Certificate III in PâtisserieLe Cordon Bleu Australia
Certificate III in Pâtisserie
This Certificate III in Pâtisserie program from Le Cordon Bleu is designed to give participants the skills and knowledge of patisserie preparation. Served in restaurants, cafés and tearooms, french patisseries are famous the world over, and this course will teach participants the fundamentals of preparing a range of pastries and desserts. French study modules are combined with Australian units of competency to create a unique study programme. In the second part of the course, students will partake in an industry placement that will enable them to test their learned skills in a real hospitality business.
Program 1: STAGE 1.1 (2 Months)
The Stage 1.1 Pâtisserie Programme is designed to give you a strong foundation on which to build the basic skills and knowledge you need to be a successful pastry chef. In demonstration and theory sessions you will learn the techniques of the trade from experienced teachers and chefs, and in practical sessions you will create a range of simple but delicious pastries and desserts. In this unique program, you will also learn the fundamentals of savoury cooking, making you a very sought-after employee with a broad range of abilities.
Program 2: STAGE 1.2 (2 Months)
Prerequisite: Stage 1.1 Qualification
The main ingredients in French patisserie are flour, butter, eggs and ‘savoir-faire’! In the Stage 1.2 Pâtisserie Programme you will combine these simple ingredients to make an astounding array of specialist pastries, cakes, desserts and bakery items. Your chefs will inspire you to take your skills to a more advanced level and to put them into practice by cooking for real customers in the campus restaurant.
Program 3: STAGE 1.3 (2 Months)
Prerequisite: Stage 1.2 Qualification
In the Stage 1.3 Pâtisserie Programme you will combine all the knowledge, techniques and artistic skills you have learned to date, and discover your personal style. You will produce complex and highly decorated pastries and gateaux, and explore your artistic side by making marzipan, sugar and chocolate figurines and decorations. Your highly skilled and passionate teachers will help you to refine your skills and develop the creative flair that defines a pastry chef.
Program 4: INDUSTRY PLACEMENT (6 Months)
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.
Duration: 12 months in Adelaide, 15 months in Melbourne and Sydney.
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements:School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
This programme leads to career paths in employment such as
- Pastry Chef
- Executive Chef
- Restaurant Manager
- Pâtisserie owner
- Food & Beverage Manager
- Catering Manager
- Cake designer
Welcome to Le Cordon Bleu Australia
Le Cordon Bleu Australia has opened the door to one of the world’s most highly regarded hospitality qualifications. Known as the leading provider of studies in hospitality management, gastronomy and culinary arts worldwide, Le Cordon Bleu educates over 20,000 students each...
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