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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 programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.

Intakes: January, April, July & October.

Key Information

CRICOS Code: 082867C

Duration: 15 months
Tuition fees: AU$36,163 for international students. AU$33,930 for Australian students.
Age: 18.
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
VET FEE-HELP: Not available for culinary programmes.

Programme Details

  • Course Structure

    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

    • French culinary terms and definitions
    • Working in a safe and hygienic manner
    • Food preparation and mise en place
    • Introduction to French cuisine
    • French classical cooking techniques
    • Variations of cooking methods
    • Fonds de Cuisine - foundation sauces production
    • Commodities - receiving and storing
    • Classical French stocks, glazes, basic and advanced sauces and soups


    • SITHCCC001 Use food preparation equipment
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHCCC007 Prepare stocks, sauces and soups
    • SITHKOP001 Clean kitchen premises and equipment
    • SITXINV002 Maintain the quality of perishable items
    • SITXFSA001 Use hygienic practices for food safety
    • SITXWHS001 Participate in safe work practices
    • SITHIND002 Source and use information on the hospitality industry
    • BSBWOR203 Work effectively with others

    Program 2: INTERMEDIATE CUISINE (3 Months)

    Discover classical French regional dishes, learn mise en place, and practise a range of presentation styles..


    • Mise en place, organisation and workflow planning in the preparation and service of meals
    • Classical French stocks, glazes, basic and advanced sauces and soups
    • Hors d’oeuvres, canapés, salads and appetisers
    • Vegetables, eggs and farinaceous cooking techniques and menu items
    • French pastries and cakes


    • SITHCCC006 Prepare appetisers and salads
    • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    • SITHCCC019 Produce cakes, pastries and breads
    • SITHCCC012 Prepare poultry dishes
    • SITXFSA002 Participate in safe food handling practices
    • SITXCOM002 Show social and cultural sensitivity
    • BSBSUS201 Participate in environmentally sustainable work practices

    Program 3: SUPERIOR CUISINE (3 Months)

    Explore contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.

    By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30816 - Certificate III in Commercial Cookery.


    • Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
    • Seafood preparations and cookery techniques, dish presentation and finishes
    • Menu trends and market application
    • Desserts à l’assiette
    • Preparation of foods for dietary, allergy and cultural requirements
    • Seasonal and market influences in cuisine
    • Classical and contemporary menus
    • Modern approaches to plate design


    • SITHCCC017 Handle and serve cheese
    • SITHCCC014 Prepare meat dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHPAT006 Produce desserts
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITXCOM005 Manage conflict
    • SITXHRM001 Coach others in job skills
    • SITHKOP002 Plan and cost basic menus

    Program 4: INDUSTRY PLACEMENT (6 Months)


    • SITHCCC020 Work effectively as a cook
  • Who is the Programme For?

    This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.

  • What Qualification will I gain?

    Graduates will gain both the French qualification of a Diplôme de Cuisine as well as the Australian qualification of a Certificate III in Commercial Cookery.

  • Assessment

    Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

  • Course Credit

    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.

  • Campus Location

    Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

  • Career Paths
    Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
  • Term Dates & Apply

    To apply for a Diplôme de Cuisine applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

    VET FEE-HELP: Not available for culinary programmes.

    Term Dates & Prices

    Select a date
    Jul 3, 2018 - Sep 30, 2019 (Standard, in English)
    AUD 33,930.00
    Sep 25, 2018 - Dec 31, 2019 (Standard, in English)
    AUD 33,930.00
    Jan 22, 2019 - Mar 31, 2020 (Standard, in English)
    AUD 33,930.00
    Apr 16, 2019 - Jun 30, 2020 (Standard, in English)
    AUD 33,930.00
    Jul 9, 2019 - Sep 30, 2020 (Standard, in English)
    AUD 33,930.00
    Sep 24, 2019 - Dec 31, 2020 (Standard, in English)
    AUD 33,930.00


  • 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
  • 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


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.

Other Programmes & Courses

Diplome Advance de Gestion Culinaire - Cuisine (SIT60316 - Advanced Diploma of Hospitality Commercial Cookery)
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Grand Diplôme
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Diplome de Patisserie (SIT31016 - Certificate III in Pâtisserie)
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CRICOS Provider Number: 02380M
RTO ID number: 4959