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Pastry Cook | Chef Pâtissier | Executive Chef | Patisserie Owner | Cake Designer
Intakes: January, July
CRICOS Code: 109727M
Tuition Fees: AU$34,280 for Australian students. AU$40,673.00 for International students
Duration: 12 months (including 6 months of work placement and holiday breaks)
Study Load: Full-time (ranging from 20 to 34 hours per week)
Location: Adelaide (also available in Melbourne & Sydney)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
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
To apply for a Diplôme de Commis Pâtissier (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.
Program 1: ASSISTANT PATISSERIE (2 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: CADET PATISSERIE (2 Months)
PREREQUISITE: ASSISTANT PATISSERIE
Experiment with simple ingrediants to make an impressive range of specialist pasties, cakes, desserts and bakery items.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 3: COMMIS PATISSERIE (2 Months)
PREREQUISITE: CADET PATISSERIE
Produce highly decorated pastries and gateaux, and develop creative flair with marzipan, sugar and chocolate figurines and decoration.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 4: INDUSTRY PLACEMENT (6 Months)
AUSTRALIAN UNITS OF COMPETENCY
By successfully completing this course you will receive a Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie).
This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.
Graduates will gain both the French qualification of a Diplôme de Commis Pâtissier as well as the Australian qualification of a SIT31021 Certificate III in Patisserie.
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.
TAFE SA, 137 Days Road, Regency Park South Australia 5010.
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.
Building on a Le Cordon Bleu classical foundation, I established my online business Sugar Sugar Cakes as a way to explore my passion for the arts through cake.
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 has a prestigious brand name and with high recommendations from my colleagues, I knew it was my best chance.
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.
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.
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.
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