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Grand Diplôme (SIT30816 Certificate III in Commercial Cookery & SIT31016 Certificate III in Patisserie)

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 progamme requirements of the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie), as well as a six month industry placement in a hospitality business of your choice.

By building your skills in both cuisine and pâtisserie you will expand your potential career pathways and become a very valuable prospective employee for any international hospitality establishment.

The programme is delivered in association with TAFE Queensland South Bank campus.

Intakes: January, April, July & October.

Key Information

CRICOS Code: 097325K (Commercial Cookery) & 097327G (Pâtisserie)

Duration: 2 Years (24 months)
Tuition fees: Please contact us.
Age: 18.
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 programmes.

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During the consultation, one of our friendly representatives will take you on a virtual tour experience, showing you the best of what our Brisbane campus has to offer. Your consultant will guide you to the perfect culinary arts or hospitality management programme to suit your interests and career aspirations.

Book a consultation now and take the first step towards bringing your culinary arts or hospitality management career to life!


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Programme Details

Testimonials

  • Dean-Curkovic-160x160
    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.
    Dean Curkovic - Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management)
  • Julia-Taylor-160x160
    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.
    Julia Taylor - Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie)
  • Hsin-Cheng-(Amber)-160x160
    The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
    Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie)

Other Programmes & Courses

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Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management)
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Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie)
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