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Grand Diplôme Course

Diplôme de Cuisine and Diplôme de Pâtisserie

SIT30821 - Certificate III in Commercial Cookery and SIT31021 - Certificate III in Patisserie

Melbourne

The Grand Diplôme is internationally recognised as one of Le Cordon Bleu's most prestigious culinary qualifications. After completing Basic, Intermediate and Superior certificates (for both cuisine and pâtisserie), and a woWork Integrated Learning (WIL) component, you will receive the coveted Le Cordon Bleu Grand Diplôme.

Programmes & Courses

  • Grand Diplôme

    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 (Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (Certificate III in Patisserie), 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.

  • Scholarships
    • 10% Scholarship off Certificate III in Commercial Cookery and 10% Scholarship off Certificate III in Patisserie

    Terms and Conditions:

    10% scholarship available for new students who commence study in the July or October intake of 2021. This offer is for new students commencing in classroom or online. Not available with any other offer. Scholarship will not be applied on deferrals or repeated units. Uniforms and tool kit not included with scholarship.

Testimonials

  • 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)
  • 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)
  • 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)

Culinary Arts Programs

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Le Cordon Bleu Melbourne
488 South Road
Moorabbin , Victoria ,  3189
Australia
+61 3 9559 3500
(Toll Free) 1800 064 802

CRICOS Provider Code: 02380M
RTO Provider Code: 4959
TEQSA Provider Code: PRV12100
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