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Sydney Cuisine Programs

le cordon bleu sydney

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

GRAND DIPLÔME

SIT30821 Certificate III in commercial cookery & sit31021 CERTIFICATE Iii IN PATISSERIE | SYDNEY


Duration: 2 years (including a work placement of up to 6 months)
Study Load: Full time
Intakes: January, April, July & October
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager or Catering Manager.


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DIPLÔME DE CUISINE

SIT30821 Certificate III in commercial cookery | SYDNEY


Duration: 15 months (including 6 months of work placement and holiday breaks)
Study Load: Full time
Intakes: January, April, July & October
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Executive Chef, Food & Beverage Manager, Catering Manager.


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CERTIFICAT DE CHEF DE PARTIE CUISINE

SIT40521 CERTIFICATE iv IN kitchen management | SYDNEY
Duration: 6 months (including holiday breaks)
Study Load: Full time
Intakes: January, April, July & October
Prerequisite: Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery)
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager or Executive Chef.


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DIPLÔME AVANCÉ DE GESTION CULINAIRE - CUISINE

SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT | SYDNEY
Duration: 27 months (21 months + a work placement of up to 6 months)
Study Load: Full time
Intakes: January, April, July & October
Potential Career Paths: Executive Chef, Restaurateur Owner, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager, Food Entrepreneur.


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 BOOK A PERSONAL CAMPUS TOUR

As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.

You can book a campus tour either individually, as a small group, or for your whole school class.

Duration: Approximately 1 hour
Fees: Free


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Testimonials

  • Dean-Curkovic-160x160
    What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
    Dean Curkovic - Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management)
  • Julia-Taylor-160x160
    As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
    Julia Taylor - Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie)
  • Ian-Zeng-160x160
    I know the outstanding service training students receive at Le Cordon Bleu.
    Ian Zeng - Bachelor of Business (Hotel & Resort Management) Alumnus
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