Have you ever dreamed of earning the ultimate culinary credential that opens doors to the world's finest kitchens? The Grand Diplôme® is not just a qualification; it is a global passport to culinary excellence and career advancement. At Le Cordon Bleu Australia, we deliver this prestigious program with the same rigorous standards that have made our name synonymous with culinary mastery for over 130 years.
You will master both classical French cuisine and world-class patisserie under the guidance of our esteemed chef-instructors, who bring decades of Michelin-starred and international experience to your learning. This comprehensive program blends time-honoured techniques with modern innovation, ensuring you graduate as a versatile and highly sought-after culinary professional. Whether you aspire to lead a Michelin-starred kitchen, open your own patisserie, or manage a global hotel operation, the Grand Diplôme® provides the foundational expertise and industry prestige to make it happen.
Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.
The Grand Diplôme is the pinnacle of culinary education, representing the ultimate achievement in classical French culinary arts. This exceptional program encompasses the successful completion of Basic, Intermediate, and Superior certificates in both cuisine and patisserie, providing you with a comprehensive and well-rounded education that covers every aspect of professional cookery and pastry arts.
This is a complete, hands-on program designed to build your culinary expertise from the ground up across two world-class qualifications:
Dual Qualification: Earn both the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie), giving you unmatched versatility.
Structured Progression: Advance through three sequential levels (Basic, Intermediate, and Superior) in both disciplines, with each level building on the last over two years of full-time study.
World-Class Training: Master techniques through practical workshops, demonstrations, and theory sessions in state-of-the-art teaching kitchens.
Real-World Experience: Apply your skills during work-integrated learning placements, gaining invaluable industry experience and professional networks.
Globally Recognised: This qualification is accredited under the Australian Qualifications Framework and celebrated worldwide as a benchmark of excellence.
Le Cordon Bleu is a global leader in culinary education, renowned for blending classical French techniques with modern culinary innovation. Our Diplôme de Cuisine combines time-honoured traditions with practical, industry-focused training to prepare you for a successful career in the culinary arts.
How you will learn.
Your learning journey for the Grand Diplôme is structured to build mastery progressively across both cuisine and patisserie, ensuring you develop confidence and competence in every aspect of culinary arts.
The program is delivered over two years, including work-integrated learning placements and holiday breaks.
You will study full-time, with a minimum of 20 hours per week on campus and self-paced learning.
You will progress through three distinct program levels (Basic, Intermediate, and Superior) in both Cuisine and Pâtisserie, with a blend of French culinary topics and Australian units of competency.
The structured progression allows you to build your skills and confidence step by step, with support from world-class chef-instructors throughout your journey.
Each level is broken down into practical and theory modules, including demonstrations, hands-on workshops, training restaurant service, and knowledge-based assessments.
Chef-instructors guide your learning, run practical classes, and provide personalised feedback to help you refine your techniques.
Practical workshops take place weekly, allowing you to apply what you have learned in a real kitchen environment, with additional consultation time available to address any questions or challenges.
Work-integrated learning placements give you hands-on experience in professional kitchens, building your industry network and preparing you for a successful career.
Master French classical culinary techniques by progressing through two world-class qualifications - Diplôme de Cuisine and Diplôme de Pâtisserie to aquire the coveted Grand Diplôme®.
Intakes: January, April, July & September
CRICOS Code: 109781E (Commercial Cookery) & 109727M (Pâtisserie)
Tuition Fees: Please contact us
Duration: 2 years
Location: Melbourne, delivered in partnership with Holmesglen, Moorabbin campus (also available in Sydney)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Academic Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required
Diplôme de Cuisine (Certificate III in Commercial Cookery)
Basic Cuisine
Intermediate Cuisine
Superior Cuisine
Diplôme de Pâtisserie (Certificate III in Patisserie)
Basic Pâtisserie
Intermediate Pâtisserie
Superior Pâtisserie
Do you have an unwavering passion for culinary arts and dream of achieving the world's most prestigious qualification? This course is designed for ambitious individuals who want to master both cuisine and patisserie at the highest level.
Whether you aspire to become an executive chef, a head patissier, open your own restaurant or patisserie, or lead culinary operations in luxury hotels and resorts, the Grand Diplôme gives you the comprehensive foundation to achieve your goals. You will gain unparalleled practical skills, industry knowledge, and the global recognition needed to build a distinguished career.
If you have a fire in your belly for culinary excellence and the ambition to match, this is where your journey to the pinnacle of the culinary world begins. Talk to an education expert today to see if your goals align with what this course offers..
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
Executive Chef
Head Chef
Head Patissier
Banquet Manager
Food and Beverage Manager
Catering Manager
Restaurant Owner
Pastry Shop Owner
Culinary Consultant
Food Stylist or Media Chef
To apply for Grand Diplôme®, please add both Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) to school bag.
Applicants must complete the application process, providing certified academic transcripts and other relevant documentation.
VET FEE-HELP: Not available for culinary programs.
Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.
The Grand Diplôme® program consists of both the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie).
Applicants wishing to study the 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.
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 SIT31021 Certificate III in Patisserie and SIT30821 Certificate III in Commercial Cookery which once completed students will be awarded the coveted Le Grande Diplôme®.
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.
Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA
Melbourne has a population of almost 4.3 million and is currently Australia’s fastest growing city. It is home to residents from more than 140 nations, making it one of the world’s most harmonious and culturally diverse cities.
The city is a ‘foodie’s paradise’ and Melbourne is justly recognised as the culinary capital of Australia. Cafés and restaurants serve up the world’s cuisines in a vast array of settings and at mostly accessible prices.
Le Cordon Bleu Melbourne's Institute of Culinary Arts has been delivering cuisine and patisserie programs in Melbourne since July 2015 at the Holmesglen Moorabbin Campus. It is located in the heart of the bayside region of Melbourne, approximately 30 minutes from the city centre. Le Cordon Bleu study programmes are conducted in fully-equipped kitchens, as well as bakery and restaurant facilities.
Le Cordon Bleu's Higher Education programs are taught at its Chadstone campus, approximately 20 minutes from Melbourne's city centre. While it is a residential suburb with parks and leafy green spaces, Chadstone is predominantly known for hosting Chadstone Shopping Centre - the largest mall in the Southern Hemisphere. This shopping centre is a major draw for both local residents and tourists, offering a wide array of retail, dining, and entertainment options.
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.
You can book a campus tour either individually, as a small group, or for your whole school class.
Duration: Approximately 1 hour
Fees: Free
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.
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.
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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