Le Cordon Bleu Sydney
Culinary Arts

Within Australia, Le Cordon Bleu’s prestigious qualifications in culinary arts and hospitality management enable graduates with the right blend of passion, drive and commitment to reach the top of their profession.

Graduates of Le Cordon Bleu become part of a culinary tradition of excellence and earn the recognition that comes with being a Cordon Bleu. As a graduate, you will have a advanced diploma that will elevate you above the rest in a challenging but rewarding industry.

Professional Culinary Arts Management Program

The focus of the Professional Culinary Arts Management Program or the Diplôme de Direction de Cuisine is specifically geared to the international culinary industry. For those wishing to succeed, the knowledge and skills embedded in the Diploma complement the passion, drive and commitment required to reach the top professionally.

This innovative Le Cordon Bleu two-years-and-three-months culinary management diploma offers comprehensive training in either cuisine or pâtisserie. Underpinned with 12 months of academic studies in the fundamentals of front-line management and combined with six months of Professional Experience, this course is considered a world leader in culinary education.

• Professional Culinary Management Program - Advanced Diploma (Commercial Cookery or Pâtisserie)

Le Cordon Bleu Sydney Culinary Arts Institute offers intensive training programs in both Cuisine and Pâtisserie for those aspiring to become a chef. The culinary programs conducted at the Sydney Culinary Arts Institute bring together all the critical elements necessary to master the principles, theory and techniques of classical French cuisine.

• Le Cordon Bleu Diplôme de Cuisine
• Le Cordon Bleu Diplôme de Pâtisserie

The Program offers many practical hours in teaching kitchens, where each student, under the guidance and supervision of a chef, independently prepares one dish from start to finish. Our focus on mastering technical skills gives students the confidence and knowledge to apply what they have learned to any style of cuisine. By working with some of the finest chefs in the world, students are personally encouraged as they move through the course levels to develop their own creativity and artistic expression.

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_{2010 Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M (VIC) 00124K
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 16 April 2010}