SIT31016 - Certificate III in Patisserie

Le Cordon Bleu (LCB)

Course details

CRICOS course code: 097327G

Level of study: Certificates & Diplomas


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

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 Pâtisserie. Discover the career paths that our Diplome de Commis Pâtissier (SIT31016 Certificate III in Patisserie) can take you. Pastry chef | Executive chef | Restaurant Manager | Patisserie owner | Food & Beverage Manager | Catering Manager | Cake designer |


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.

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
37,609 Per Year 23 Jan 2023
17 Apr 2023
10 Jul 2023
15 months
Read more15 months (including a work placement of up to 6 months)

Full time
Melbourne Campus
488 South Road
Melbourne Victoria 3189

Entry criteria

Age: 18

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

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


Le Cordon Bleu (LCB)
Perth Campus
25 Aberdeen Street
Perth Western Australia 6000
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