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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.

 

LES FONDEMENTS DE LA CUISINE

5-WEEK CUISINE EVENING SHORT COURSE | Sydney
Duration: 5-weeks
Study Load: Classes twice a week every Tuesday and Wednesday, 5:30pm - 9:30pm
Intakes: 20 July
Who is this short course for: Anybody looking to learn the fundamentals of classic and contemporary culinary techniques. This short course is ideal for beginners, hobbyists and amateur chefs looking for professional development.


GRAND DIPLÔME

SIT30816 Certificate III in commercial cookery & sit31016 CERTIFICATE Iii IN PATISSERIE| SYDNEY


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


DIPLÔME DE CUISINE

SIT30816 Certificate III in commercial cookery | SYDNEY


Duration: 15 months (including a 6 month work placement)
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.


CERTIFICAT  DE CHEF DE PARTIE CUISINE

SIT40516 CERTIFICATE iv IN COMMERCIAL COOKERY | SYDNEY
Duration: 21 months (including a 6 month work placement)
Study Load: Full time
Intakes: January, April, July & October
Prerequisite: Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager or Executive Chef.


DIPLÔME AVANCÉ DE GESTION CULINAIRE - CUISINE

SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT | SYDNEY
Duration: 27 months (21 months + 6 months work placement)
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.


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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