Course Structure
The Grand Diplome program consists of both the Certificate III in Commercial Cookery and the Diplôme de 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.

The Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

French culinary topics are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.

The programme is delivered in association with TAFE NSW, Ryde Campus.

Intakes: January, April, July & October.

Who is the Programme for?
This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.

The Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) provides foundational knowledge and skills in the expert preparation of pâtisserie items served in restaurants, cafés and tearooms. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.
The programme is delivered in association with TAFE NSW, Ryde Campus.

Intakes: January, April, July & October.

Who is the Programme for?
This program is designed for students who wish to learn the fundamentals of French patisserie techniques progressing through to more complex tasks as each course builds upon skills learnt.