Why Le Cordon Bleu?


Le Cordon Bleu programmes start students on a journey that inspires excellence, creativity, innovation, and personal enrichment allowing them to embark on to successful careers or personal pursuits. Graduates become part of a great tradition of excellence with credentials that will set them apart from the competition in a demanding and changing environment.

By choosing to study in Australia you will graduate with internationally recognised Le Cordon Bleu qualifications that come with the blue ribbon seal of approval. In addition, you will gain nationally recognised Australian qualifications which are highly valued internationally. Over 120 year history, reputation and expertise in the fields of the culinary arts, hospitality management means that we are able to offer vocational and higher education qualifications from Certificate to Master level

At Le Cordon Bleu we pride ourselves on employing educators who are at the top of their field to ensure that the education you receive is engaging, contemporary and of the highest quality.

LCB academic materials are developed by expert professional educators and select partner institutions in consultation with industry. They are based on the latest research and incorporate an exciting blend of knowledge and practical skill development.

All Le Cordon Bleu study programmes have been designed with a component of work-based learning. These experiences provide you with the opportunity to apply the knowledge and skills you have gained in classroom contexts and to reflect upon your personal strengths and future career aspirations. They enable you to start building your industry reputation and professional networks.

Each year over 2,000 students choose to study with Le Cordon Bleu Australia. These students come from a diversity of cultures creating a wonderful opportunity for you to build lifelong friendships and professional relationships with a diversity of people who share similar passions.

Upon graduation you will join the Le Cordon Bleu family of global alumni providing even more opportunities to build your network of friends and colleagues.

While you are studying, our Le Cordon Bleu Industry Engagement team will work with you on a range of career development activities that will help you to develop the knowledge, skills, attitudes and behaviours to manage your life, lifelong learning and work in an autonomous and planned manner. But this is not where our relationship with you ends. Once you graduate you will be able to continue learning with us through professional development activities coordinated through our global Alumni network.

In Australia, you can choose to ‘mix and match’ your study locations by completing part or all of your study programme in one of four locations – Adelaide, Sydney, Melbourne & Brisbane. It is also possible for you to incorporate other destinations such as London, Paris, Tokyo or Ottawa into your unique study plan.

Details
Intakes: Jan, Apr, Jul & Oct
Tuition Fees: AU$37,609* for International students
Duration: 15 months (Full-time)
Location: Sydney, Melbourne, Adelaide & Brisbane

What qualification will I gain?
Graduates will gain both the French qualification of a Diplôme de Cuisine as well as the Australian qualification of a SIT30816 Certificate III in Commercial Cookery.

Course Credit
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

Career Paths
French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Cuisine. Discover the career paths that our Diplome de Cuisine (Certificate III in Commercial Cookery) can take you.

  • Sous chef
  • Restaurant Manager
  • Banquet Manager
  • Food & Beverage Manager
  • Catering Manager
  • Executive Chef

The Certificat de Chef de Partie is an exciting 6-month programme, designed for students to focus on advanced culinary skills such as modernist cuisine, touching on gastrophysics through multi-sensory techniques, exploring creative recipe development and menu design. This programme combines high level practical culinary skills using innovative technology with business studies, providing an excellent foundation to succeed in a creative or business capacity.

Details
Intakes: Jan, Apr, Jul & Oct
Prerequisite:Certificate III in Commercial Cookery
Tuition Fees: AU$12,428* for International students
Duration: 6 months (Full-time)
Location: Sydney, Melbourne, Adelaide & Brisbane

Career Paths
Students completing the Le Cordon Bleu Certificat de Chef de Partie programme demonstrate to prospective employers their commitment to entering the industry as elite achievers. Having completed advanced studies in modernist cuisine or high-end pâtisserie, with masterclasses and excursions providing an extra dimension to their culinary training, students enjoy elevated employment outcomes.

  • Executive Chef
  • Restaurateur Owner
  • Restaurant Manager
  • Banquet Manager
  • Food & Beverage Manager
  • Kitchen Operations Manager
  • Catering Manager
  • Food Entrepreneur

Course Credit
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

The Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management) provides a comprehensive pathway for students wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations.

You will have the opportunity to further enhance your culinary techniques in either cuisine or pâtisserie, and develop management and leadership skills in areas such as marketing, human resources, business planning and financial control.

During the first 15 months of this programme you will complete the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and a 6-month industry placement.

Intakes: Jan, Apr, Jul & Oct.
Duration: 27 months (Full-time).
(This includes completion of the Diplôme de Cuisine (SIT31016 Certificate III in Commercial Cookery) and a 6-month industry placement during the first 15 months.)
Tuition fees: AU$63,505* for international students.

What qualification will I gain?
Graduates will gain a Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) as well as the Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management).

Details
Intakes: Jan, Apr, Jul & Oct
Tuition Fees: AU$37,609* for International students
Duration: 12 months (6 months + 6 months WIL) (Full-time)
Location: Sydney, Melbourne, Adelaide & Brisbane

Career Paths
French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Pâtisserie. Discover the career paths that our Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie) can take you.

  • Executive Chef
  • Pastry chef
  • Restaurant Manager
  • Patisserie Owner
  • Food & Beverage Manager
  • Cake Designer
  • Catering Manager

What qualification will I gain?
Graduates will gain both the French qualification of a Diplôme de Pâtisserie as well as the Australian qualification of a SIT31016 Certificate III in Patisserie.

Course Credit
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

Continuing on from Diplôme de Pâtisserie
Certificat de Chef de Partie Pâtisserie is a 6-month course that will refine your patisserie skills to advanced level cake and dessert finishing, including chocolate and sugar sculpting, exploring creative recipe development and menu design. The programme also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.

Details
Intakes: Jan, Apr, Jul & Oct
Prerequisite: Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie)
Tuition Fees: AU$12,428* for International students
Duration: 6 months (Full-time)
Location: Sydney, Melbourne, Adelaide & Brisbane

Career Paths
Students completing the Le Cordon Bleu Certificat de Chef de Partie programme demonstrate to prospective employers their commitment to entering the industry as elite achievers. Having completed advanced studies in modernist cuisine or high-end pâtisserie, with masterclasses and excursions providing an extra dimension to their culinary training, students enjoy elevated employment outcomes.

  • Patissier
  • Pastry chef
  • Patisserie Manager
  • Patisserie Café Owner
  • Specialist Chocolate Manufacturer
  • Chocolate Manufacturer
  • Pastry Chef & Chocolatier

What qualification will I gain?
Graduates will gain a Certificat de Chef de Partie (SIT40716 Certificate IV in Pâtisserie).

Course Credit
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

The Diplôme Avancé de Gestion Culinaire – Pâtisserie (SIT60316 Advanced Diploma in Hospitality Managagement) has been designed with students in mind wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations.

Students will have the opportunity to further enhance their patisserie skills and will learn to develop and apply management and leadership skills in areas such as marketing, human resources, business planning and financial control.

During the first 15 months of this programme students will complete the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) and a 6-month industry placement.

Intakes: Jan, Apr, Jul & Oct.
Duration: 27 months (Full-time).
(This includes completion of the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) and a 6-month industry placement during the first 15 months.)
Tuition fees: AU$63,505* for international students.

What qualification will I gain?
Graduates will gain a Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) as well as the Diplôme Avancé de Gestion Culinaire – Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management).

Diplome de Cuisine and Diplome de 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 progamme requirements of the Diplôme de Cuisine and the Diplôme de Pâtisserie, 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.

Details
Intakes: Jan & Jul
Tuition Fees: A$83,564* for International students (over 3 years)
Duration: 3 Years (including 2 x 6 months work placements) (Full-time)
Location: Sydney & Adelaide

Career Path

  • Resort Manager
  • Rooms Division Manager
  • Convention and Event Management
  • Sales and Marketing Manager
  • Revenue Management
  • Human Resources Management
  • Recruitment Manager
  • Training Manager
  • Food & Beverage Manager

Course Credit
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

What qualification will I gain?
Successful graduates will gain a Bachelor of Business (International Hotel Management)

Details
Intakes: Jan & Jul
Tuition Fees: A$85,355* for International students (over 3 years)
Duration: 3 Years (including 2 x 6 months work placements) (Full-time)
Location: Sydney & Adelaide

Career Path

  • Restaurant Manager
  • Catering Manager
  • Event Management
  • Cafe or Restaurant Owner
  • Resort Management
  • General Manager
  • Food & Beverage Manager
  • Sommelier

Course Credit
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

What qualification will I gain?
Successful graduates will gain a Bachelor of Business (International Restaurant Management)

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