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 short course in cuisine. With refined French recipes and impressive cooking techniques, Les Fondements de la Cuisine will take your taste buds on a global foodie adventure alongside our team of expert chefs who have trained in kitchens across the world.

This is your sneak peek into the world of Le Cordon Bleu, where culinary excellence meets passion and precision. Get a taste of what we've been teaching globally for 130 years, packed tightly into six weekend classes.

WEEKEND CLASSES

Ever wondered how to bake the perfect cheese soufflé? Or perhaps create, from scratch, a creamy seafood bisque? From crispy cod to coq au vin, 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.

Start date:
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, guided by our expert chefs. In addition to creating savoury dishes, you’ll also learn to make dough and pastry from scratch, plus a range of sweet treats including chocolate mousse and crème caramel.

Plus, learn proper knife handling skills and prepare more than 20 different recipes including the addition of some new ones. Think Catalan style chicken and seafood paella, lobster bisque, boeuf en croûte and duck breast with a green peppercorn sauce, to name a few.

By joining this short course, you’ll get inside access to the same facilities where hundreds of students train to become world-class chefs every year. Not only will you leave with a wealth of knowledge, but have the skills needed to create stunning dishes at home for friends and family. Bon appétit!

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