SIT31021 - Certificate III in Patisserie

Le Cordon Bleu

Entry Requirements

Age: 18

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.

English Proficiency: 5.5 Academic IELTS with no band score below 5

Course Details

Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.


This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

What Will You Learn?

Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets.

Potential Career Paths

French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French P√Ętisserie. Discover the career paths that our Diplome de Commis P√Ętissier (SIT31016 Certificate III in Patisserie) can take you. Pastry chef | Executive chef | Restaurant Manager | Patisserie owner | Food & Beverage Manager | Catering Manager | Cake designer |

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Level of Study: Certificate III

Duration: 12 months

CRICOS Course Code: 097327G

English Requirements: IELTS Score UG 6

Annual Tuition: AUD$39,476.00

More information is available at the institution's website

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