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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.

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 programmes.

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Book a personalised phone or video consultation and have all your questions answered from the comfort of your own home!

During the consultation, one of our friendly representatives will take you on a virtual tour experience, showing you the best of what our Melbourne 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

  • Course Structure

    The Grand Diplôme program consists of both the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie).

  • Who is the Programme For?

    Applicants wishing to study the Grand Diplôme (SIT30816 Certificate III in Commercial Cookery & SIT31016 Certificate III in Patisserie) 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, held over 3 - 4 days each week.

  • What Qualification will I gain?

    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 SIT31016 Certificate III in Patisserie and SIT30816 Certificate III in Commercial Cookery which once completed students will be awarded the coveted Le Grande Diplôme.

  • Assessment

    Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

  • Course Credit

    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.

  • Campus Location

    Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

  • Potential Career Paths
    Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
  • Term Dates & Apply

    To apply for Grand Diplôme, please add both Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Pâtisserie) to school bag. Alternatively, please download and fill in the application form.

    Applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

    VET FEE-HELP: Not available for culinary programmes.

    Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.

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 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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