Intakes: Expressions of interest for 2026
CRICOS Code: 097327G
Tuition Fees: AU$34,280 for Australian students. AU$39,476 for International students
Duration: 15 months (including a work placement of up to 6 months)
Study Load: Full-time (3 days a week)
Location: Brisbane (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.
French culinary topics are combined with Australian Units of Competency to create a unique study program. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Pâtisserie. Discover the career paths that our Diplome de Commis Pâtissier (SIT31021 Certificate III in Patisserie) can take you.
Pastry chef | Executive chef | Restaurant Manager | Patisserie owner | Food & Beverage Manager | Catering Manager | Cake designer |
Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets.
See full course structure below.
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 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.
Graduates will gain both the French qualification of a Diplôme de Pâtisserie as well as the Australian qualification of a SIT31021 Certificate III in Patisserie.
Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.
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.
111 Colchester Street, South Bank, Queensland, 4101, Australia
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 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 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 a prestigious brand name and with high recommendations from my colleagues, I knew it was my best chance.
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