Diplôme de Cuisine

SIT30821 Certificate III in Commercial Cookery

Turn your passion for cooking into a career with a globally recognised qualification

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Why study Certificate III in Commercial Cookery with Le Cordon Bleu Australia?

Have you always dreamed of mastering the art of international fusion? At Le Cordon Bleu Australia, we turn that passion into a profession. Our Diplôme de Cuisine gives you the foundational skills and confidence to thrive in the culinary world.

You will learn classical French techniques that are the backbone of modern cooking, all while being guided by world-class chef-instructors in a professional, hands-on environment. This isn't just a course; it is your first step toward a career where creativity meets skill, and where your love for food becomes your life's work.

Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.

What is Diplôme de Cuisine?

The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

This is a comprehensive, hands-on program designed to build your culinary expertise from the ground up. This qualification provides the foundational skills and knowledge required to work as a professional cook in restaurants, hotels, and other commercial kitchens across Australia and around the world.

Structured learning: Progress through three sequential programs (Basic, Intermediate, and Superior Cuisine), each building on the last over 15 months of full-time study.
Hands-on training: Master techniques through practical workshops, demonstrations, and theory sessions in state-of-the-art teaching kitchens.
Real-world experience: Apply your skills during a 6-month work placement, gaining invaluable industry experience and professional networks.
Nationally recognised: This qualification is accredited under the Australian Qualifications Framework and meets industry standards nationwide.

Le Cordon Bleu is a global leader in culinary education, renowned for blending classical French techniques with modern culinary innovation. Our Diplôme de Cuisine combines time-honoured traditions with practical, industry-focused training to prepare you for a successful career in the culinary arts.

How you will learn.

The program is delivered over 15 months, including 6 months of work placement and holiday breaks.
You will study full-time, with a minimum of 20 hours per week on campus and self-paced learning.
You will progress through three distinct program levels (Basic, Intermediate, and Superior Cuisine), each with a blend of French culinary topics and Australian units of competency.
While the program is intensive, the structured progression allows you to build your skills and confidence step by step, with support from world-class chef-instructors throughout your journey.
Each program is broken down into practical and theory modules, including demonstrations, hands-on workshops, training restaurant service, and knowledge-based assessments.
Chef-instructors guide your learning, run practical classes, and provide personalised feedback to help you refine your techniques.
Practical workshops take place weekly, allowing you to apply what you have learned in a real kitchen environment, with additional consultation time available to address any questions or challenges.

WHAT YOU'LL LEARN

Master classical French techniques: From stocks and sauces to meat, poultry, and seafood cookery, you will learn the skills that underpin contemporary cuisine.
Develop real-world kitchen skills: You will plan menus, cost recipes, and learn to work safely, hygienically, and efficiently in a professional kitchen.
Create stunning dishes: You will prepare canapés, pastries, plated desserts, and dishes for special dietary requirements, showcasing your creativity and precision.
Apply your learning in a real kitchen: A 6-month work placement gives you hands-on experience, builds your professional network, and prepares you for a successful career.

Every skill you learn is designed to build your confidence and prepare you for the fast-paced world of professional kitchens. Book a campus tour today and experience our teaching kitchens for yourself.

A nationally recognised qualification, accredited across Australia.

Key Information

Intakes: Expressions of interest for 2026
CRICOS Code: 109781E
Tuition Fees: AU$34,280 for Australian students. AU$40,673 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 Brisbane, Sydney & Adelaide)
English Proficiency: 6.0 General IELTS with no band score below 5.5
Academic Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.

Is this program right for you?

Do you love cooking and dream of turning that passion into a career? This course is designed for people like you. Whether you want to open your own restaurant, become a head chef, launch a trendy cafe, or take charge of a hotel kitchen, this qualification gives you the foundation to make it happen.

You will gain the practical skills and industry knowledge needed to lead a team, create memorable menus, and build a successful culinary business. If you have a fire in your belly for food and ambition to match, this is where your journey begins.

Talk to an education expert today to see if your goals align with what this course offers.

CAREER OUTCOME

Cook
Sous Chef
Head Chef
Executive Chef
Restaurant Manager
Banquet or Catering Manager
Cafe Owner or Operations Manager

Program FQAs

What are the term dates and how to apply?

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.

Term Dates & Prices

Select a date

2026

Sep 29, 2026

34,280.00AUD

Sep 29, 2026

40,673.00AUD

2027

Jan 19, 2027

34,280.00AUD

Apr 13, 2027

34,280.00AUD

Jul 6, 2027

34,280.00AUD

Sep 28, 2027

34,280.00AUD

Jan 19, 2027

40,673.00AUD

Apr 13, 2027

40,673.00AUD

Jul 6, 2027

40,673.00AUD

Sep 28, 2027

40,673.00AUD

2028

Jan 17, 2028

34,280.00AUD

Apr 10, 2028

34,280.00AUD

Jul 10, 2028

34,280.00AUD

Sep 25, 2028

34,280.00AUD

Jan 17, 2028

40,673.00AUD

Apr 10, 2028

40,673.00AUD

Jul 10, 2028

40,673.00AUD

Sep 25, 2028

40,673.00AUD

2029

Jan 15, 2029

34,280.00AUD

Apr 9, 2029

34,280.00AUD

Jul 9, 2029

34,280.00AUD

Sep 24, 2029

34,280.00AUD

Jan 15, 2029

40,673.00AUD

Apr 9, 2029

40,673.00AUD

Jul 9, 2029

40,673.00AUD

Sep 24, 2029

40,673.00AUD

2030

Jan 14, 2030

34,280.00AUD

Apr 8, 2030

34,280.00AUD

Jul 8, 2030

34,280.00AUD

Sep 23, 2030

34,280.00AUD

Jan 14, 2030

40,673.00AUD

Apr 8, 2030

40,673.00AUD

Jul 8, 2030

40,673.00AUD

Sep 23, 2030

40,673.00AUD
What will I learn and how is the course structured?
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
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC023 Use food preparation equipment (core)
- SITHCCC027 Prepare dishes using basic methods of cookery (core)
- SITHCCC029 Prepare stocks, sauces and soups (core)
- SITXINV006 Receive, store and maintain stock (core)
- SITHKOP009 Clean kitchen premises and equipment (core)
- SITXFSA005 Use hygienic practices for food safety (core)
- SITXWHS005 Participate in safe work practices (core)
- SITHCCC025 Prepare and present sandwiches (elective)
- SITHCCC026 Package prepared food stuffs (elective)
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
- 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
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC028 Prepare appetisers and salads (core)
- SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes (core)
- SITHCCC031 Prepare vegetarian and vegan dishes (core)
- SITHCCC042 Prepare food to meet special dietary requirements (core)
- SITHCCC041 Produce cakes, pastries and breads (core)
- SITHPAT014 Produce yeast-based bakery products (elective)
- SITXFSA006 Participate in safe food handling practices (core)
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 CULINARY TOPICS
- 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
AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC036 Prepare meat dishes (core)
- SITHCCC035 Prepare poultry dishes (core)
- SITHCCC037 Prepare seafood dishes (core)
- SITHPAT016 Produce desserts (core)
- SITXHRM007 Coach others in job skills (core)
- SITHKOP010 Plan and cost recipes (core)
- SITXCOM007 Show social and cultural sensitivity (elective)
- SITHCCC040 Prepare and serve cheese (elective)
Program 4: INDUSTRY PLACEMENT (6 Months)

AUSTRALIAN UNITS OF COMPETENCY
- SITHCCC043 Work effectively as a cook (core)
Who is the program 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 SIT30821 Certificate III in Commercial Cookery.
What is the difference between the Diplôme de Cuisine and the Diplôme CordonTec?
The Diplôme de Cuisine is a nationally accredited qualification (Certificate III in Commercial Cookery) that focuses solely on cuisine. It is a more in-depth, single-discipline course. The Diplôme CordonTec® is a non-accredited, fast-track program that covers four disciplines: cuisine, pâtisserie, boulangerie, and service. It is designed as a broad, entry-level option.
What does the work placement involve?
The program includes a work placement of up to 6 months. This is your chance to work in a real kitchen, apply what you have learned, and build professional networks. It is an invaluable experience that often leads to job offers.
What is the minimum age requirement?
You must be 17.5 years or older to join the Certificate III in Commercial Cookery program.
What are the English language requirements?
You will need a General IELTS score of 6.0 with no band below 5.5, or an equivalent recognised English test.
Is this course available to international students?
Yes, the Diplôme de Cuisine has a CRICOS code (109781E) and is open to international students who meet the entry requirements and can obtain a student visa.
What delivery formats and assessment types are included in the Diplôme de Cuisine?

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.
What are the options for advanced standing, RPL, academic credit, or credit transfer?

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.
Where is the location of Le Cordon Bleu Melbourne campus?

Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

This programme is also available to study in Adelaide, Brisbane and Sydney.

What do alumni say?

Why Melbourne?

Melbourne has a population of almost 4.3 million and is currently Australia’s fastest growing city. It is home to residents from more than 140 nations, making it one of the world’s most harmonious and culturally diverse cities.

The city is a ‘foodie’s paradise’ and Melbourne is justly recognised as the culinary capital of Australia. Cafés and restaurants serve up the world’s cuisines in a vast array of settings and at mostly accessible prices.

Le Cordon Bleu Melbourne's Institute of Culinary Arts has been delivering cuisine and patisserie programs in Melbourne since July 2015 at the Holmesglen Moorabbin Campus. It is located in the heart of the bayside region of Melbourne, approximately 30 minutes from the city centre. Le Cordon Bleu study programmes are conducted in fully-equipped kitchens, as well as bakery and restaurant facilities.

Le Cordon Bleu's Higher Education programs are taught at its Chadstone campus, approximately 20 minutes from Melbourne's city centre. While it is a residential suburb with parks and leafy green spaces, Chadstone is predominantly known for hosting Chadstone Shopping Centre - the largest mall in the Southern Hemisphere. This shopping centre is a major draw for both local residents and tourists, offering a wide array of retail, dining, and entertainment options.

Book a campus tour

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

BOOK YOUR FREE TOUR

Testimonials

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.

Leonardo Loureiro Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
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.

BYRON FINNERTY - DIPLÔME DE CUISINE (SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY)
Le Cordon Bleu courses are internationally recognised and taught by talented experts who will help you unlock creative and leadership potential.

Bhim Prasad Pun - Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
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.

Kwan Yi Yang - Diplôme de Commis de Cuisine (SIT30816 Certificate III in Commercial Cookery)
The Le Cordon Bleu alumni family makes me part of something really big... this is a family I want to be around for a long time.

Rezza Ashly (Grand Diplôme & Advanced Diploma of Hospitality Management)
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.

Ronith Arlikatti Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
When I think about what Le Cordon Bleu has done for me, it’s much more than a qualification. It gave me a platform to launch myself from.

Leona Watson - Basic Cuisine Certificate
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.

Sewoo Son - Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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.

Yong Voon - Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management)