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Grand Diplôme (SIT30821 Certificate III in Commercial Cookery & SIT31021 Certificate III in Patisserie)

For those aspiring to reach mastery in the culinary world, a Grand Diplôme is internationally recognised as the most prestigious Le Cordon Bleu achievement. Respected across the country and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme is an influential qualification which allows you to pursue the most sought-after culinary careers.

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.

The program is delivered in association with Holmesglen, Moorabin Campus.

Intakes: January, April, July & September

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.

Approximately 1 hour
Fees: Free

Request More Information

Please select the campus(es) you are interested in.

Program Details


  • 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)