Professional certificates

AUS Dollar

Potential study subjects may include gateaux, marzipan, sugar and chocolate sculpturing, basic doughs and fillings, bread, French pastries, ice creams and sorbets.

English

Australia is Le Cordon Bleu’s academic hub, and part of an international expansion story starting in 1984 with the acquisition of Le Cordon Bleu Paris by Monsieur André Cointreau.

 In the same year, Adelaide hosted the first Australian Symposium of Gastronomy, reflecting a growing confidence in the nation’s cuisine.

 In 1992, Le Cordon Bleu Australia commenced operations, taking a bold new direction that would transform Le Cordon Bleu into a global education leader.

 The programmes developed in Australia broadened Le Cordon Bleu’s traditional cuisine and patisserie focus, to offer higher education management training in hospitality, hotel, tourism and event management, and gastronomy.

 A continuing core strength of Le Cordon Bleu’s operations in Australia is its partnership with respected tertiary education providers – this model continues to drive business expansion today.

 Today, Le Cordon Bleu Australia offers vocational, undergraduate and postgraduate study programmes in its own right and in partnership with other tertiary institutions.

 Each year, approximately 2,000 students from more than 20 countries study with Le Cordon Bleu Australia at its campuses in Adelaide, Melbourne, Sydney, Brisbane and Perth.

 Le Cordon Bleu Australia (LCBA) is accredited as a higher education institution by the Tertiary Education Quality Standards Authority (TEQSA), and has the authority to deliver and award advanced diplomas, bachelor and master degree courses.

Le Cordon Bleu Australia

Our Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.

Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie)

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