Diplôme de Pâtisserie / Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie)
Discover the artistry of a true Pâtissier.
Our acclaimed pastry and confectionery courses prepare you to showcase your own unique products in restaurants, cafés and tea rooms.
Master the craft from basic to advanced classic French techniques. Apply your creativity to pastry, gâteaux, marzipan figurines and chocolate showpieces to develop your signature style.
At Le Cordon Bleu Australia the SIT31016 Certificate III in Patisserie is also know by it's French names; Diplôme de Commis Pâtissier in Adelaide and Diplôme de Pâtisserie in Brisbane, Melbourne and Sydney.
Build on a foundation of classic French pâtisserie techniques. Discover the artistry of sugar and chocolate sculpting, highly-decorated gâteaux, marzipan figurines and breathtaking showpieces.
Delve into the art of making ice cream and sorbet, French tortes, artisan breads, Bavarian creams and mousses, and divine petit fours.
Hone your craftsmanship in practical workshops presented by award-winning chef lecturers. Attend exclusive demonstrations hosted by acclaimed international guest chefs who will inspire you to find your creative edge.
The Diplôme de Pâtisserie / Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie) provide foundational knowledge and skills in the expert preparation of patisserie items served in restaurants, cafés and tearooms. French culinary topics 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.
Potential Career Paths
- Pastry Chef
- Executive Chef
- Restaurant Manager
- Pâtisserie owner
- Food & Beverage Manager
- Catering Manager
- Cake designer