Grand Diplôme®

SIT30821 Certificate III in Commercial Cookery
& SIT31021 Certificate III in Patisserie

Le Cordon Bleu Sydney

The Grand Diplôme® is widely regarded as one of the most prestigious and globally recognised culinary qualifications available in Australia and internationally. This exceptional program encompasses the successful completion of Basic, Intermediate and Superior certificates in both cuisine and pâtisserie, providing students with a comprehensive and well-rounded education in culinary arts.

Additionally, the program includes a Work Integrated Learning (WIL) component, which allows students to gain invaluable hands-on experience in professional kitchen settings, further enhancing their skills and industry readiness. Upon completion, students earn the highly esteemed Grand Diplôme®, celebrated worldwide as a benchmark of excellence and one of the most sought-after credentials in the culinary world, opening doors to diverse career opportunities and recognition on a global scale.

Potential career paths
The options are endless with a Grand Diplôme®, allowing students to enter leading roles across kitchens and hotels worldwide. Just some of the positions this program allows graduates to pursue include:

Key Information

Master French classical culinary techniques by progressing through two world-class qualifications - Diplôme de Cuisine and Diplôme de Pâtisserie - to aquire the coveted Grand Diplôme®.

Intakes: January, April, July & September
CRICOS Code: 109781E (Commercial Cookery) & 109727M (Pâtisserie)
Tuition Fees: Please contact us
Duration: 2 years
Location: Sydney, delivered in partnership with TAFE NSW, Ryde Campus (also available in Melbourne)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education

What will you learn?

Diplôme de Cuisine
Certificate III in Commercial Cookery
SIT30821 CRICOS CODE 109781E

Basic
Discover classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.
Intermediate
Explore classic French regional dishes, learn mise en place and practise a range of presentation styles.
Superior
Master contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.

Diplôme de Pâtisserie
Certifiate IIII in Patisserie
SIT31021 CRICOS CODE 109727M

Basic
Develop basic skills and knowledge, learn techniques and create simple and delicious pastries and desserts.
Intermediate
Experiment with simple ingredients to make an impressive range of specialist pastries, cakes, desserts and bakery items.
Superior
Produce highly decorated pastries and gâteaux, and develop creative flair with marzipan, sugar and chocolate figurines and decorations.

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

Program Details

Term Dates & Apply

To apply for Grand Diplôme®, please add both Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) to school bag.

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

VET FEE-HELP: Not available for culinary programs.

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

The Grand Diplôme® program consists of both the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) and Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie).
Who is the Program For?

Applicants wishing to study Le Grand Diplôme® will have a desire to become a leader in 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.
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 SIT31021 Certificate III in Patisserie and SIT30821 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, 250 Blaxland Rd, Ryde NSW
Potential Career Paths
Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.

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)