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The Grand Diplôme is the pinnacle of culinary education, representing the ultimate achievement in classical French culinary arts. This exceptional program encompasses the successful completion of Basic, Intermediate, and Superior certificates in both cuisine and patisserie, providing you with a comprehensive and well-rounded education that covers every aspect of professional cookery and pastry arts.
This is a complete, hands-on program designed to build your culinary expertise from the ground up across two world-class qualifications:
Dual Qualification: Earn both the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie), giving you unmatched versatility.
Structured Progression: Advance through three sequential levels (Basic, Intermediate, and Superior) in both disciplines, with each level building on the last over two years of full-time study.
World-Class Training: Master techniques through practical workshops, demonstrations, and theory sessions in state-of-the-art teaching kitchens.
Real-World Experience: Apply your skills during work-integrated learning placements, gaining invaluable industry experience and professional networks.
Globally Recognised: This qualification is accredited under the Australian Qualifications Framework and celebrated worldwide as a benchmark of excellence.
Januari 2027
Sydney Campus
250 Blaxland Road,
Ryde,
New South Wales,
2112, Sydney, Australia
Januari 2027
Le Cordon Bleu Melbourne Campus
488 South Road,
Moorabbin,
Victoria,
3189, Southeastern, Australia
Academic Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education
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