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Le Cordon Bleu's policies ensure uniformity and consistency in decision making and operational procedures. They act as a guiding frame of reference for how the organisation deals with its day-to-day operational issues and ensure it complies with Government legislation and educational regulation.

Our policies are consistent with the values of the organisation and are internally governed by the Corporate and Academic Boards. They are regularly reviewed to ensure they meet all the needs of staff and students, and all levels of Le Cordon Bleu are involved in the development and implementation of policies to promote awareness, understanding, ownership and compliance.

Academic policies are program specific. If you are enrolled in a vocational program (e.g., Certificate III in Cuisine), refer to the policies listed under Culinary Arts Programs. If you are enrolled in a higher education program (e.g., Bachelor of Business, or Master of Business Administration), refer to policies listed under Higher Education Programs. Note that there are specific policies that relate only to the MIHM (Master of International Hospitality Management) program.

Culinary Arts Programs

Higher Education Programs

Master of International Hospitality Management Program

Applies to students who commenced the MIHM prior to 2024 only.

For a full list of definitions, please refer to the Le Cordon Bleu Australia Glossary of Policy Terms

For full program course rules, please refer to the relevant course structure page.