An intensive and comprehensive programme in classic French culinary techniques combining our Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) and Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery), the Grand Diplôme is considered the passport to a world of career opportunities.
The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. It is awarded after completing the on-campus study program requirements of the Diplôme de Cuisine (SIT30821 - Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31021 - Certificate III in Pâtisserie), as well as a work placement of up to 6 months in a hospitality business of your choice.
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.
As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
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