Pastry & Confectionery Programmes

le cordon bleu MELBOURNE

Discover the artistry of a true Pâtissier. Our acclaimed Le Cordon Bleu Melbourne pastry and confectionery programmes 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.

LES FONDEMENTS DE LA PÂTISSERIE

5-WEEK PATISSERIE EVENING SHORT COURSE | MELBOURNE

Duration: 5-weeks
Study Load: Classes twice a week every Wednesday and Thursday, 5:30pm - 9:30pm
Who is this short course for: Anybody looking to learn the fundamentals of classic and contemporary patisserie techniques. This short course is ideal for beginners, hobbyists and amateur chefs looking for professional development.

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GRAND DIPLÔME

SIT30816 Certificate III in commercial cookery & sit31016 CERTIFICATE Iii IN PATISSERIE| MELBOURNE

Duration: 2 years (including a work placement of up to 6 months)
Study Load: Full time
Intakes: January, April, July & October
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager or Catering Manager.

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DIPLÔME DE PÂTISSERIE

SIT31016 Certificate III in Patisserie | MELBOURNE

Duration: 15 months (including a work placement of up to 6 months)
Study Load: Full time
Intakes: January, April, July & October
Potential Career Paths: Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie Owner, Food & Beverage Manager, Catering Manager, Cake Designer.

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CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE

SIT40716 CERTIFICATE iv IN PATISSERIE | MELBOURNE

Duration: 6 months
Study Load: Full time
Intakes: January, April, July & October
Prerequisite: Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie)
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager or Executive Chef.

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DIPLÔME AVANCÉ DE GESTION CULINAIRE - PÂTISSERIE

SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT | MELBOURNE

Duration: 27 months (21 months + a work placement of up to 6 months)
Study Load: Full time
Intakes: January, April, July & October
Potential Career Paths: Patissier, Pastry Chef, Patisserie Café Owner, Patisserie Manager, Specialist Chocolate Manufacturer, Pastry Chef & Chocolatier.

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BOOK A CAMPUS TOUR

Are you interested in studying with Le Cordon Bleu and would like to receive more information? Do you want to work in the hospitality industry but don’t know where to start?

Book a personal campus tour and view our state-of-the-art teaching facilities, learn about our unique culinary arts programmes 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
Cost: Free

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Testimonials

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)
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)
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)
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
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)
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
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)
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.

Amanda Lee - Diplome de Commis Pâtissier (Certificate III in 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)
Studying a Le Cordon Bleu Certificate IV is a great way to open up doors in the hospitality industry. You learn about hospitality management, hotel and restaurant management, how to handle staff, and look after finances.

Amelia Wallingford - Grand Diplôme (SIT30816 Certificate III in Commercial Cookery & SIT31016 Certificate III in Patisserie)