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Start with a 12-month Diplôme de Commis Pâtissier (SIT31016 - Certificate III in Patisserie)

Our Diplome De Commis Patissier (SIT31016 - Certificate III in Pâtisserie) gives you comprehensive knowledge and solid skills in the expert preparation of pâtisserie served in restaurants, cafés and tea rooms. French culinary topics are combined with Australian units of competency to create a unique study programme. A Work Integrated Learning (WIL) gives you the chance to use your theoretical knowledge and hone practical skills in a real hospitality workplace. Diplome De Commis Patissier is offered as a six-month intensive study option on-campus followed by six-month Work Integrated Learning.

Followed by a 12-month Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 - Advanced Diploma of Hospitality Management)

Advanced Diploma of Hospitality Management includes SIT40716 - Certificate IV in Patisserie provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles. From the SIT31016 - Certificate III in Patisserie you will advance through to the SIT40716 - Certificate IV in Patisserie into the SIT60316 - Advanced Diploma of Hospitality Management, where you will develop management and leadership skills in areas such as marketing, human resources, business planning and financial control.

The 12-month Diplôme Avancé de Gestion Culinaire / SIT60316 - Advanced Diploma of Hospitality Management includes a nested award SIT40716 - Certificate IV in Pâtisserie. In this stage you will be introduced to business-related units covering management principles and practices.

Intakes: January & July.

Key Information

CRICOS Code: 091098J

Duration: 2 years
Tuition fees: AU$61,063 for international students. AU$58,830 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.
VET FEE-HELP: Not available for culinary programmes

Programme Details

  • Course Structure

    Program 1: SIT40716 - CERTIFICATE IV IN PATISSERIE (6 Months)


    • Decorative showpieces - Advanced sugar and chocolate work to produce original showpieces. Includes silicone mould making
    • Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery
    • Petits fours
    • Marzipan - Shaping, modelling and finishing figures
    • Caramel and nougatine


    • SITHPAT008 Produce chocolate confectionery
    • SITHPAT009 Model sugar-based decorations
    • SITHPAT010 Design and produce sweet buffet showpieces
    • SITHKOP005 Coordinate cooking operations
    • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • SITXFIN004 Prepare and monitor budgets
    • SITXFIN003 Manage finances within a budget
    • BSBDIV501 Manage diversity in the workplace
    • SITXHRM003 Lead and manage people
    • SITXMGT001 Monitor work operations

    Diplome Avance de Gestion Culinaire - Patisserie - SIT60316 - Advanced Diploma of Hospitality Management


    • SITHFAB007 Serve food and beverage
    • SITXCCS008 Develop and manage quality customer service practices
    • BSBMGT617 Develop and implement a business plan
    • BSBMGT517 Manage operational plan
    • SITXFIN005 Manage physical assets
    • SITXMPR007 Develop and implement marketing strategies
    • SITXMGT002 Establish and conduct business relationships
    • SITXGLC001 Research and comply with regulatory requirements
    • SITXHRM004 Recruit, select and induct staff
    • SITXHRM006 Monitor staff performance
    • BSBFIM601 Manage finances
    • SITXWHS004 Establish and maintain a work health and safety system
    • SITXWHS003 Implement and monitor work health and safety practices
  • Who is the Programme For?

    This program is designed for students who wish to further develop their business skills and wish to either manage or own their own business.

  • What Qualification will I gain?

    Graduates will gain a Certificate III in Pâtisserie as well as the Advanced Diploma of Hospitality Management.

  • 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

    TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA

  • Career Paths
    Pâtisserie, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.
  • Term Dates & Apply

    To apply for an Advanced Diploma in Hospitality Management applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

    Term Dates & Prices

    Select a date
    Jan 14, 2019 - Dec 31, 2020 (Standard, in English)
    AUD 58,830.00
    Jul 8, 2019 - Jun 30, 2021 (Standard, in English)
    AUD 58,830.00


  • 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
  • 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


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 hospitality programmes.

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

CRICOS Provider Number: 02380M
RTO ID number: 4959

Other Programmes & Courses

Diplome Advance de Gestion Culinaire - Cuisine (SIT60316 - Advanced Diploma of Hospitality Commercial Cookery)
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Diplome de Commis Patissier (SIT31016 - Certificate III in Pâtisserie)
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Diplome de Commis Cuisinier (SIT30816 - Certificate III in Commercial Cookery
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