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le cordon bleu adelaide


Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends at Le Cordon Bleu Adelaide.

DIPLÔME DE COMMIS CUISINIER

SIT30816 Certificate III in commercial cookery | adelaide
Duration: 12 months (including a 6 month work placement)
Study Load: Full time
Intakes: January & July
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager or Executive Chef.


CERTIFICAT DE CHEF DE PARTIE CUISINE

SIT40516 CERTIFICATE iv IN COMMERCIAL COOKERY | ADELAIDE
Duration: 18 months (including a 6 month work placement)
Study Load: Full time
Intakes: January & July
Prerequisite: Diplôme de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery)
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager or Executive Chef.


DIPLÔME AVANCÉ DE GESTION CULINAIRE - CUISINE

SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT | adelaide
Duration: 24 months (including a 6 month work placement)
Study Load: Full time
Intakes: January & July
Potential Career Paths: Executive Chef, Restaurateur Owner, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager, Food Entrepreneur.



   

 BOOK A PERSONAL CAMPUS TOUR

As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.

You can book a campus tour either individually, as a small group, or for your whole school class.

Duration:
Approximately 1 hour
Fees: Free


REQUEST MORE INFORMATION

Testimonials

  • leonardo-loureiro-testimonial-cert-3-commercial-cookery
    At Le Cordon Bleu, we always had a teacher on hand to help us with culinary techniques, and I had my own kitchen space to work in. I loved making new friends, wearing the chef’s uniform, and the practical kitchens. Wow, it was amazing.
    Leonardo Loureiro Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
  • kwan-yi-yang-testimonial
    I have been studying for so many years that I know what works and what doesn’t. Le Cordon Bleu is entirely different; it’s more interesting and more useful in reality. There are opportunities to have the kind of experiences not available at a university.
    Kwan Yi Yang - Diplôme de Commis de Cuisine (SIT30816 Certificate III in Commercial Cookery)
  • byron-finnerty-testimonial
    Le Cordon Bleu gave me the confidence to take on a role as Head Chef at Bar Milazzo in Sydney, work at a Michelin Star restaurant in Madrid, and cook meals for the rich & famous on boats throughout Italy and Spain.
    BYRON FINNERTY - DIPLÔME DE CUISINE (SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY)
  • 250px × 250px – Testimonial
    With Le Cordon Bleu I always have a strong network of peers that I can tap into when needed.
    Raymond Lim - Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
  • ronith-arlikatti-testimonial-adhm-cuisine
    The attraction of Le Cordon Bleu is its strong ties to the culinary arts world. Studying at the campus in Melbourne had huge appeal, being the third most liveable city in the world.
    Ronith Arlikatti Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
  • sewoo-son-testimonial-adhm-cuisine
    The entire curriculum at Le Cordon Bleu gave me such a solid foundation, not only in culinary techniques, but providing a high standard of hospitality management. It has taught me how to be outstanding in every single moment.
    Sewoo Son - Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
  • Bhim-prasad-testimonial
    Le Cordon Bleu courses are internationally recognised and taught by talented experts who will help you unlock creative and leadership potential.
    Bhim Prasad Pun - Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)

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