This page contains content from our previous website. To learn more about us, check out our new website.
Increase font size  Decrease font size

DiplÔme de CUISINE
Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

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.

Diplôme de Cuisine - Certificate III in Commercial Cookery
15 Months
3 months
3 months
3 months
Industry Placement
6 months
Diplôme de Cuisine Certificate III in Commercial Cookery

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 Cuisine

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.

French Study Modules

The aim of this program is to provide an introduction to French Cuisine.

  • French culinary terms and definitions
  • The use and care of cookery equipment
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Work organisation and planning
  • Introduction to French Cuisine
  • French classical cooking techniques
  • Variations of cooking methods
  • Fonds de Cuisine – foundation sauces production
  • Commodities – receiving and storage
  • Classical French stocks, glazes, basic and advanced sauces and soups

Australian Units of Competency

  • SITHCCC101 Use food preparation equipment
  • SITHCCC201 Produce dishes using basic methods of cookery
  • SITHCCC203 Produce stocks, sauces and soups
  • SITHKOP101 Clean kitchen premises and equipment
  • SITXINV202 Maintain the quality of perishable supplies
  • SITXFSA101 Use hygienic practices for food safety
  • SITXWHS101 Participate in safe work practices
  • SITHIND201 Source and use information on the hospitality industry
  • BSBWOR203B Work effectively with others
back to top back to top

Intermediate Cuisine

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.

French Study Modules

Emphasis is placed on the importance of:

  • Mise en place, organisation and workflow planning in the preparation and service of meals
  • Hors d'oeuvre, canapés, salads and appetisers
  • Vegetables, eggs and farinaceous cooking techniques and menu items
  • French pastries and cakes
  • Prepare and cook hot and cold desserts
  • Career preparation and workplace communication

Australian Units of Competency:

  • SITHCCC202 Produce appetisers and salads
  • SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC308 Produce cakes, pastries and breads
  • SITHCCC301 Produce poultry dishes
  • SITXFSA201 Participate in safe food handling practices
  • SITXCOM201 Show social and cultural sensitivity
  • BSBSUS201A Participate in environmentally sustainable work practices
  • SITHFAB201 Provide responsible service of alcohol
back to top back to top

Superior Cuisine

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.

French Study Modules

Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus.

  • Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
  • Seafood preparations and cookery techniques, dish presentation and finishes
  • Cheese knowledge and uses
  • Menu trends and market application including food costing
  • Desserts à l'assiette
  • Preparation of foods for dietary, allergy and cultural requirements
  • Seasonal and market influences in cuisine
  • Classical and contemporary menus
  • Modern approaches to plate design and presentation to restaurant standards
  • Organise and prepare mise en place for a restaurant situation in a team
  • Presentation and service requirements of the finished menu
  • Teamwork
  • Career preparation and workplace communication

Australian Units of Competency:

  • SITHCCC306 Handle and serve cheese
  • SITHCCC303 Produce meat dishes
  • SITHCCC302 Produce seafood dishes
  • SITHPAT306 Produce desserts
  • SITHCCC307 Prepare food to meet special dietary requirements
  • SITHCCC309 Work effectively as a cook
  • SITXCOM401 Manage conflict
  • HLTFA311A Apply first aid
  • SITXHRM301 Coach others in job skills
  • SITHKOP302 Plan and cost basic menus

Industry Placement

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.

Australian qualification units of competency

  • SITHCCC309 Work effectively as a cook
back to top back to top



Le Cordon Bleu offers four starting dates per year: January, April, July and September.

Entry Requirements
  • Applicants should be at least 18 years of age.
  • School leaver: Satisfactory completion of Australian Year 11 secondary schooling or the equivalent overseas secondary education (such as the International Baccalaureate) and demonstrated ability to undertake tertiary level studies.
  • 5.5 Academic IELTS with no band score below 5.
  • Course credit available.

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
Holmesglen Moorabbin Campus External Website
488 South Road, Moorabbin
Victoria 3189

Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Industry Placement

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.

Enquire nowEnquire now Apply nowApply now
back to top back to top


Le Cordon Bleu Australia Pty Ltd - All rights reserved
CRICOS Provider Numbers: (SA & VIC) 01818E (NSW) 02380M
Le Cordon Bleu Australia courses are provided under the Federal government Tuition Protection Scheme (TPS) (as per the compliance requirements of the ESOS Act) and ACPET ASTAS (as per the compliance requirements of the VET Quality Framework, the Higher Education Standards Framework and the Higher Education Support Act 2003).

Last Updated 22 July 2015

Stay Inspired

Facebook Follow us on Twitter Instagram Find us on YouTube Goole Plus
Follow Me on Pinterest Le Cordon Bleu, Australia on LinkedIn Le Cordon Bleu Australia on Tumblr Le Cordon Bleu Australia on Flickr  
Apply nowApply now
Apply onlineApply online
How to applyHow to apply
International Students
$31,000 for 15 months

Australian Students
$31,000 for 15 months

Career Pathways
Grand Diplôme

• Sous Chef
• Executive Chef
• Restaurant Manager
• Banquet Manager,
• Food & Beverage Manager
• Financial Controller
• Catering Manager

Approximate Salary Indications
$21,000 $120,000
Hsin Cheng (Amber)
Bachelor of Business (International Restaurant and Catering Management)
Diplôme de Pâtisserie
LCBA Alumni
Ian Zheng, China
Yige (Evan) Li, China
Alumnus & Current Student
Bachelor of Business (Hotel & Resort Management)

Philomen (Joe) Poovaiya
Bachelor of Business (International Hotel & Resort Management)
» Watch more videos

Alumni Network
You are a Le Cordon Bleu Alumni and would like to share your passion and success story with our readers?
» Email Us