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For those aspiring to reach mastery in the culinary world, a Grand Diplôme® is internationally recognised as the most prestigious Le Cordon Bleu achievement.

Potential Career Paths

Respected across the culinary 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.

Executive Chef | Head Chef | Banquet Manager | Food and Beverage Manager | Catering Manager | Head Patissier |

What Will You Learn?

Diplôme de Cuisine
Certificate III in Commercial Cookery
SIT30821 CRICOS CODE 097325K

Discover classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.
Explore classic French regional dishes, learn mise en place and practise a range of presentation styles.
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 097327G

Develop basic skills and knowledge, learn techniques and create simple and delicious pastries and desserts.
Experiment with simple ingredients to make an impressive range of specialist pastries, cakes, desserts and bakery items.
Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.

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)