Le Cordon Bleu Adelaide announces new three-day training model

Le Cordon Bleu Adelaide is excited to announce a major shift in the way its Vocational Education and Training (VET) programs are delivered. In 2026, students undertaking a Certificate III in Cuisine and Certificate III in Patisserie will move from the five-day class schedule to a streamlined three-day training model, aligning Adelaide with its Melbourne and Sydney campuses.

This change marks a significant evolution in how the institute supports student success, both in and out of the kitchen.

More flexibility, same world-class training

While the timetable will change, the quality, rigour and industry-leading content of Le Cordon Bleu programs remain exactly the same. Students will still graduate with the globally recognised Le Cordon Bleu certificates, complete the same number of practical and theory hours and experience the same hands-on training delivered by expert chef educators.

However, by compressing delivery into three full days per week over 15 months, students gain much greater flexibility in how they manage their time, commitments and career preparation.

Why this is beneficial for students

More time for part-time work and industry experience
A three-day week gives students the space to work in industry while they study – something highly valued by employers and essential in building practical, real-world culinary skills. Many students rely on additional income or want to begin networking early and this model makes that possible without compromising their studies.

Better study-life balance
Culinary training is intense and physically demanding. Having two additional weekdays free allows students to rest, revise and reset – supporting wellbeing, focus and long-term performance.

Improved scheduling for interstate and international students
Students relocating to Adelaide will find it easier to balance study with settling into a new city. The extra days free from class allow time for appointments, life admin and connecting with the local community.

Aligned with national delivery standards
By harmonising Adelaide’s timetable with Melbourne and Sydney, students can expect a more consistent Le Cordon Bleu experience across Australia. This alignment also supports smoother transitions for students who may need to transfer campuses during their studies.

Preparation for real chef life
The three-day model mirrors the rhythms of modern hospitality schedules, where long, concentrated shifts are often followed by days off. Students learn how to perform at a high level during extended practical sessions, while also learning to manage recovery and personal time – essential skills for a sustainable career.

Commitment to excellence

Le Cordon Bleu Adelaide remains committed to delivering exceptional culinary education that equips students for success in Australia’s vibrant hospitality industry and beyond. This new training model honours our tradition of excellence while embracing a more contemporary, student-focused approach.

We look forward to welcoming the next generation of chefs into this enhanced learning environment and seeing how the extra flexibility empowers them to thrive.

Ready to take your career to the next level? Our July 2026 intake is now open for Adelaide. Click the links below for more information.

Certificate III in Cuisine (3 days a week over 15 months)

Certificate III in Patisserie (3 days a week over 15 months)