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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 Pâtisserie), 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.

Intakes: January, April, July & October.

Key Information

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

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.

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 - Advanced Diploma of Hospitality (Pâtisserie) Class of 2013
  • 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 (Certificate III in Pâtisserie) Alumna
  • 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 (Certificate III in Pâtisserie) Alumnus

Scholarships

If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

Le Cordon Bleu Australia offers an exciting annual scholarship program to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study our culinary arts and hospitality programmes.

Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

Other Programmes & Courses

Melbourne
Diplome Advance de Gestion Culinaire Pâtisserie (SIT60316 - Advanced Diploma of Hospitality Pâtisserie)
Find out more
Diplome Advance de Gestion Culinaire - Cuisine (SIT60316 - Advanced Diploma of Hospitality Commercial Cookery)
Find out more
Diplome de Patisserie (SIT31016 - Certificate III in Pâtisserie)
Find out more

CRICOS Provider Number: 02380M
RTO ID number: 4959

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