Becoming a leading pastry chef and running a successful business takes more than just creativity. Learn what it takes to open your own pâtisserie and master the techniques of cutting edge pastries at Le Cordon Bleu.
From millefeuille to macaron, if you are passionate about pastries and desserts, you might be wondering what it takes toopen a pastry shop or pâtisserie, of your own.
Pâtisserie items are defined by their immaculate construction, complicated techniques and delicate sweetness - all factors which make these desserts especially prestigious. In France and Belgium, in fact, only bakeries that employ a licensed Pâtissier are legally entitled to call themselves a pâtisserie.
In Australia, a special licence isn't required, but opening a successful pâtisserie still requires extensive professional training.
The rise of French pastries
Following the first appearance of the croquembouche on Australian Masterchef in 2009, and with Adrianno Zumbo's move to the mainstream, pâtisserie has risen in popularity throughout Australia and Asia.
Asia-Pacific currently represents the third largest international market for pastries with rapid growth predicted between 2016 & 2023 (Mordor Intelligence). Seoul in South Korea is enjoying a thriving pastry scene, attracting entrepreneurs from as far as San Francisco to establish remote branches of their own pastry shops.
"It's not at all unusual now to see people who've trained at ... Le Cordon Bleu coming home (to Korea) to set up their own shops," said Jennifer Flinn, food writer and assistant professor at Kyung Hee University in Seoul.
With pastries becoming a serious growth market in the Asia-Pacific region, careerpotential is high.
Working in the industry calls for comprehensive knowledge and skills in a commercial kitchen. You can build this foundation in Le Cordon Bleu'sDiplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie)
, complete with industry placement (Work Integrated Learning) to enable you to put your skills into a real-world context.
To run your own pâtisserie, more than just good craftsmanship is required. To effectively run your hospitality business you’ll need planning, finance, budgeting, leadership and marketing training. You'll also need to master the art of creating high-end pastries and desserts, if you plan to stand out from the crowd.To prepare for the reality of running a successful pâtisserie (in Australia or abroad), you must apply for Le Cordon Bleu'sDiplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management) in Pâtisserie.
In this two-year programme you'll study Certificate III in your first year, from there you'll work closely with lecturers to develop your business acumen and hone your artistry.
Showcasing work by Le Cordon Bleu students
Upon completion, you'll join the Le Cordon Bleu international alumni network, representing the finest hospitality practitioners in the world. This network offers a lifelong membership and through industry partnerships can open doors globally.