Cuisine | Commercial Cooking Courses | Hospitality Courses

Cuisine Programs

Turn your passion into leadership expertise with advanced techniques and the business skills

Why Study Cuisine Programs with Le Cordon Bleu Australia?

Le Cordon Bleu Australia offers students a unique pathway to their career in the culinary arts. Learning the classical French techniques that have defined contemporary cuisine, students develop the knowledge and skills required to thrive in the hospitality industry.

As one of the world's most prestigious culinary institutions, students receive hands-on training by experienced chef-instructors and industry professionals in professional kitchen environments, real-world industry placement opportunities, and learn the leadership and operational skills required to work in restaurants, hotels, catering businesses and hospitality organisations worldwide.

Upon completion of their studies, Le Cordon Bleu graduates have the technical ability, industry experience, and commercial knowledge to excel in their chosen culinary career. Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.

GRAND DIPLÔME

SIT30821 Certificate III in commercial cookery

sit31021 CERTIFICATE Iii IN PATISSERIE

Duration: 2 years (including 6 months of work placement)
Study Load: Full time
Potential Career Paths: Executive Chef, Head Chef, Head Patissier, Banquet Manager, Food and Beverage Manager, Catering Manager, Restaurant Owner, Pastry Shop Owner, Culinary Consultant, Food Stylist, Media Chef

What You Will Learn:

Build a strong foundation in classical French cuisine and pâtisserie, including knife skills, stock and sauce preparation, baking fundamentals, ingredient knowledge, and essential kitchen techniques.
Develop professional culinary and pastry skills through hands-on training in food preparation, cakes, desserts, pastries, breads, presentation techniques, and kitchen organisation.
Master intermediate and advanced techniques while exploring French regional dishes, contemporary cuisine, specialist pâtisserie creations, menu trends, and dietary requirements.
Gain the creativity and confidence to produce restaurant-quality dishes and showpiece desserts, using advanced chocolate, sugar, marzipan, plating, and decorative techniques inspired by global industry standards.

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Certificate III IN COMMERCIAL COOKERY

DIPLÔME DE COMMIS CUISINIER | SYDNEY

Duration: 15 months (including a work placement of up to 6 months)
Study Load: Full time
Potential Career Paths: Cook, Sous Chef, Head Chef, Executive Chef, Restaurant Manager, Banquet or Catering Manager, Cafe Owner, Operations Manager

What You Will Learn:

Master classical French techniques: Build the foundation you need to succeed in modern cuisine through cooking methods and presentation techniques.
Develop real-world kitchen skills: Develop knife skills, experiment with recipes and learn food handling, hygiene, and safety practices.
Create a range of products: Learn how to prepare and make appetisers, salads, stocks, sauces, soups, meat, poultry, seafood, vegetarian, and vegan dishes.
Gain industry experience: Complete a 6-month placement and gain firsthand experience in a professional environment while building your industry connections and become job-ready.

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CERTIFICATE IV IN KITCHEN MANAGEMENT

CERTIFICAT DE CHEF DE PARTIE CUISINE | SYDNEY

Prerequisite: Certificate III in Commercial Cookery
Duration: 6 months
Study Load: Full time
Potential Career Paths: Chef, Chef de Partie, Restaurateur, Restaurant Manager, Banquet Manager, Food and Beverage Manager, Kitchen, Operations Manager, Catering Manager, Food Entrepreneur

What You Will Learn:

Master advanced patisserie techniques: Build upon your experience and experiment with advanced butchery, food and wine pairing, pâtés, terrines, and contemporary culinary trends.
Develop recipes for all dietary needs: Explore recipe development, menu design and learn to adapt to create high-quality offerings.
Learn specialised hospitality business practices: Develop expertise in implementing food safety programs, workplace health and safety practices, and operational compliance requirements.
Build leadership and business operation capabilities: Learn the skills required to lead teams, roster staff, manage conflict and monitor business operations.

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ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

DIPLÔME AVANCÉ DE GESTION CULINAIRE - CUISINE | SYDNEY

Prerequisite: Certificate IV in Commercial Cookery
Duration: 6 months
Study Load: Full time
Potential Career Paths: Executive Chef, Restaurant Owner, Restaurant Manager, Banquet Manager, Food and Beverage Manager, Kitchen Operations Manager, Catering Manager, Food Entrepreneur

What You Will Learn:

Master strategic hospitality management: Develop expertise in finance, management, budgeting, human resources, business planning, and leadership.
Apply business principles: Learn how to prepare and monitor budgets, recruit staff, develop marketing strategies and manage hospitality operations.
Analyse real-world business challenges: Boost your critical thinking and decision-making capabilities by evaluating case studies and operations scenarios.
Develop compliance and risk management expertise: Understand workplace health and safety systems, legal compliance, and risk management practices.

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BOOK A 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

BOOK YOUR FREE TOUR