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Have you always dreamed of mastering the art of international fusion? At Le Cordon Bleu Australia, we turn that passion into a profession. Our Diplôme de Cuisine gives you the foundational skills and confidence to thrive in the culinary world.
You will learn classical French techniques that are the backbone of modern cooking, all while being guided by world-class chef-instructors in a professional, hands-on environment. This isn't just a course; it is your first step toward a career where creativity meets skill, and where your love for food becomes your life's work.
Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.
The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.
This is a comprehensive, hands-on program designed to build your culinary expertise from the ground up. This qualification provides the foundational skills and knowledge required to work as a professional cook in restaurants, hotels, and other commercial kitchens across Australia and around the world.
Le Cordon Bleu is a global leader in culinary education, renowned for blending classical French techniques with modern culinary innovation. Our Diplôme de Cuisine combines time-honoured traditions with practical, industry-focused training to prepare you for a successful career in the culinary arts.
How you will learn.
WHAT YOU'LL LEARN
Every skill you learn is designed to build your confidence and prepare you for the fast-paced world of professional kitchens. Book a campus tour today and experience our teaching kitchens for yourself.
A nationally recognised qualification, accredited across Australia.
CRICOS Code: 109781E
Tuition Fees: AU$34,280 for Australian students. AU$40,673 for International students
Duration: 15 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 & Brisbane)
English Proficiency: 6.0 General IELTS with no band score below 5.5
Academic Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
Do you love cooking and dream of turning that passion into a career? This course is designed for people like you. Whether you want to open your own restaurant, become a head chef, launch a trendy cafe, or take charge of a hotel kitchen, this qualification gives you the foundation to make it happen.
You will gain the practical skills and industry knowledge needed to lead a team, create memorable menus, and build a successful culinary business. If you have a fire in your belly for food and ambition to match, this is where your journey begins.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
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 (3 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 (3 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 (3 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.
The Diplôme de Cuisine is a nationally accredited qualification (Certificate III in Commercial Cookery) that focuses solely on cuisine. It is a more in-depth, single-discipline course.
The Diplôme CordonTec® is a non-accredited, fast-track program that covers four disciplines: cuisine, pâtisserie, boulangerie, and service. It is designed as a broad, entry-level option.
Yes, the Diplôme de Cuisine has a CRICOS code (109781E) and is open to international students who meet the entry requirements and can obtain a student visa.
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.
TAFE SA, 137 Days Road, Regency Park, South Australia 5010.
Adelaide is known as the ’20 minute’ city because the airport, beautiful swimming beaches and the stunning Adelaide Hills are all only 20 minutes from the CBD.
Festivals and events provide locals and visitors with an eclectic menu of cultural and sporting experiences and the opportunity to enjoy great food and fabulous wines in chic wine bars, trendy restaurants and funky pop up cafés.
TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies is the venue for our Le Cordon Bleu Adelaide Campus. Located in Regency Park, approximately 9 kms north of the Adelaide CBD, the internationally renowned centre features state-of-the-art training facilities and has a proud, award winning 38 year history.
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!
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.
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.
Le Cordon Bleu courses are internationally recognised and taught by talented experts who will help you unlock creative and leadership potential.
When I think about what Le Cordon Bleu has done for me, it’s much more than a qualification. It gave me a platform to launch myself from.
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.
The Le Cordon Bleu alumni family makes me part of something really big... this is a family I want to be around for a long time.
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.
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.
My Le Cordon Bleu work placement was an invaluable opportunity to gain hands-on skills and knowledge, and to learn how to deal with pressure and time management.
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