Brisbane Cuisine Programs

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.

With Le Cordon Bleu I always have a strong network of peers that I can tap into when needed.

Studying a Le Cordon Bleu Certificate IV is a great way to open up doors in the hospitality industry. You learn about hospitality management, hotel and restaurant management, how to handle staff, and look after finances.

Le Cordon Bleu courses are internationally recognised and taught by talented experts who will help you unlock creative and leadership potential.

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 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.