Les Fondements de la Cuisine

5 week short course in Sydney

Sydney, get ready for a mouth-watering five weeks of food and fun with Le Cordon Bleu Australia’s all-new short course in Cuisine. With fresh NEW recipes and impressive cooking techniques, Les Fondements de la Cuisine will take your taste buds on a global foodie adventure alongside our team of master chefs who have trained in kitchens across the world.

WEEKDAY CLASSES

Ever wondered how to sous vide a stunning rainbow trout? Or perhaps create, from scratch, a creamy lobster bisque? From seafood and soufflé to duck breast and fillet de boeuf, this course will ignite your passion for all things delectable. And the best part? You don’t need to be an expert in the kitchen to participate. This course is for amateur cooks and professional chefs alike, so come along, pop on your apron and we’ll help with the rest.

ALL NEW RECIPES
Start date:
22 May - 20 June 2024 (Wed & Thurs)
14 August - 12 September 2024 (Wed & Thurs)
30 October - 28 November 2024 (Wed & Thurs)
Time: 5:30pm - 9:30pm
Duration: 10 classes in total held over 5 weeks
Cost: Domestic students AUD$3080 and International students AUD$3180
Location: Le Cordon Bleu Sydney, Ryde Read more

Term Dates & Prices

Select a date

2024

May 22, 2024 - Jun 20, 2024 ( Standard , in English )

3,080.00AUD

Aug 14, 2024 - Sep 12, 2024 ( Standard , in English )

3,080.00AUD

Oct 30, 2024 - Nov 28, 2024 ( Standard , in English )

3,080.00AUD

Examples of what you could learn:

Course structure is indicative and may be subject to change

A taste of what's to come...

Improve your confidence in the kitchen and learn a classic repertoire of French culinary techniques including poultry trussing, handling seafood, sauce preparation, roasting techniques, plus loads more.

You’ll also learn proper knife handling skills and prepare more than 30 different recipes including bouillabaisse with fish, prawns, mussels and pipis, Grand-Mere style pot-roasted chicken, mushroom tortellini with a sage and hazelnut beurre noisette and roasted herb-crusted lamb rack - a crowd favourite.

To top it off, discover how to make basics and desserts such as friands, classic tarte tatin, French ice cream, crème brûlée, quiche and fresh pasta. You’ll be cooking five-course degustations at home in no time. Bon appétit!

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