Le Cordon Bleu Logo

Melbourne, get ready for a mouth-watering six weeks of food and fun with Le Cordon Bleu Australia’s all-new short course in Cuisine. With fresh NEW recipes and impressive cooking techniques, Les Fondements de la Cuisine will take your taste buds on a global foodie adventure alongside our team of master chefs who have trained in kitchens across the world.

Term Dates & Prices

Select a date
Aug 31, 2024 - Oct 19, 2024 ( Standard , in English )

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!