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SIT31021 – Certificate III in Patisserie

SIT31021 – Certificate III in Patisserie

Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today. WHO IS THE PROGRAM FOR? This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From…

Categories
Food and Drink Production, Patisserie, Travel / Tourism And Hospitality
Le Cordon Bleu (LCB)

COURSE DESCRIPTION

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

WHO IS THE PROGRAM FOR?

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.

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 |

REQUIREMENTS

Age: 18

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

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

EDUCATIONAL INSTITUTION

Le Cordon Bleu (LCB)

Le Cordon Bleu is the largest network of culinary and hospitality schools in the world with more than 35 institutes across 20 countries. Le Cordon Bleu Australia has institutes in Brisbane, Adelaide, Melbourne and Sydney, and has delivered internationally-recognised programmes for thirty years. The Brisbane campus offers study options that help students master basic to advanced culinary techniques that apply to any style of cuisine, and pastry and confectionery courses that prepare them to showcase their own unique products in restaurants, cafés and tea rooms. Students will benefit from being taught by award-winning chef lecturers and teaching staff.

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Le Cordon Bleu (LCB)

Le Cordon Bleu is the largest network of culinary and hospitality schools in the world with more than 35 institutes across 20 countries. Le Cordon Bleu Australia has institutes in Brisbane, Adelaide, Melbourne and Sydney, and has delivered internationally-recognised programmes for thirty years. The Brisbane campus offers study options that help students master basic to advanced culinary techniques that apply to any style of cuisine, and pastry and confectionery courses that prepare them to showcase their own unique products in restaurants, cafés and tea rooms. Students will benefit from being taught by award-winning chef lecturers and teaching staff.

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