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Have you always dreamed of creating exquisite pastries, sculpting chocolate showpieces, and mastering the delicate art of French pâtisserie? At Le Cordon Bleu Australia, we turn that passion into a profession. Our Diplôme de Pâtisserie gives you the foundational skills and confidence to thrive in the world of pastry arts.
You will learn classical French techniques that are the backbone of modern pâtisserie, all while being guided by world-class chef-instructors in a professional, hands-on environment. This isn't just a course; it is your first step toward a career where creativity meets precision, and where your love for pastry becomes your life's work.
Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.
The Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) provides foundational knowledge and skills in classical French pâtisserie techniques that underpin contemporary pastry arts.
This is a comprehensive, hands-on program designed to build your pastry expertise from the ground up. This qualification provides the foundational skills and knowledge required to work as a professional pastry cook in restaurants, hotels, patisseries, and other commercial kitchens across Australia and around the world.
Le Cordon Bleu is a global leader in culinary education, renowned for blending classical French techniques with modern culinary innovation. Our Diplôme de Pâtisserie combines time-honoured traditions with practical, industry-focused training to prepare you for a successful career in the pastry arts.
How you will learn.
The program is delivered over 15 months, including 6 months of work placement and holiday breaks.
You will study full-time, with a minimum of 20 hours per week on campus and self-paced learning.
You will progress through three distinct program levels (Basic, Intermediate, and Superior Pâtisserie), each with a blend of French culinary topics and Australian units of competency.
While the program is intensive, the structured progression allows you to build your skills and confidence step by step, with support from world-class chef-instructors throughout your journey.
Each program is broken down into practical and theory modules, including demonstrations, hands-on workshops, training restaurant service, and knowledge-based assessments.
Chef-instructors guide your learning, run practical classes, and provide personalised feedback to help you refine your techniques.
Practical workshops take place weekly, allowing you to apply what you have learned in a real kitchen environment, with additional consultation time available to address any questions or challenges.
WHAT YOU'LL LEARN
Master classical French techniques: From basic doughs and fillings to advanced gateaux, sugar work, and chocolate sculpting, you will learn the skills that underpin contemporary pâtisserie.
Develop real-world kitchen skills: You will plan and cost recipes, learn to work safely and hygienically, and understand how to operate efficiently in a professional pastry kitchen.
Create stunning pastries and desserts: You will produce everything from bread and yeast products to ice creams, sorbets, petits fours, and show-stopping celebration cakes, showcasing your creativity and precision.
Apply your learning in a real kitchen: A 6-month work placement gives you hands-on experience, builds your professional network, and prepares you for a successful career.
Every skill you learn is designed to build your confidence and prepare you for the fast-paced world of professional pastry kitchens. Book a campus tour today and experience our teaching kitchens for yourself.
A nationally recognised qualification, accredited across Australia.
Intakes: January, April, July & October
CRICOS Code: 109727M
Tuition Fees: AU$34,280 for Australian students. AU$40,673 for International students
Duration: 15 months (including a work placement of up to 6 months and holiday breaks)
Study Load: Full-time (minimum 20 hours per week)
Location: Sydney (also available in Melbourne & Adelaide)
English Proficiency: 6.0 General IELTS with no band score below 5.5
Academic Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
Do you love creating beautiful pastries and dream of turning that passion into a career? This course is designed for people like you. Whether you want to open your own patisserie, become a head pastry chef, launch a trendy cafe, or take charge of a hotel's pastry section, this qualification gives you the foundation to make it happen.
You will gain the practical skills and industry knowledge needed to lead a team, create memorable dessert menus, and build a successful culinary business. If you have a fire in your belly for pastry and ambition to match, this is where your journey begins.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
Pastry Cook
Chef Pâtissier
Executive Chef
Patisserie Owner
Cake Designer
To apply for a Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.
VET FEE-HELP: Not available for culinary programmes.
Program 1: BASIC PATISSERIE (3 Months)
Develop basic skills and knowledge, learn techniques from expert teachers and chefs, and create simple, delicious pastries and desserts.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 2: INTERMEDIATE PATISSERIE (3 Months)
PREREQUISITE: BASIC PATISSERIE QUALIFICATION
Experiment with simple ingredients to make an impressive range of specialist pastries, cakes, desserts and bakery items..
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 3: SUPERIOR PATISSERIE (3 Months)
PREREQUISITE: INTERMEDIATE PATISSERIE QUALIFICATION
Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 4: WORK INTEGRATED LEARNING (6 Months)
AUSTRALIAN UNITS OF COMPETENCY
By successfully completing this course you will receive a Diplôme de Pâtisserie and a SIT31021 - Certificate III in Pâtisserie.
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.
The Diplôme de Pâtisserie is a comprehensive 15-month program in classical French pastry techniques. Upon successful completion, graduates are awarded both the French qualification of a Diplôme de Pâtisserie and the Australian qualification SIT31021 Certificate III in Patisserie, a nationally recognised qualification accredited across Australia.
Delivery methods include theory sessions, practical demonstrations, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.
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.
Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW
Sydney is Australia’s largest city with a population of nearly 5 million. There is always something to do in Sydney, whatever your passion.
You can enjoy the sun and surf at wonderful beaches, attend world class sporting events and cultural festivals, visit galleries, museums and historic landmarks or enjoy beautiful food and wine at one of the city’s thousands of cafés, restaurants or bars.
TAFE NSW, Ryde is the venue for our Le Cordon Bleu Sydney Culinary Institute. Located in the leafy suburb of North Ryde, 17 kms north of the Sydney CBD, our specialist tourism and hospitality facility is one of the largest in the Asia-Pacific region. The Institute has proudly been offering Le Cordon Bleu programmes since 1996.
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.
You can book a campus tour either individually, as a small group, or for your whole school class.
Duration: Approximately 1 hour
Fees: Free
Education is such a special privilege. If you have the chance to pursue what you want, then Le Cordon Bleu is the only one to consider. My belief is Le Cordon Bleu is the best.
It’s amazing how people have built me up at Le Cordon Bleu, it’s so special, I haven’t had this experience in any school in my life. It has made me feel I can do anything! And because this school has given me so much, I want to give back to the industry.
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.
I chose to study at Le Cordon Bleu because it represents excellence in industry, and stands above the rest when it comes to training, opportunities and growth in your career.
Le Cordon Bleu provided me with a great foundation in all areas of patisserie, we had some of the best teachers and facilities in the world.
Le Cordon Bleu has the best lecturers, the best facilities and the industry connections are the best of all! It’s all about who you know.
The Le Cordon Bleu alumni family makes me part of something really big... this is a family I want to be around for a long time.
Le Cordon Bleu has a prestigious brand name and with high recommendations from my colleagues, I knew it was my best chance.
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