EXPRESSIONS OF INTEREST NOW OPEN!
Are you passionate about French cuisine and dreaming of working in a restaurant, cafe or hotel? Look no further than Diplôme CordonTec, a NEW training program to hit Australian shores after huge success internationally! Designed to equip you with the skills, knowledge and hands-on experience in culinary arts, Diplôme CordonTec is your passport to comprehensive training in not one, but four disciplines – cuisine, pâtisserie, boulangerie and service.
Why choose Diplôme CordonTec?
The Diplôme CordonTec is a perfect blend of our foundation programs, giving you the expertise to work in top-tier hotels, restaurants and cafes in several different areas of hospitality. The program is structured to deliver intensive and immersive training through a blend of face-to-face and online learning within a relatively short period, facilitating quicker entry into the job market. International influence plays a key role in this program, integrating global culinary components alongside core foundational skills. This ensures students gain expertise in both local and international cuisines.
What is the difference between the Diplôme CordonTec and a Certificate III?
Le Cordon Bleu’s Certificate III programs are specific to either Cuisine or Pâtisserie, with minimal crossover of both. With a Diplôme CordonTec, you are getting the best of all facets of the culinary world, packed tightly in two semesters (around 800 hours). Our Certificate III programs typically span three terms and focus purely on cooking, without the service component which the Diplôme CordonTec offers.
What will you learn?
Diplôme CordonTec follows the educational philosophy of Le Cordon Bleu, delivering a robust curriculum that focuses on technical proficiency and culinary artistry. Here’s a glimpse of what you’ll master:
- Cuisine: Perfect your skills in mise-en-place, menu design, international cuisines, plant-based cooking and the technical preparation of French classics like sauces, soups, broths and meats.
- Pâtisserie: Dive into the world of French pastries, mastering techniques for bread, cakes, creams and viennoiseries. You’ll become proficient in creating decadent desserts, chocolates, plant-based sweets and more.
- Boulangerie: Gain expertise in breadmaking, from traditional French loaves to natural yeast creations.
- Service: Understand the nuances of restaurant service, customer service and hygiene protocols to ensure a top-notch experience for guests.
