Grand Diplôme®

Diplôme de Cuisine & Diplôme de Pâtisserie

SIT30816 Certificate III in Cuisine
& SIT31016 Certificate III Patisserie

Le Cordon Bleu Sydney

Grand Diplôme (SIT30816 Certificate III in Commercial Cookery/ SIT31016 Certificate III in Patisserie)

Become a leader in the culinary arts. Complete our Grand Diplôme program. After successfully completing the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie), and a practical industry placement component, you will be awarded the coveted Le Cordon Bleu Grand Diplôme—recognised as a badge of excellence throughout the culinary world.

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 programme is delivered in association with TAFE NSW, Ryde Campus.

Intakes: January, April, July & October.

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 programmes.

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.

Duration: Approximately 1 hour
Fees: Free

BOOK YOUR FREE TOUR

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Program Details

Course Structure

The Grand Diplôme program consists of both the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie).
Who is the Program For?

Applicants wishing to study Le Grand Diplôme (SIT30816 Certificate III in Commercial Cookery/ SIT31016 Certificate III Patisserie) will have a desire to become a leader in the culinary arts and hospitality. Graduates will have the ability to learn from Le Cordon Bleu’s esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.
What Qualification will I gain?

Graduates will gain both the French qualification of a Diplôme de Pâtisserie and the Diplôme de Cuisine as well as the Australian qualification of a SIT31016 Certificate III in Patisserie and SIT30816 Certificate III in Commercial Cookery which once completed students will be awarded the coveted Le Grande Diplome.
Assessment

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.
Course Credit

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.
Campus Location

TAFE NSW Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW
Potential Career Paths
Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
Term Dates & Apply

To apply for Grand Diplôme, please add both Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) to school bag. Alternatively, please download and fill in the application form.

Applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

VET FEE-HELP: Not available for culinary programmes.

Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.

Testimonials

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)
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)
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)