Grand Diplôme®

The Grand Diplome program consists of both the Diplome de Cuisine (SIT30821 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie).

Applicants wishing to study Le Grand Diplôme® will have a desire to become a leader in the culinary arts and hospitality. Graduates will have the ability to learn from Le Cordon Bleu’s esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.

Graduates will gain both the French qualification of a Diplôme de Pâtisserie and the Diplôme de Cuisine as well as the Australian qualification of a Certificate III in Patisserie and Certificate III in Commercial Cookery which once completed students will be awarded the coveted Le Grande Diplome®.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

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.

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