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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.

Intakes: January, April, July & October.

Key Information

CRICOS Code: 082868B
Duration: 15 months
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
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHPAT003 Produce pastries
    • SITHKOP001 Clean kitchen premises and equipment
    • SITXINV002 Maintain the quality of perishable items
    • SITXFSA001 Use hygienic practices for food safety
    • SITXWHS001 Participate in safe work practices
    • SITHIND002 Source and use information on the hospitality industry
    • BSBWOR203 Work effectively with others

    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
    • SITHPAT004 Produce yeast-based bakery products
    • SITHPAT006 Produce desserts
    • SITXFSA002 Participate in safe food handling practices
    • SITXCOM002 Show social and cultural sensitivity
    • BSBSUS201 Participate in environmentally sustainable 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
    • SITHPAT005 Produce petits fours
    • SITHPAT007 Prepare and model marzipan
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITXCOM005 Manage conflict
    • SITXHRM001 Coach others in job skills
    • SITHKOP002 Plan and cost basic menus

    Program 4: INDUSTRY PLACEMENT (6 Months)

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHCCC011 Use cookery skills effectively

    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 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, VICTORIA

  • 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.

    VET FEE-HELP: Not available for culinary prgrammes.

    Term Dates & Prices

    Select a date
    2018
    Sep 25, 2018 - Dec 31, 2019 (Standard, in English)
    AUD 33,930.00
    2019
    Jan 22, 2019 - Mar 31, 2020 (Standard, in English)
    AUD 33,930.00
    Apr 9, 2019 - Jun 30, 2020 (Standard, in English)
    AUD 33,930.00
    Jul 9, 2019 - Sep 30, 2020 (Standard, in English)
    AUD 33,930.00
    Sep 24, 2019 - Dec 31, 2020 (Standard, in English)
    AUD 33,930.00

Testimonials

  • 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
  • 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

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.

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Diplome de Cuisine (SIT30816 - Certificate III in Commercial Cookery)
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CRICOS Provider Number: 02380M
RTO ID number: 4959

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