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SIT31016 - Certificate III in Patisserie Le Cordon Bleu (LCB)

Australia

32 VIEWS

COVID-19 update: This course will start online and continue on campus later. Read more

Course info

Summary

Diplôme de Commis Pâtissier offers world-class training in one of the most intensive programmes in classical French pastry techniques in the world. Learn the art of French pâtisserie and develop the expertise to create culinary masterpieces.

Supported by award-winning chefs and experienced culinary educators in state-of-the-art facilities, you will be well-positioned to make your mark in a creative culinary career. Diplôme de Commis Pâtissier is offered as a 6-month intensive study option on-campus, followed by a 6-month Work Integrated Learning (WIL) placement.

Assistant Pâtisserie

Build the foundation skills and knowledge required to be a successful pastry chef. Learn the techniques and gain understanding of the trade from expert teachers and chefs, and create a range of simple, delicious pastries.

FRENCH CULINARY TOPICS

  • Introduction to classic cooking techniques
  • French culinary terms and definitions
  • Basic preparations and mise en place
  • Commodities - receiving and storing
  • French basic pastry terms
  • Introduction to chocolate, bread, yeast dough and desserts
  • French Pâtisserie - introduction to a variety of cakes and pastries
  • Basic doughs and fillings - short pastry, choux pastry, puff pastry, various creams

Cadet Pâtisserie

Prerequisite: Assistant Pâtisserie Develop proficiency in the techniques and artistry of a pâtissier. Refine your skills in creating an impressive range of specialist pastries, cakes, desserts and baked items.

FRENCH CULINARY TOPICS

  • Artistic and decorative skills
  • Ice cream and sorbet
  • Bread making
  • Mastering Bavarian creams and mousses
  • Classical and contemporary desserts
  • Classical and contemporary presentations
  • Variations on restaurant hot and cold plated desserts
  • French pastries and cakes

Commis Pâtisserie

Prerequisite: Cadet Pâtisserie Integrating the artistry and techniques learned to date, you will learn how to produce highly decorated pastries and gâteaux, and create marzipan, sugar and chocolate figurines, and decorations.

FRENCH CULINARY TOPICS

  • Variety of classic pastries and cakes
  • Sweet yeast products
  • Advanced gâteaux and tortes
  • Dessert for dietary requirements
  • Boulangerie - European festive and celebration breads
  • Application of menu presentation
  • Modern approaches to plate design and presentation
  • Contemporary chocolate box
  • Production and presentation of petits fours

Work Integrated Learning (WIL)

The 6-month Work Integrated Learning (WIL) placement is supported by a dedicated Industry Engagement team.

Potential Career Paths

Pastry Chef | Head Pâtissier | Pâtisserie Owner | Catering Manager | Cake Designer | Chocolatier

CRICOS

097327G

Course options

Here are the different ways in which you can study SIT31016 - Certificate III in Patisserie.

Full Time (15 months)

Tuition fees

Tuition fees: AUD $37,609 for the entire course

From

Jul-21, Oct-21

Venue

Brisbane Campus

111 Colchester Street,

SOUTH BRISBANE,

Queensland,

4101, BRISBANE, Australia

Full Time (15 months)

Tuition fees

Tuition fees: AUD $37,609 for the entire course

From

Jul-21, Oct-21

Venue

Melbourne Campus

488 South Road,

MOORABBIN,

Victoria,

3189, MELBOURNE, Australia

Full Time (15 months)

Tuition fees

Tuition fees: AUD $37,609 for the entire course

From

Jul-21, Oct-21

Venue

Sydney Campus

250 Blaxland Road,

RYDE,

New South Wales,

2112, SYDNEY, Australia

Full Time (12 months)

Tuition fees

A$37,609.00 (21,68,196) per year

Tuition fee: AUD $33,930 for Australian students

From

Jul-21

Venue

Adelaide Campus

Days Road,

REGENCY PARK,

South Australia,

5010, ADELAIDE, Australia

Entry requirement for international students

Age: Minimum age 18

IELTS Academic: 5.5 with no band score below 5.

School leaver: Satisfactory completion of Australian Year 11 secondary schooling or the equivalent overseas secondary education.

Mature age: Applicants will need to meet the entry criteria as well as a strong desire to work in the Culinary Arts Industry.

* Please check with your chosen school for the exact entry requirements for your programme.

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