Professional certificates

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This programme focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.

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

The Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery)

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