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Melbourne, get ready for a mouth-watering five weeks of food and fun with Le Cordon Bleu Australia’s new, more advanced short course in Cuisine. 

Les Fondements de la Cuisine stage II will take your taste buds on a global foodie adventure alongside our team of master chefs who have trained in kitchens across the world. 

Ever wondered how to sous vide a stunning rainbow trout? Or perhaps create, from scratch, a creamy lobster bisque? 

From seafood and soufflé to duck breast and fillet de boeuf, this course will ignite your passion for all things delectable. 

And the best part? You don’t need to be Nigella to participate. This course is for amateur cooks and professional chefs alike, so come along, pop on your apron and we’ll help with the rest. 

Examples of what you could learn:

Course structure is indicative and may be subject to change

A taste of what's to come...

Improve your confidence in the kitchen and learn a classic repertoire of French culinary techniques including poultry trussing, fish filleting, sous vide, cleaning fresh calamari, sauce preparation, duck butchery, plus loads more.




You’ll also learn proper knife handling skills and prepare more than 20 different recipes including roast chicken with a sage and onion stuffing, black truffle oil polenta, lobster soup with calamari and lime, twice baked goat’s cheese soufflé, lamb loin with provençal vegetables and roast duck breast with a delicate orange sauce.




To top it off, discover how to make basics and desserts such as bread rolls, pastries (puff and choux), cream caramel and French meringues with vanilla custard. You’ll be cooking five-course degustations at home in no time. Bon appétit!





Les Fondements de la Cuisine Stage II

This course is now fully booked. Please click on the button below to be added to the waiting list.