Les Fondements de la Cuisine

6-week short course in Melbourne

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.

WEEKEND CLASSES

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 an expert in the kitchen 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.

ALL NEW RECIPES
Start date:
20 April - 25 May 2024 (6 classes in total)
31 August - 19 October 2024 (6 classes in total)
Duration: 6 Weeks, class every Saturday
Time: 8:30am - 2:30pm
Cost: Domestic students AUD $3080 and International students AUD $3180
Location: Le Cordon Bleu Melbourne, Moorabbin

Term Dates & Prices

Select a date

2024

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

3,080.00AUD

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!

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