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It has been said that some of us eat to live, while others live to eat. Whatever . . . Are you the kind person who loves food? Not just the food itself, but the full preparation, cooking and serving aspect of it all? Have you ever thought about a successful career in the food industry? If you answered ‘Yes’ to these questions, then Le Cordon Bleu can turn your dreams into a reality; literally. Le Cordon Bleu is one of the most, if not the most prestigious cooking school of all time. Some of the biggest names in the world of cuisine cut their teeth at Le Cordon Bleu and the school has grown dramatically throughout the years. There are many different programs from which to choose and which can lead you into a successful and fulfilling career in the food industry. Culinary Arts is one of the most popular, and there are many different programs under the ‘culinary arts’ banner for individuals who are seeking certification.


Program Details and What to Expect

Le Cordon Bleu's Culinary Arts Programs are a great way to get your ‘feet wet’. This subject gives individuals a hands-on approach and students will spend a considerable amount of time in the school's commercial-style kitchens. This approach is ideal for helping students perfect their skills as professional chefs through demonstrated techniques and proficiency. The course starts with a basic foundation, then moves along to more advanced learning. You will learn how to create fine cuisine from scratch, as well as the cooking, serving and preparing aspects of the business.

Because of the diverse nature of the field, culinarians need to gain specific knowledge. People in certain countries eat different things; and some foods affect certain people, while others have no issues at all. Culinary study is broad and covers diet, nutrition and food science. Le Cordon Bleu sets a cracking pace, but professional instructors are always ready to give a helping hand. The Culinary Arts program starts out with basic principals, including: 

  • Stocks, Sauces and Flavours
  • Safe Food Handling
  • Kitchen Standards
  • Recipes and Formulas
  • Plating Techniques
  • Meats & Seafood.

The programs are dynamic and multifaceted, which prepares you for working in real-world environments. There is even a restaurant rotation that mimics the fast-paced atmosphere to which you will be exposed in the future. Le Cordon Bleu’s comprehensive curriculum has been honed over the years so that it is complete, thorough and contemporary. It is the perfect way to gain total understanding of the ins and outs of this demanding business. Cuisine is a vast field that requires extensive knowledge, especially in regard to food preparation. Food must be prepared and served correctly, especially meats because of their harmful bacteria. There are hundreds of culinary proficiencies that must be met, which is why the field is so thorough.

Career Pathways

Employment is the end goal, and after receiving their certifications graduates can aim high, as Le Cordon Bleu opens many more doors to a wide range of careers, including:

  • Culinary Coordinator
  • Kitchen Manager
  • Head Chef
  • Sous Chef
  • Butcher
  • Quality Assurance Officer.

If you are interested in taking that next step, Le Cordon Bleu can get you there. No other cooking school has the prominence, prestige or popularity, which puts Le Cordon Bleu in a class of its own.

Vocational Education and Training Scholarship

Endeavour Vocational Education and Training (VET) Awards Scholarship is available for international students.

Scholarship: Financial support for up to 2.5 years for international students from participating countries to undertake vocational education at Diploma, Advanced Diploma or degree in any field of study in Australia.

Courses are traditionally non-academic and directly relate to a trade, occupation or ‘vocation’ in which the applicant participates. These courses exclude degree and higher level programs normally delivered by universities.

These Awards are offered by the Australian Government, not Le Cordon Bleu. For more information visit International Education website.


  • Julia-Taylor-160x160
    As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
    Julia Taylor - Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumna
  • Dean-Curkovic-160x160
    What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
    Dean Curkovic - Advanced Diploma of Hospitality (Pâtisserie) Class of 2013
  • Hsin-Cheng-(Amber)-160x160
    The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
    Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumnus

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