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Grand Diplôme (SIT30821 Certificate III in Commercial Cookery & SIT31021 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 (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.

This workplace opportunity provides real world learning to give our graduates a distinct marketplace advantage. You will also learn important job seeking expertise such as resumé writing, interview techniques and professional presentation.
The programme is delivered in association with Holmesglen, Moorabin Campus.

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 programs.

Book a campus tour

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


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Program 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)

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