Potential career paths
The options are endless with a Grand Diplôme®, allowing students to enter leading roles across kitchens and hotels worldwide. Just some of the positions this program allows graduates to pursue include:
Executive Chef | Head Chef | Banquet Manager | Food and Beverage Manager | Catering Manager | Head Patissier
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
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required
Diplôme de Cuisine
Certificate III in Commercial Cookery
SIT30821 CRICOS CODE 109781E
Basic
Discover classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.
Intermediate
Explore classic French regional dishes, learn mise en place and practise a range of presentation styles.
Superior
Master contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.
Diplôme de Pâtisserie
Certifiate IIII in Patisserie
SIT31021 CRICOS CODE 109727M
Basic
Develop basic skills and knowledge, learn techniques and create simple and delicious pastries and desserts.
Intermediate
Experiment with simple ingredients to make an impressive range of specialist pastries, cakes, desserts and bakery items.
Superior
Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.
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
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. 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 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®.
Delivery methods include theory sessions, practical demonstrations, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.
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
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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