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SIT31021 | 097327G

Diplome de Patisserie (Certificate III in Patisserie)

A partnership with Le Cordon Bleu

The Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) offers world-class training in one of the most intensive programs of classical French pastry techniques in the world.

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STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY On campus International
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Course overview

This course 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.

Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets.

What can I do?

  • Pastry Chef
  • Restaurant Manager
  • Patisserie Owner
  • Food and Beverage Manager
  • Catering Manager
  • Cake Designer

Course outcome:

SIT31021 Diplome de Patisserie (Certificate III in Patisserie)

Sacre Cordon Bleu!

Le Cordon Bleu is one of the world’s most prestigious cookery schools, renowned for producing chefs of the highest quality. The institute whips 20,000 students of over 100 nationalities into shape every year – preserving and passing on the mastery and appreciation of the culinary arts, while emphasising the appreciation of French technique – c’est magnifique! Through a delicious pairing, TAFE Queensland and Le Cordon Bleu will support more hospitality students to develop their skills and reach higher standards in a range of disciplines. Learn more >

What you will study

The successful achievement of this qualification requires you to complete all core and elective units from the list below. 

  • UNIT CODE
  • UNIT NAME

Program 1: Basic Patisserie

  • Program 1: Basic Patisserie

  • UNIT CODE
  • SITHCCC023
    Use food preparation equipment
    UNIT CODE :
    SITHCCC023
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC027
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC027
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHPAT013
    Produce pastries
    UNIT CODE :
    SITHPAT013
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce pastries

  • UNIT CODE
  • SITXINV006
    Receive, store and maintain stock
    UNIT CODE :
    SITXINV006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Receive, store and maintain stock

  • UNIT CODE
  • SITHKOP009
    Clean kitchen premises and equipment
    UNIT CODE :
    SITHKOP009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Clean kitchen premises and equipment

  • UNIT CODE
  • SITXFSA005
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXWHS005
    Participate in safe work practices
    UNIT CODE :
    SITXWHS005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
  • UNIT NAME
  • Participate in safe work practices

Program 2: Intermediate Patisserie

  • Program 2: Intermediate Patisserie

  • UNIT CODE
  • SITHPAT014
    Produce yeast-based bakery products
    UNIT CODE :
    SITHPAT014
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce yeast-based bakery products

  • UNIT CODE
  • SITHPAT016
    Produce desserts
    UNIT CODE :
    SITHPAT016
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITHPAT011
    Produce cakes
    UNIT CODE :
    SITHPAT011
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce cakes

  • UNIT CODE
  • SITXFSA006
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
  • UNIT NAME
  • Participate in safe food handling practices

Program 3: Superior Patisserie

  • Program 3: Superior Patisserie

  • UNIT CODE
  • SITHPAT012
    Produce specialised cakes
    UNIT CODE :
    SITHPAT012
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce specialised cakes

  • UNIT CODE
  • SITHPAT015
    Produce petits fours
    UNIT CODE :
    SITHPAT015
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce petits fours

  • UNIT CODE
  • SITXHRM007
    Coach others in job skills
    UNIT CODE :
    SITXHRM007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
  • UNIT NAME
  • Coach others in job skills

Program 4: Work Integrated Learning

  • Program 4: Work Integrated Learning

  • UNIT CODE
  • SITHCCC034
    Work effectively in a commercial kitchen
    UNIT CODE :
    SITHCCC034
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Work effectively in a commercial kitchen

Ways to study

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Diplome de Patisserie (Certificate III in Patisserie) (SIT31021)

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Diplome de Patisserie (Certificate III in Patisserie)

COURSE CODE: SIT31021
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

See if you qualify for a subsidy

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more
Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more
International student payment

Our preferred payment method is telegraphic transfer or credit card using Convera Global Pay for Students or the Flywire Payment Portal. Convera and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays. 
Learn more

Entry requirements

Age: Minimum 18

English: Academic IELTS 5.5 with no band score below 5

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

Selection criteria

Applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.

VET FEE-HELP: Not available for culinary programs.

English Language Entry Requirements
Le Cordon Bleu Australia accepts certified test results from IELTS, TOEFL and PTE. Please see the equivalency chart below:

Domestic students
Applicants that hold Australian citizenship are deemed to have met the English language proficiency through English as their first language. Holders of a permanent residency visa must meet the English language requirements as outlined in the international entry requirements.

International students

IELTS: Overall band score 5.5 with no band score below 5

  • Listening score minimum of 5
  • Reading score minimum of 5
  • Speaking score minimum of 5
  • Writing score minimum of 5

TOEFL: Overall score of 46 with minimum reading score of 14

  • Listening score minimum of n/a
  • Reading score minimum of 14
  • Speaking score minimum of n/a
  • Writing score minimum of n/a

PTE: Overall score of 42 with no band score below 36

  • Listening score minimum of 36
  • Reading score minimum of 36
  • Speaking score minimum of 36
  • Writing score minimum of 36

If one of the following applies, you do not need to provide evidence of an English test score with your visa application:

  • you are enrolled in full-time school studies as a principal course including in a secondary exchange program, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students
  • you have completed at least five years of study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • you are a citizen and hold a passport from the UK, USA, Canada, NZ or Republic of Ireland
  • in the two years before applying for the student visa, you completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.

All international students must pay for health insurance during their stay in Australia. This is an international student visa requirement. This will be issued for the month prior to the commencement date, as per Immigration requirements.

Placement

WORK INTEGRATED LEARNING (WIL) PLACEMENT:

Our Work Integrated Learning (WIL) placement is supported by a dedicated Industry Engagement team, providing you with the opportunity to gain industry work experience through our exclusive partnerships. The WIL placement runs for up to 6 months. Learn more.

Important information

WHAT YOU WILL STUDY:

Program 1: Basic Patisserie

Develop basic skills and knowledge, learn techniques from expert teachers and chefs, and create simple, delicious pastries and desserts.

  • Introduction to classic cooking techniques as applied to patisserie
  • French culinary terms and definitions
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Introduction to French cuisine
  • French classical cooking techniques in cookery and patisserie
  • Commodities - receiving and storing
  • French basic pastry terms
  • Introduction to chocolate
  • Introduction to bread and yeast dough
  • Introduction to desserts
  • French Pâtisserie – introduction to a variety of cakes and pastries
  • Basic doughs and fillings - short pastry, choux pastry, puff pastry, various creams

Program 2: Intermediate Patisserie

Prerequisite: Basic Patisserie Qualification

Experiment with simple ingredients to make an impressive range of specialist pastries, cakes, desserts and bakery items.

  • 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

Program 3: Superior Patisserie

Prerequisite: Intermediate Patisserie Qualification

Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.

  • Variety of classic pastries and cakes
  • Sweet yeast products
  • Advanced gateaux and tortes
  • Dessert for dietary requirements
  • Boulangerie - European festive and celebration breads
  • Application of menu presentation
  • Modern approaches to plate design and presentation to restaurant standards
  • Contemporary chocolate box
  • Production and presentation of petits fours

Program 4: Work Integrated Learning

 

HOW TO APPLY:

Online Application
Applying to study at Le Cordon Bleu Australia is easy and can be done online.

Choose your preferred program and under Program Details, click Apply and follow the steps. The application form asks for all the information we require from you to enrol in your preferred program. Please ensure that you complete all sections and provide certified academic transcripts and other relevant documentations. 

Email or Post Application
You can download your application form below and send it via email with all your supporting documents to australia-admissions@cordonbleu.edu.

The application form asks for all the information we require from you to enrol in your preferred program. Please ensure that you complete all sections in as much detail as possible. 

Alternatively, you can post your application form with all your supporting documents to:
Le Cordon Bleu Admissions Office, Days Road, Regency Park, SA 5010, Australia

Learn more on how to apply

If you have indicated the presence of a disability, impairment or long term condition, on our application form, and would like assistance with definitions of terms, please refer to our disability supplement information page for further information.

Students with disability have the opportunity to apply for reasonable adjustment with the aim of enabling them to participate in learning on the same basis as students without a disability. If you wish to apply for reasonable adjustment, please let one of our Admissions team members know and they will assist you with the application process. For more information please refer to the Access and Equity Policy and the Reasonable Adjustment Plan.

 

Assessment & Credit
As part of your program, you will need to complete assessments to show that you have achieved the required skills and knowledge. Assessments provide you with the opportunity to demonstrate your achievement of learning outcomes. Assessments may include practical and theory examinations, classroom and written homework activities, and simulated training exercises. Assessments may be held in hospitality settings, including commercial kitchens and real workplaces. You will be notified in advance about the method, time and location of your assessment tasks. Sometimes assessments are completed during class time, but you should also expect to spend time outside of class doing study and completing your assessments.

During your program, you will be expected to maintain satisfactory academic progress. Satisfactory academic progress is defined as:

  • successfully completing more than 50% of enrolled Units in a study period; and
  • successfully completing Units within two attempts

For further information regarding academic progress for VET courses.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

International important information

CRICOS provider: 02380M

CRICOS Course Code: 097327G

RTO Provider Code: 4959

TEQSA Provider Code: PRV12100

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.