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              CRICOS Code: 082867C

              The Diplôme de Cuisine (Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.

              Intakes: January, April, July & October.

              Key Information

              Duration: 15 months
              Tuition fees: AU$34,767 for international students. AU$33,430 for Australian students.
              Age: 18.
              English proficiency: 5.5 Academic IELTS with no band score below 5.
              Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.

              Programme Details

              • Course Structure

                Program 1: BASIC CUISINE (3 Months)
                The Basic Cuisine Programme offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces classic French culinary techniques that underpin modern international cuisine, and focuses on mastering basic skills ranging from how to hold a knife properly, to preparing vegetables and trussing a chicken. Gradually, more complex techniques are introduced. As you progress from individual dishes to a more expansive menu focus, you will become skilled in organising, preparing and integrating ingredients to achieve dazzling flavours.

                FRENCH STUDY MODULES

                • 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 storing
                • Classical French stocks, glazes, basic and advanced sauces and soups

                AUSTRALIAN UNITS OF COMPETENCY

                • SITHCCC001 Use food preparation equipment
                • SITHCCC005 Prepare dishes using basic methods of cookery
                • SITHCCC007 Prepare stocks, sauces and soups
                • SITHKOP001 Clean kitchen premises and equipment
                • SITXINV002 Maintain the quality of perishable items
                • SITXFSA001 Use hygienic practices for food safety
                • SITXWHS001 Participate in safe work practices
                • SITHIND002 Source and use information on the hospitality industry BSBWOR203 Work effectively with others

                Program 2: INTERMEDIATE CUISINE (3 Months)
                PREREQUISITE: BASIC CUISINE QUALIFICATION

                The Intermediate Cuisine Programme introduces you to classic French regional dishes, applying techniques learned in the Basic Cuisine Programme. This course emphasises the importance of mise en place - the proper planning and preparation of food and equipment before cooking begins. You will also be introduced to a range of different presentation styles, from platter to plate.

                FRENCH STUDY MODULES

                • Mise en place, organisation and workflow planning in the preparation and service of meals
                • Classical French stocks, glazes, basic and advanced sauces and soups
                • Hors d’oeuvres, canapés, salads and appetisers
                • Vegetables, eggs and farinaceous cooking techniques and menu items
                • French pastries and cakes
                • Career preparation and workplace communication

                AUSTRALIAN UNITS OF COMPETENCY

                • SITHCCC006 Prepare appetisers and salads
                • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
                • SITHCCC019 Produce cakes, pastries and breads
                • SITHCCC012 Prepare poultry dishes
                • SITXFSA002 Participate in safe food handling practices
                • SITXCOM002 Show social and cultural sensitivity
                • BSBSUS201 Participate in environmentally sustainable work practices

                Program 3: SUPERIOR CUISINE (3 Months)
                PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION

                The Superior Cuisine Programme teaches you about contemporary developments in French and international cuisine. Addressing menu trends from leading modern restaurant kitchens, you will tackle original recipes and fresh interpretations of French classical dishes. You will be encouraged to be more creative in your cooking and presentation.

                By successfully completing this course you will receive a Diplôme de Cuisine and a Certificate III in Commercial Cookery.

                FRENCH STUDY MODULES

                • Meat, poultry and game preparations and cookery techniques, dish presentations 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

                • SITHCCC017 Handle and serve cheese
                • SITHCCC014 Prepare meat dishes
                • SITHCCC013 Prepare seafood dishes
                • SITHPAT006 Produce desserts
                • SITHCCC018 Prepare food to meet special dietary requirements
                • SITXCOM005 Manage conflict
                • SITXHRM001 Coach others in job skills
                • SITHKOP002 Plan and cost basic menus

                Program 4: INDUSTRY PLACEMENT (6 Months)

                AUSTRALIAN UNITS OF COMPETENCY

                • SITHCCC020 Work effectively as a cook
              • Who is the Programme For?

                This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.

              • 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 Certificate III in Commercial Cookery.

              • Assessment

                Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

              • 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.

              • Campus Location

                Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

              • Career Paths
                Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
              • Term Dates & Apply

                To apply for a Diplôme de Cuisine applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

                Term Dates & Prices

                Select a date
                2017
                Jan 17, 2017 - Mar 31, 2018 (Standard, in English)
                AUD 33,430.00
                Apr 11, 2017 - Jun 30, 2018 (Standard, in English)
                AUD 33,430.00

              Testimonials

              • Dean-Curkovic-160x160
                What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
                Dean Curkovic - Advanced Diploma of Hospitality (Pâtisserie) Current Student
              • Hsin-Cheng-(Amber)-160x160
                The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
                Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumnus
              • Julia-Taylor-160x160
                As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
                Julia Taylor - Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumna

              Scholarships

              If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

              Le Cordon Bleu Australia offers an exciting annual scholarship programme to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study programmes across the culinary arts, hospitality and gastronomy.

              Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

              Other Programmes & Courses

              Melbourne

              CRICOS Provider Number: 02380M
              RTO ID number: 4959

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