Grand Diplôme Diplôme de Cuisine & Diplôme de Pâtisserie

IELTS : 5

IELTS No Band Less Than : 5

TOEFL : 59

TOEFL No Band Less Than : 46

PTE : 45

PTE No Band Less Than : 42

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.

Applicants wishing to study the Grand Diplôme (SIT30816 Certificate III in Commercial Cookery & SIT31016 Certificate III in Patisserie) 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.