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Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.

Programmes & Courses

  • Grand Diplôme

    The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. It is awarded after completing the on-campus study program requirements of the Diplôme de Cuisine (Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (Certificate III in Pâtisserie), as well as a six month industry placement in a hospitality business of your choice.

    By building your skills in both cuisine and patisserie you will expand your potential career pathways, and become a very valuable prospective employee for any international hospitality establishment.
  • Diplôme Avancé de Gestion Culinaire (SIT60316 - Advanced Diploma of Hospitality Management)

    The Diplôme Avancé de Gestion Culinaire provides a comprehensive pathway for students wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations.

    You will have the opportunity to further enhance your culinary techniques in either cuisine or patisserie, and develop management and leadership skills in areas such as marketing, human resources, business planning and financial control.

    During the first 12 months of this program you will complete the Diplôme de Cuisine/Certificate III in Commercial Cookery (Stages 1.1, 1.2 & 1.3) OR the Diplôme de Pâtisserie/Certificate III in Patisserie (Stages 1.1, 1.2 & 1.3) and a six month industry placement.

  • Diplôme de Cuisine (SIT30816 - Certificate III in Commercial Cookery)

    The Diplôme de Cuisine (SIT30816 - Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. French study modules are combined with Australian units of competency, to create a unique study program. An industry placement enables you to put into practice the skills you have learned during your on-campus study, in a real hospitality business.


  • 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 - Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management)
  • 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 (SIT31016 Certificate III in Patisserie)
  • 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 (SIT31016 Certificate III in Patisserie)


If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

Le Cordon Bleu Australia offers an exciting annual scholarship programme to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study our culinary arts and hospitality programmes.

Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

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