The Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.
What will you learn?
This program focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.
Potential career paths
French culinary topics are combined with Australian Units of Competency to create a unique study program. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Cuisine. Discover the career paths that our Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery) can take you:
Cook | Sous Chef | Restaurant Manager | Banquet Manager | Food & Beverage Manager | Catering Manager | Executive Chef
Intakes: January & July
CRICOS Code: 109781E
Tuition Fees: AU$34,280 for Australian students, AU$40,673 for International students
Duration: 12 months (including 6 months of work placement and holiday breaks)
Study Load: Full-time (minimum 20 hours per week)
Location: Adelaide (also available in Melbourne & Sydney)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education.
If you are passionate about food, hospitality and a dynamic career, Le Cordon Bleu Australia is here to help you take that first step. Book an in-person campus tour at one of our campuses and discover how our internationally renowned programmes can guide you toward a successful future.
During your campus tour, you’ll have the opportunity to:
• Explore cutting-edge facilities: Walk through our commercial kitchens, demonstration theatres and theory rooms where students gain hands-on experience and develop industry-leading skills.
• Discover our Culinary Arts and Sciences programmes: Whether you're drawn to the precision and artistry of Cuisine or the delicate craftsmanship of Pâtisserie, you'll learn how our programmes provide a solid foundation in traditional French techniques combined with modern culinary practices.
• Learn about our Hospitality Management options: Gain insights into our programmes in Hotel Management, Restaurant Management and more. Our bachelor and master’s degrees are designed to equip you with the leadership, operational and strategic skills needed to thrive in the global hospitality industry.
• Engage with our experts: Meet our experienced faculty who can answer your questions and provide insight into the curriculum, career prospects and student life at Le Cordon Bleu.
Reserve your spot today and take the first step toward launching your career!
To apply for a Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery) applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.
Vet-Fee-Help not available for culinary programmes.
Program 1: ASSISTANT CUISINE (2 Months)
Assistant Cusine - Learn classical French Culinary techniques under pinning modern international cuisine, master basic skills, and explore more complex techniques.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 2: CADET CUISINE (2 Months)
PREREQUISITE: ASSISTANT CUISINE QUALIFICATION
Cadet Cuisine Programme - Discover classical French regional dishes, learn mise en place, and practice a range of presentation styles.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 3: COMMIS CUISINE (2 Months)
PREREQUISITE: CADET CUISINE QUALIFICATION
Commis Cuisine - Explore contemporary developments in French and International Cuisine, identify modern menu trends, and re-interpret French classics.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 4: INDUSTRY PLACEMENT (6 Months)
AUSTRALIAN UNIT OF COMPETENCY
This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.
Graduates will gain both the French qualification of a Diplôme de Commis Cuisinier as well as the Australian qualification of a SIT30821 Certificate III in Commercial Cookery.
Delivery methods include theory sessions, practical demonstrations, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.
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.
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