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 & September
CRICOS Code: 097325K (Commercial Cookery) & 097327G (Patisserie)
Duration: 2 Years (24 months)
Tuition fees: Please contact us.
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.