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              Grand Diplôme (SIT30816 - Certificate III in Commmercial Cookery and SIT31016 - Certificate III in Patisserie)

              Become a leader in the culinary arts. Complete our Grand Diplôme programme. After successfully completing theDiplôme de Cuisine (SIT30816 - Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 - Certificate III in Pâtisserie), 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 pâtisserie you will expand your potential career pathways and become a very valuable prospective employee for any international hospitality establishment.

              Intakes: January, April, July & October.

              Key Information

              CRICOS Code: 082867C (Commercial Cookery) & 082868B (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.

              Programme Details

              • Course Structure

                The Grand Diplôme program consists of both the Diplome de Cuisine/Certificate III in Commercial Cookery and Diplome de Patisserie/Certificate III in Pâtisserie.

              • Who is the Programme For?

                Applicants wishing to study Le Grand Diplôme 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 Certificate III in Pâtisserie and 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

              • 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 (Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (Certificate III in Pâtisserie) 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.


              • 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 - Advanced Diploma of Hospitality (Pâtisserie) Class of 2013
              • 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 (Certificate III in Pâtisserie) Alumna
              • 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 (Certificate III in Pâtisserie) Alumnus


              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.

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              CRICOS Provider Number: 02380M
              RTO ID number: 4959