Grand Diplôme (SIT30821 Certificate III in Commercial Cookery & SIT31021 Certificate III in Patisserie)
For those aspiring to reach mastery in the culinary world, a Grand Diplôme is internationally recognised as the most prestigious Le Cordon Bleu achievement. Respected across the country and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme is an influential qualification which allows you to pursue the most sought-after culinary careers.
By building your skills in both cuisine and patisserie you will expand your potential career pathways and become a very valuable prospective employee for any international hospitality establishment.
The program is delivered in association with TAFE NSW, Ryde Campus.
Intakes: January, April, July & September
CRICOS Code: 097325K (Commercial Cookery) & 097327G (Patisserie)
Duration: 2 Years (24 months)
Tuition fees: Please contact us.
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
VET FEE-HELP: Not available for culinary programs.