What did you study at Le Cordon Bleu?

I studied a Grand Diplôme (SIT30816 Certificate III in Commercial Cookery & SIT31016 Certificate III in Patisserie) at Le Cordon Bleu Melbourne, followed by an Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management). Le Cordon Bleu opens so many doors, which is why I went back and did more!

How would you rate your study experience?

Studying a Le Cordon Bleu Certificate IV is a great way to open doors in the hospitality industry. You learn about hospitality management, hotel and restaurant management, how to handle staff, and look after finances. It gives you a really good grounding in the industry. It skills you up even more after Certificate III, because once you’ve learned how to cook, it teaches you the next level – a Head Chef or Executive Head Chef level.  This sets you apart from most people, especially if you’ve got Le Cordon Bleu next to your name!

What was your favourite subject?
My favourite subject in Certificate IV was cooking, you have great teachers to help you. I found the cooking in cuisine and patisserie allowed me to express myself - to take what I learned in Certificate III and make it modern and ready for industry. I also found the leadership classes really good, I learned a lot about myself, and how to manage a team – there were a lot of ‘eye openers’ in there. After Certificate III in Cuisine I did my Work Integrated Learning (WIL) placement at Attica Restaurant in 2016, then worked in industry part-time while studying patisserie.

What achievements are you proud of?

Over my time with Le Cordon Bleu the thing I’m most proud of is myself (I know that sounds corny) but every day I faced the challenges that came, whether it was learning to cook fish the perfect way, or creating a cake that I never even thought possible - overcoming those daily challenges was very rewarding.

Discovering who I was as a chef, being able to grow into the person I am, it’s changed me in ways I never expected, I’ve become a better person for it. I feel freer, and more creative and more ‘me’ since I started, and it has been the most rewarding journey of my life.

What does the future hold for you?

Now that I’ve graduated, I want to discover who I am as a chef and explore the world, there’s so much I can do. The world is my oyster!

To create a future like Amelia's filled with travel and culinary exploration, apply today for a Grand Diplôme offered in our Brisbane, Melbourne or Sydney Institutes.

CRICOS: 02380M/RTO: 4959