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

Become a leader in the culinary arts. Complete our Grand Diplôme programme. 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.

Programme 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 Programme 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

  • 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)

Scholarships

If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

Le Cordon Bleu Australia offers an exciting annual scholarship programme to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study our culinary arts and hospitality programmes.

Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

Other Programmes & Courses

Sydney
Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality)
Find out more
Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality)
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Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
Find out more
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