Pastry & Confectionery | Pastry Courses | Hospitality Courses

Pastry & Confectionery Programs

Turn your passion for pastry into a career with a globally recognised qualification

Why Study Patisserie Programs with Le Cordon Bleu Australia?

Le Cordon Bleu Australia offers students a unique pathway to their career in the culinary arts. Learning the classical French techniques that form the foundation of modern pastry arts, students develop the knowledge and skills required to thrive in the hospitality industry.

As one of the world's most prestigious culinary institutions, students receive hands-on training by experienced chef-instructors and industry professionals in professional kitchen environments, real-world industry placement opportunities, and learn the leadership and operational skills required to work in restaurants, hotels, catering businesses and hospitality organisations worldwide.

Upon completion of their studies, Le Cordon Bleu graduates have the technical ability, industry experience and commercial knowledge to excel in their chosen pâtisserie career. Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.

GRAND DIPLÔME

SIT30821 Certificate III in commercial cookery

sit31021 CERTIFICATE Iii IN PATISSERIE

Duration: 2 years (including 6 months of work placement)
Study Load: Full time
Intakes: January, April, July & September
What You Will Learn:

Build a strong foundation in classical French cuisine and pâtisserie, including knife skills, stock and sauce preparation, baking fundamentals, ingredient knowledge, and essential kitchen techniques.
Develop professional culinary and pastry skills through hands-on training in food preparation, cakes, desserts, pastries, breads, presentation techniques, and kitchen organisation.
Master intermediate and advanced techniques while exploring French regional dishes, contemporary cuisine, specialist pâtisserie creations, menu trends, and dietary requirements.
Gain the creativity and confidence to produce restaurant-quality dishes and showpiece desserts, using advanced chocolate, sugar, marzipan, plating, and decorative techniques inspired by global industry standards.

LEARN MORE

CERTIFICATE III IN PATISSERIE

DIPLôME DE COMMIS PÂTISSIER | MELBOURNE

Duration: 15 months (including a work placement of up to 6 months)
Study Load: Full time
Potential Career Paths: Pastry Cook, Chef Pâtissier, Executive Chef, Patisserie Owner, Cake Designer

What You Will Learn:

Master classical French techniques: Build a strong foundation in pâtisserie through basic fillings and doughs, chocolate work, sugar artistry and decorative techniques.
Develop real-world kitchen skills: Learn how to plan and cost recipes, safety handle food, manage hygiene practices, stock kitchens and effectively operate a kitchen from industry experts.
Create a range of products: Learn how to make cakes, pastries, breads, desserts, chocolate.
Gain industry experience: Complete a 6-month placement and gain hands-on experience in a professional environment while building your industry connections and become job-ready.

LEARN MORE

CERTIFICATE IV IN PATISSERIE

CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE | MELBOURNE

Prerequisite: Certificate III in Patisserie
Duration: 6 months
Study Load: Full time
Potential Career Paths: Chef de Partie, Chef Pâtissier, Pastry Chef, Patisserie Café Owner, Patisserie Manager, Specialist Chocolate Manufacturer, Chocolatier

What You Will Learn:

Master advanced patisserie techniques: Refine your skills in cake making, chocolate confectionery, sugar artistry and decorative showpiece creation.
Develop recipes for all dietary needs: Explore recipe development, menu design and learn to adapt to create high-quality offerings.
Build leadership and business operation capabilities: Learn the skills required to lead teams, roster staff, manage conflict and monitor business operations.

LEARN MORE

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

DIPLôME AVANCÉ DE GESTION pÂTISSERIE | MELBOURNE

Prerequisite: Certificate IV in Patisserie
Duration: 6 months
Study Load: Full time
Potential Career Paths: Patisserie Owner, Patisserie Manager, Head Chef, Executive Chef, Area Manager, Operations Manager, Club Secretary or Manager, Executive Housekeeper, Executive Sous Chef, Food and Beverage Manager

What You Will Learn:

Master strategic hospitality management: Develop expertise in finance management, budgeting, human resources, business planning and leadership.
Apply business principles: Learn how to prepare and monitor budgets, recruit staff, develop marketing strategies and manage hospitality operations.
Analyse real-world business challenges: Boost your critical thinking and decision-making capabilities by evaluating case studies and operations scenarios.
Develop compliance and risk management expertise: Understand workplace health and safety systems, legal compliance and risk management practices.

LEARN MORE

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

BOOK YOUR FREE TOUR