Grand Diplôme

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.
Advanced Diploma of Hospitality Management

The Diplôme Avancé de Gestion Culinaire provides a comprehensive pathway for students wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations.

You will have the opportunity to further enhance your culinary techniques in either cuisine or patisserie, and develop 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 Cuisine/Certificate III in Commercial Cookery and a six month industry placement.
Diplôme de Cuisine - Certificate III in Commercial Cookery

The Diplôme de Cuisine (Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. 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.

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