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Discover the artistry of a true Pâtissier.

Our acclaimed pastry and confectionery courses 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.

Programmes & Courses

  • Grand Diplôme

    The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. It is awarded after completing the on-campus study program requirements of the Diplôme de Cuisine (Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (Certificate III in Pâtisserie), as well as a six month industry placement in a hospitality business of your choice.

    By building your skills in both cuisine and patisserie you will expand your potential career pathways, and become a very valuable prospective employee for any international hospitality establishment.
  • Diplôme Avancé de Gestion Culinaire (SIT60316 - Advanced Diploma of Hospitality Management)

    The Diplôme Avancé de Gestion Culinaire has been designed with students in mind wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations.

    Students will have the opportunity to further enhance their patisserie skills, and will learn to develop and apply management and leadership skills in areas such as marketing, human resources, business planning and financial control.

    During the first 12 months of this program you will complete the Diplôme de Patisserie/SIT31016 - Certificate III in Pâtisserie and a six month industry placement.

  • Diplôme de Pâtisserie (SIT31016 - Certificate III in Pâtisserie)

    The Diplôme de Pâtisserie (Certificate III in Pâtisserie) provides foundational knowledge and skills in the expert preparation of patisserie items served in restaurants, cafes and tearooms. French study modules 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.

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
  • 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
  • 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

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 hospitlaity programmes.

Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

Other Programme Categories

Sydney
Le Grand Diplôme
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Cuisine
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Hotel, Restaurant & Culinary Management
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CRICOS Provider Number: 02380M
RTO ID number: 4959

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