Certificate III in Patisserie

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. Intakes run in January, April, July and September. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term. VET FEE-HELP: Not available for culinary programmes.

The program progresses through three sequential stages — Basic Pâtisserie, Intermediate Pâtisserie and Superior Pâtisserie (3 months each) — followed by a 6-month Work Integrated Learning placement. Each stage blends French pâtisserie topics with nationally recognised Australian units of competency. By successfully completing this course you will receive a Diplôme de Pâtisserie and a SIT31021 Certificate III in Patisserie. See the Course Content section below for the full unit list.

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.

The Diplôme de Pâtisserie is a comprehensive 15-month program in classical French pastry techniques. Upon successful completion, graduates are awarded both the French qualification of a Diplôme de Pâtisserie and the Australian qualification SIT31021 Certificate III in Patisserie, a nationally recognised qualification accredited across Australia.

For entry, you need satisfactory completion of Australia Year 11 or equivalent overseas secondary education. The English proficiency requirement is a 6.0 General IELTS score with no band score below 5.5.

You must be 17.5 years or older to join the Certificate III in Patisserie program.

The program is delivered full-time over 15 months, which includes 6 months of work placement and holiday breaks. The study load is a minimum of 20 hours per week, combining on-campus practical workshops and self-paced learning.

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.

The 6-month Work Integrated Learning placement is a core component, allowing you to apply your skills in a real commercial kitchen environment, gain hands-on experience, and build a professional network before you graduate.

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.

This program is offered at all four Le Cordon Bleu Australia campuses: Sydney (Northern Sydney Institute, Ryde), Melbourne (Holmesglen Moorabbin), Adelaide (Regency Park) and Brisbane (Southbank).