The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.
What will you learn?
This program focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.
Potential career paths
French culinary topics are combined with Australian Units of Competency to create a unique study program. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Cuisine. Discover the career paths that our Diplome de Cuisine (SIT30821 Certificate III in Commercial Cookery) can take you.
Cook | Sous Chef | Restaurant Manager | Banquet Manager | Food & Beverage Manager | Catering Manager | Executive Chef
Intakes: Expressions of interest for 2026
CRICOS Code: 109781E
Tuition Fees: AU$34,280 for Australian students. AU$39,476 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: Brisbane (also available in Melbourne & Sydney)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.
You can book a campus tour either individually, as a small group, or for your whole school class.
Duration: Approximately 1 hour
Fees: Free
To apply for a Diplôme de Cuisine (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: BASIC CUISINE (3 Months)
Learn classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 2: INTERMEDIATE CUISINE (3 Months)
PREREQUISITE: BASIC CUISINE QUALIFICATION
Discover classical French regional dishes, learn mise en place, and practise a range of presentation styles.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 3: SUPERIOR CUISINE (3 Months)
PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION
Explore contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.
FRENCH STUDY MODULES
AUSTRALIAN UNITS OF COMPETENCY
Program 4: WORK INTEGRATED LEARNING (6 Months)
AUSTRALIAN UNITS 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 Cuisine as well as the Australian qualification of a SIT30821 Certificate III in Commercial Cookery.
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 Queensland
111 Colchester Street, South Bank, Queensland, 4101
This programme is also available to study in Adelaide, Melbourne and Sydney
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.