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Growing up in Indonesia, Jessica Ivania kindled an unwavering passion for baking and set a long-term goal to become a world-famous pastry chef. “It has always been a goal of mine to further improve my skills and better understand both the technical and creative sides of patisserie,” she says. Le Cordon Bleu Australia in Melbourne immediately stood out as the perfect place to do so.
As a Diplôme de Pâtisserie student, Ivania is mastering the techniques of traditional and contemporary French Pâtisserie alongside experienced and knowledgeable teachers. Although new to the course, Ivania is already confident she can soon add value to reputable bakeries and patisseries, which is what she hopes to do once she graduates.
Ivania’s day starts at the demo kitchen where her teacher shows a step-by-step recipe that they will later replicate. Pâtisserie students learn everything from chocolate to cakes, ice-cream and more.
7:30 AM
After an illustrative learning session, it's time for a 30-minute break. Ivania heads to the canteen, where she can relax and enjoy a snack or meal, depending on how she’s feeling. During this time, she also ensures her toolkits are well-prepared, ready to dive into the practical class ahead.
10:00 AM
Ivania heads back to class to put her skills to the test as she recreates the dish demonstrated in the morning. She is given a 2.5-hour timeframe to do so. Teamwork plays a significant role, with 30 minutes allocated for a group clean-up session.
10:30 AM
After a productive, hands-on session, Ivania transitions to theory class, where she explores various subjects related to the food and beverage industry — from understanding market trends to mastering customer service etiquette.
1:30 PM
Want to experience the same as Ivania? Le Cordon Bleu Australia is offering scholarships worth up to AU$10,000 to international students seeking to join the Advanced Diploma of Hospitality Management Programs (Cuisine or Patisserie) at its Brisbane campus. Learn more here.
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