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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 culinary topics are combined with Australian units of competency, to create a unique study program. An industry placement enables you to put into practice the skills you have learned during your on-campus study, in a real hospitality business.

The programme is delivered in association with Holmesglen, Moorabin Campus.

Key Information

CRICOS Code: 097327G

Duration: 15 months
Study load: Full-time
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.
VET FEE-HELP: Not available for culinary programmes.

Programme Details

  • Course Structure

    Program 1: BASIC PÂTISSERIE (3 Months)

    Develop basic skills and knowledge, learn techniques from expert teachers and chefs, and create simple, delicious pastries and desserts..

    FRENCH CULINARY TOPICS

    • Introduction to classic cooking techniques as applied to pâtisserie
    • French culinary terms and definitions
    • Working in a safe and hygienic manner
    • Food preparation and mise en place
    • 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

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHCCC001 Use food preparation equipment (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

    • SITHCCC005 Prepare dishes using basic methods of cookery (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes

    • SITHPAT003 Produce pastries (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

    • SITHKOP001 Clean kitchen premises and equipment (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

    • SITXINV002 Maintain the quality of perishable items (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    • SITXFSA001 Use hygienic practices for food safety (core)
      This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

    • SITXWHS001 Participate in safe work practices (core)
      This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

    • SITHIND002 Source and use information on the hospitality industry (elective)
      This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

    • BSBWOR203 Work effectively with others (core)
      This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

    • Program 2: INTERMEDIATE PÂTISSERIE (3 Months)
      PREREQUISITE: BASIC PÂTISSERIE QUALIFICATION

      Experiment with simple ingredients to make an impressive range of specialist pastries, cakes, desserts and bakery items..

      FRENCH CULINARY TOPICS

      • 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

      AUSTRALIAN UNITS OF COMPETENCY

      • SITHPAT001 Produce cakes (core)
        Pre-requisite: SITXFSA001 Use hygienic practices for food safety
        This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

      • SITHPAT004 Produce yeast-based bakery products (core)
        Pre-requisite: SITXFSA001 Use hygienic practices for food safety
        This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

      • SITHPAT006 Produce desserts (core)
        Pre-requisite: SITXFSA001 Use hygienic practices for food safety
        This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

      • SITXFSA002 Participate in safe food handling practices (core)
        This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

      • SITXCOM002 Show social and cultural sensitivity(elective)
        This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross cultural misunderstandings should they arise.

      • BSBSUS201 Participate in environmentally sustainable work practices (core)
        This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

      Program 3: SUPERIOR PÂTISSERIE (3 Months)
      PREREQUISITE: INTERMEDIATE PÂTISSERIE QUALIFICATION

      Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.

      FRENCH CULINARY TOPICS

      • 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
      • Contemporary chocolate box
      • Production and presentation of petits fours

      AUSTRALIAN UNITS OF COMPETENCY

      • SITHPAT002 Produce gateaux, torten and cakes (core)
        Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
        This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.

      • SITHPAT005 Produce petits fours (core)
        Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
        This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.

      • SITHPAT007 Prepare and model marzipan (elective)
        Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
        This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.

      • SITHCCC018 Prepare food to meet special dietary requirements (elective)
        Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
        This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

      • SITXCOM005 Manage conflict (elective)
        This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.

      • SITXHRM001 Coach others in job skills (core)
        This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

      • SITHKOP002 Plan and cost basic menus (elective)
        This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.

      • Program 4: INDUSTRY PLACEMENT (6 Months)

        AUSTRALIAN UNITS OF COMPETENCY

        • SITHCCC011 Use cookery skills effectively (core)
          Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
          This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

        • By successfully completing this course you will receive a Diplôme de Pâtisserie and a SIT31016 - 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 SIT31016 Certificate III in Pâtisserie.

  • 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

    Holmesglen Moorabbin, 488 South Road Moorabbin, 3189, VICTORIA

  • Potential 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. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.

    VET FEE-HELP: Not available for culinary prgrammes.

    Term Dates & Prices

    Select a date
    2019
    Sep 24, 2019 - Dec 31, 2020 ( Standard , in English )
    AUD 33,930.00
    2020
    Jan 21, 2020 - Mar 31, 2021 ( Standard , in English )
    AUD 33,930.00
    Apr 14, 2020 - Jun 30, 2021 ( Standard , in English )
    AUD 33,930.00
    Jul 7, 2020 - Sep 30, 2021 ( Standard , in English )
    AUD 33,930.00
    Sep 29, 2020 - Dec 31, 2021 ( Standard , in English )
    AUD 33,930.00

Testimonials

  • jillian-butler-testimonial
    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.
    Jillian Butler - Diplôme de Pâtisserie (SIT310160 Certificate III in pâtisserie)
  • raz-roiter-testimonial-cert-3-patisserie
    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.
    Raz Roiter - Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie)
  • david-cotton-testimonial
    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.
    David Cotton - Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management)
  • 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 (SIT31016 Certificate III in Patisserie)
  • Gunawan-testimonial
    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.
    Gunawan - Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality) Alumnus
  • matilda-smith-testimonial
    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.
    Matilda Smith - Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) Alumna
  • rezza-ashly-testimonial-grand-diplome-adhm
    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.
    Rezza Ashly (Grand Diplôme & Advanced Diploma of Hospitality Management)
  • justin-yu-cert-3-patisserie
    Le Cordon Bleu has a prestigious brand name and with high recommendations from my colleagues, I knew it was my best chance.
    Justin Yu - Diplôme de Pâtisserie (SIT31016 Certificate III in Patisseire)

Scholarships

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.

Other Programmes & Courses

Melbourne
Grand Diplôme (SIT30816 Certificate III in Commercial Cookery & SIT31016 Certificate III in Patisserie)
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Diplôme Advancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality)
Find out more
Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
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