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DiplomaRecommended
Diploma of Patisserie
- Melbourne, Australia
- 1.25 years
- English
- On campus
- Diploma
About the program
Fifteen-month Certificate III in Patisserie covering French pastry, Bread and dessert techniques, With a six-month kitchen placement.
Program highlights
- Internship available: yes
- Placement support: yes
- Work during study: yes
- Post-study work rights (0 year): no
- PR pathway friendly: no
What you will learn
- Develop practical skills in certificate iii in patisserie
- Apply relevant procedures to workplace-style tasks
- And demonstrate safe
- Effective professional communication.
Career outcomes
- Pastry cook
- Chef patissier
- Executive chef
- Patisserie owner
- Cake designer
Curriculum
- Three three-month stages: basic patisserie (doughs
- Creams
- Chocolate and bread basics)
- Intermediate (ice cream
- Sorbet
- Bavarian creams
- Mousses
- Cakes
- Desserts) and superior (gateaux
- Petits fours
- Sugar and chocolate work
- Plated presentation)
- Followed by a six-month work-integrated learning placement in a commercial kitchen.
Entry requirements
Academic
- Australian Year 11 or equivalent (Certificate IV also needs the matching Certificate III)
- Minimum age 17.5-18
- Certified transcripts.
Accepted academic background
Satisfactory completion of Australian Year 11 or equivalent interstate/overseas secondary education, Age 18 for Grand Diplome.
Language tests
- IELTS 6.0 (no band below 5.5)
- TOEFL iBT 60 (writing 18)
- PTE Academic 46
- Cambridge 169
Documents you’ll need
- Academic Transcripts
- Academic Certificates
- Passport Copy
- English Language Test Results
- Curriculum Vitae.
How to apply
- Review the program page for entry requirements
- Including Year 11 or equivalent
- Age 18
- IELTS 6.0 with no band below 5. Apply online from your chosen programme page and pay the AUD 250 application fee. Upload the SSVF form
- Certified certificates and transcripts
- CV
- Passport copy and English results. Admissions assesses eligibility and Genuine Student. Letter of Offer within 3 business days. Sign the acceptance and pay fees (Flywire recommended). Receive the electronic CoE and apply for the Student visa with proof of funds. Arrive at least two days before the course starts and arrange accommodation.
Other costs
| Tuition per year | $33,588 AUD |
|---|---|
| Application fee | $250 AUD |
| Deposit | $1,000 AUD |
Program details
| Campus | Le Cordon Bleu Melbourne |
|---|---|
| Faculty or school | School of Culinary Arts and Sciences |
| Department | Patisserie |
| Teaching language | English |
| Credit value | 60 |
| Study pace | Fixed |
| Post-study stay | 0 year |
| Scholarship note | _ |
Intakes and deadlines
Program starts
January 2027
Apply by
No deadline listed
Program starts
April 2027
Apply by
No deadline listed
Program starts
July 2027
Apply by
No deadline listed
Program starts
October 2027
Apply by
No deadline listed
Frequently asked questions
The program takes 1.25 years.
Tuition is $33,588 AUD per year. The application fee is $250 AUD. The deposit is $1,000 AUD. The estimated living cost is $29,710 AUD.
Accepted language tests: IELTS 6.0 (no band below 5.5), TOEFL iBT 60 (writing 18), PTE Academic 46, Cambridge 169.