Grand Diplôme®

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

Le Cordon Bleu Melbourne

The Grand Diplôme® is internationally recognised as one of Le Cordon Bleu's most prestigious culinary qualifications. After completing Basic, Intermediate and Superior certificates (for both cuisine and pâtisserie), and a Work Integrated Learning (WIL) component, you will receive the coveted Le Cordon Bleu Grand Diplôme® which is regosnied globally.

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: 097325K (Commercial Cookery) & 097327G (Pâtisserie)
Tuition Fees: Please contact us
Duration: 2 Years
Location: Melbourne (also available in Sydney & Adelaide)
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 is required

Potential Career Paths

Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu's Grand Diplôme® is an influential qualification which allows you to pursue the most sought after culinary careers.

What Will You Learn?

Diplôme de Cuisine
Certificate III in Commercial Cookery
SIT30821 CRICOS CODE 097325K

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 097327G

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.

Program Details

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)