Certificate III in Patisserie Le Cordon Bleu Australia

5.0 out of 5 from 1 review
Certificate III
1.3 years Full-Time
(or Part-Time equivalent)
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Course Description

The Diplôme de Pâtisserie (Certificate III in Pâtisserie) provides foundational knowledge and skills in the expert preparation of pâtisserie items served in restaurants, cafés and tearooms. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.

This program is designed for students who wish to learn the fundamentals of French patisserie techniques progressing through to more complex tasks as each course builds upon skills learnt.

Pastry Chef
Executive Chef
Restaurant Manager
Pâtisserie owner
Food & Beverage Manager
Catering Manager
Cake designer

Additional Information
Graduates will gain both the French qualification of a Diplôme de Pâtisserie as well as the Australian qualification of a Certificate III in Patisserie.


Average ratings for Certificate III in Patisserie Le Cordon Bleu Australia based on 1 review
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Student Reviews

November 2017
Year completed 2018

I started studying at le cordon bleu in April 2017,it wasn't perticulary my dream to study here, in this institute, but you can never question fate. Spending these 7 amazing months at this institution has given me an immense exposure to the culinary world,learning various cookery methods, variety of desserts. One of the best ...

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