intakes: January, April, July & October.

              Key Information

              Entry requirements: 15 months
              Tuition fees: AU$33,430
              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.

              Programme Details

              • Course Structure

                Program 1: BASIC PÂTISSERIE (3 Months)

                The Basic Pâtisserie program 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 learn the fundamentals of savoury cooking, making you a very sought-after employee with a broad range of abilities.

                FRENCH STUDY MODULES

                • Introduction to classic cooking techniques as applied to pâtisserie
                • French culinary terms and definitions
                • The use and care of cookery and patisserie equipment
                • Working in a safe and hygienic manner
                • Food preparation and mise en place
                • Work organisation and planning
                • Introduction to French cuisine
                • French classical cooking techniques in cookery and pâtisserie
                • Commodities - receiving and storing
                • French basic pastry terms
                • 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


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

                Program 2: INTERMEDIATE PÂTISSERIE (3 Months)

                The main ingredients in French patisserie are flour, butter, eggs and ‘savoir-faire’! In the Intermediate Pâtisserie program 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.

                FRENCH STUDY MODULES

                • 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 communication


                • Produce cakes (SITHPAT301)
                • Produce yeast based bakery products (SITHPAT304)
                • Produce desserts (SITHPAT306)
                • Participate in safe food handling practices (SITXFSA201)
                • Show social and cultural sensitivity (SITXCOM201)
                • Participate in environmentally sustainable work practices (BSBSUS201A)
                • Provide First Aid (HLTAID003)

                Program 3: SUPERIOR PÂTISSERIE (3 Months)

                In the Superior Pâtisserie program you will 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 explore 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 pastry chef.

                FRENCH STUDY MODULES

                • Variety of classic pastries and cakes
                • Sweet yeast products
                • Advanced gateaux and tortes
                • Dessert for dietary requirements
                • Boulangerie - European festive and celebration breads
                • Application of menu presentation
                • Modern approaches to plate design and presentation to restaurant standards
                • Presentation and service requirements of the finished menu
                • Organise and prepare mise en place in a team for service
                • Career preparation and workplace communication
                • Contemporary chocolate box
                • Production and presentation of petits fours


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

                Program 4: INDUSTRY PLACEMENT (6 Months)


                • Work effectively in hospitality service (SITHIND301)
                • Use cookery skills effectively (SITHCCC207)

                By successfully completing this course you will receive a Diplôme de Pâtisserie and a Certificate III in Pâtisserie.

              • Who is the Programme For?

                This program is designed for students who wish to learn the fundamentals of French patisserie techniques progressing through to more complex tasks as each course builds upon skills learnt.

              • What Qualification will I gain?

                Graduates will gain both the French qualification of a Diplôme de Pâtisserie as well as the Australian qualification of a Certificate III in Pâtisserie.

              • Assessment

                Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

              • Course Credit

                You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

              • Campus Location

                Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

              • Career Paths
                Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie owner, Food & Beverage Manager, Catering Manager, Cake designer.
              • Term Dates & Apply

                To apply for a Diplôme de Pâtisserie (Certificate III in Pâtisserie) applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

                Term Dates & Prices

                Select a date
                Jan 17, 2017 - Mar 31, 2018 (Standard, in English)
                AUD 33,430.00
                Apr 11, 2017 - Jun 29, 2018 (Standard, in English)
                AUD 33,430.00
                Jul 11, 2017 - Sep 28, 2018 (Standard, in English)
                AUD 33,430.00
                Sep 26, 2017 - Dec 31, 2018 (Standard, in English)
                AUD 33,430.00


              • Dean-Curkovic-160x160
                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.
                Dean Curkovic - Advanced Diploma of Hospitality (Pâtisserie) Current Student
              • Julia-Taylor-160x160
                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.
                Julia Taylor - Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumna
              • Hsin-Cheng-(Amber)-160x160
                The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
                Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumnus


              If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

              Le Cordon Bleu Australia offers an exciting annual scholarship programme to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study programmes across the culinary arts, hospitality and gastronomy.

              Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

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              CRICOS Provider Number: 02380M
              RTO ID number: 4959