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For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Our students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.

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Cuisine Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.

Pastry & Confectionery

Pastry & Confectionery Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

Hotel, Restaurant & Culinary Management

Hotel, Restaurant & Culinary Management From running your own Hotel or Resort, Restaurant, Café or Boutique business, our diploma and degree programmes instill operational, supervisory and management knowledge, skills and application in the hospitality and food industries.

Continuing Education & Professional Development

Continuing Education & Professional Development A range of culinary and higher education programmes are offered to expand one’s knowledge, create opportunities, advance careers or take them in new directions, enhance skills, and encourage new ways of thinking and understanding.

Gastronomy, Food Design, Science & Culture

Gastronomy, Food Design, Science & Culture Gastronomy represents the multi-disciplinary study of the world of food, cuisine, culture, and flavour. Our gastronomy programmes provide insights into cultural traditions, marketing, design, and technical skills of food and beverage production.
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