About the course

The Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) is the most rigorous and comprehensive program in classical French pastry techniques available today. 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. Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets. Scholarships - View all scholarships Internships

　　

Start dates and prices

Course fees are indicative and should be used as a guide. Speak to a counsellor to get an accurate price.

　　Duration: 15 Month(s)Fees: Not available

Intake	Location
Term 1 (January), 2024	Moorabbin
Term 2 (April), 2024	Moorabbin
Term 3 (July), 2024	Moorabbin
Term 4 (September), 2024	Moorabbin
Term 2 (April), 2025	Moorabbin
Term 3 (July), 2025	Moorabbin
Term 4 (September), 2025	Moorabbin
Term 2 (April), 2026	Moorabbin
Term 3 (July), 2026	Moorabbin
Term 4 (September), 2026	Moorabbin

　　

How to apply

Application deadline:

This date isn’t available – speak to an IDP counsellor to get detailed information.

　　

Further information

Career outcomesIf you aren’t eligible for the above entry requirements, you might want to explore pathway options at Le Cordon Bleu Australia. If you want to find out more, please speak to our counsellors.

　　Pathway options to study at this institution

　　

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