Potential career paths
French culinary topics are combined with Australian Units of Competency to create a unique study program. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French pâtisserie. Discover the career paths that our Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) can take you.
Pastry Cook | Chef Pâtissier | Executive Chef | Patisserie Owner | Cake Designer
Intakes: January, April, July & October
CRICOS Code: 109727M
Tuition Fees: AU$34,280 for Australian students. AU$40,673 for International students
Duration: 15 months (including a work placement of up to 6 months and holiday breaks)
Study Load: Full-time (minimum 20 hours per week)
Location: Sydney (also available in Melbourne & Adelaide)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts 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
Fees: Free
To apply for a Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) 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 programmes.
Program 1: BASIC PATISSERIE (3 Months)
Develop basic skills and knowledge, learn techniques from expert teachers and chefs, and create simple, delicious pastries and desserts.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 2: INTERMEDIATE PATISSERIE (3 Months)
PREREQUISITE: BASIC PATISSERIE QUALIFICATION
Experiment with simple ingredients to make an impressive range of specialist pastries, cakes, desserts and bakery items..
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 3: SUPERIOR PATISSERIE (3 Months)
PREREQUISITE: INTERMEDIATE PATISSERIE QUALIFICATION
Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 4: WORK INTEGRATED LEARNING (6 Months)
AUSTRALIAN UNITS OF COMPETENCY
By successfully completing this course you will receive a Diplôme de Pâtisserie and a SIT31021 - Certificate III in Pâtisserie.
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.
Graduates will gain both the French qualification of a Diplôme de Pâtisserie as well as the Australian qualification of a SIT31021 Certificate III in Patisserie.
Delivery methods include theory sessions, practical demonstrations, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.
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.
Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW
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