Pastry & Confectionery Courses

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 program requirements of the Diplôme de Cuisine (Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (Certificate III in Pâtisserie), as well as a six month industry placement in a hospitality business of your choice.

By building your skills in both cuisine and patisserie you will expand your potential career pathways, and become a very valuable prospective employee for any international hospitality establishment.

The Diplôme Avancé de Gestion Culinaire has been designed with students in mind wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations.

Students will have the opportunity to further enhance their patisserie skills, and will learn to develop and apply management and leadership skills in areas such as marketing, human resources, business planning and financial control.

During the first 12 months of this program you will complete the Diplôme de Patisserie/Certificate III in Pâtisserie and a six month industry placement.

The Diplôme de Pâtisserie (Certificate III in Patisserie) provides foundational knowledge and skills in the expert preparation of patisserie items served in restaurants, cafes and tearooms. French study modules are combined with Australian units of competency, to create a unique study program. An industry placement enables you to put into practice the skills you have learned during your on-campus study, in a real hospitality business.