Grand Diplome (SIT30821 Certificate III in Commercial Cookery & SIT31021 Certificate III in Patisserie)
Grand Diplome (SIT30821 Certificate III in Commercial Cookery & SIT31021 Certificate III in Patisserie)
The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. It is awarded after completing the on-campus study programme requirements of the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie), as well as…
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COURSE DESCRIPTION
The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. It is awarded after completing the on-campus study programme requirements of the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie), as well as a six month industry placement in a hospitality business of your choice.
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.
The programme is delivered in association with TAFE Queensland South Bank campus.
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 Patisserie and Certificate III in Commercial Cookery which once completed students will be awarded the coveted Le Grande Diplome.
WHO IS THE PROGRAM 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.
POTENTIAL CAREER PATHS: Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
REQUIREMENTS
Age: 18
IELTS Academic: 5.5 with no band score below 5.
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.
EDUCATIONAL INSTITUTION
Le Cordon Bleu is the largest network of culinary and hospitality schools in the world with more than 35 institutes across 20 countries. Le Cordon Bleu Australia has institutes in Brisbane, Adelaide, Melbourne and Sydney, and has delivered internationally-recognised programmes for thirty years. The Brisbane campus offers study options that help students master basic to advanced culinary techniques that apply to any style of cuisine, and pastry and confectionery courses that prepare them to showcase their own unique products in restaurants, cafés and tea rooms. Students will benefit from being taught by award-winning chef lecturers and teaching staff.
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Grand Diplome (SIT30821 Certificate III in Commercial Cookery & SIT31021 Certificate III in Patisserie)
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