DiplÔme de CUISINE
Take the first step towards mastering the fine art of cuisine. The Diplôme de Cuisine provides a comprehensive introduction to the culinary arts through three outstanding cuisine courses. Gradually progressing through more complex tasks, each course builds upon the fundamental culinary skills, underpinned with the Australian units of qualification.
Learn and master the culinary arts with the Diplôme de Cuisine. Gain internationally recognised qualifications together with Australian qualifications in this extensive program that takes you from basic culinary techniques through to expert levels of experience.
Basic offers vital grounding in professional cookery, meeting the needs of both novice and experienced students. It introduces classic French culinary techniques that reinforce modern international cuisine, and focuses on mastering basic skills: from correctly holding a knife, to preparing vegetables or deboning a chicken, with more complex techniques introduced steadily. As you progress from individual dishes to a more extensive menu focus, you become skilled in organisation, preparation and integrating ingredients to achieve amazing flavours.
In the Intermediate program, you will become acquainted with classic French regional dishes, drawing on the techniques learned in the Basic program. This course highlights the importance of ‘mise en place’ - the proper planning and preparation of food and equipment before cooking begins. You will also learn to present dishes in a range of different styles, from platters to individual plate.
Finally in the Superior Cuisine program will be trained in contemporary developments in French and international cuisine. As well as researching menu trends from leading modern restaurant kitchens, you will also tackle original recipes and fresh interpretations of French classics. You will be encouraged to be more creative in your cooking and presentation. By successfully completing this course you will receive the coveted Diplôme de Cuisine.
Industry Placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu's Career Services, this stage will become the foundation for both the remainder of the program and your future career.
Le Cordon Bleu offers four starting dates per year: January, April, July and September.
Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.
You will learn from 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.
Le Cordon Bleu Melbourne Culinary Arts Institute is located within the Holmesglen Moorabbin Campus.
Le Cordon Bleu Melbourne Institute of Culinary Arts
Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).
Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Career Services team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.
Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT12 Tourism, Travel and Hospitality Training Package.
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Last Updated 22 July 2015