Le Cordon Bleu (LCB)

SIT31016 - Certificate III in Patisserie

Le Cordon Bleu (LCB)

Course details

CRICOS course code: 097327G

Level of study: Career Based/Vocational

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

Click here for more details on this course.

Course opportunities

Tuition Fees (AUD $): Tuition fees: 37,609 for the entire course
Start date: July 2021
October 2021
Duration: 15 months
Study mode: Full time
Address

Brisbane Campus

111 Colchester Street
Brisbane Queensland 4101
Australia

Entry criteria

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.