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              Diplôme de Pâtisserie (SIT31016 - Certificate III in Patisserie)

              The Diplôme de Pâtisserie (SIT31016 - Certificate III in Patisserie) 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 programme. 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

              CRICOS Code: 082867C

              Duration: 15 months
              Tuition fees: AU$36,163 for international students. AU$33,930 for Australian students.
              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


                • SITHCCC001 Use food preparation equipment
                • SITHCCC005 Prepare dishes using basic methods of cookery
                • SITHPAT003 Produce pastries
                • SITHKOP001 Clean kitchen premises and equipment
                • SITXINV002 Maintain the quality of perishable items
                • SITXFSA001 Use hygienic practices for food safety
                • SITXWHS001 Participate in safe work practices
                • SITHIND002 Source and use information on the hospitality industry
                • BSBWOR203 Work effectively with others

                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


                • SITHPAT001 Produce cakes
                • SITHPAT004 Produce yeast-based bakery products
                • SITHPAT006 Produce desserts
                • SITXFSA002 Participate in safe food handling practices
                • SITXCOM002 Show social and cultural sensitivity
                • BSBSUS201 Participate in environmentally sustainable work practices

                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


                • SITHPAT002 Produce gateaux, torten and cakes
                • SITHPAT005 Produce petits fours
                • SITHPAT007 Prepare and model marzipan
                • SITHCCC018 Prepare food to meet special dietary requirements
                • SITXCOM005 Manage conflict
                • SITXHRM001 Coach others in job skills
                • SITHKOP002 Plan and cost basic menus

                Program 4: INDUSTRY PLACEMENT (6 Months)


                • SITHCCC011 Use cookery skills effectively

                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 Patisserie.

              • 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

                Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW

              • 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
                Jul 4, 2018 - Sep 30, 2019 (Standard, in English)
                AUD 33,930.00
                Sep 25, 2018 - Dec 31, 2019 (Standard, in English)
                AUD 33,930.00
                Jan 16, 2019 - Mar 31, 2020 (Standard, in English)
                AUD 33,930.00
                Apr 10, 2019 - Jun 30, 2020 (Standard, in English)
                AUD 33,930.00
                Jul 3, 2019 - Sep 30, 2020 (Standard, in English)
                AUD 33,930.00
                Sep 25, 2019 - Dec 31, 2020 (Standard, in English, English)
                AUD 33,930.00


              • 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
              • 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) Class of 2013
              • 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


              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 our culinary arts and hospitlaity management programmes.

              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