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Have you always dreamed of mastering the art of international fusion? At Le Cordon Bleu Australia, we turn that passion into a profession. Our Diplôme de Cuisine gives you the foundational skills and confidence to thrive in the culinary world.
You will learn classical French techniques that are the backbone of modern cooking, all while being guided by world-class chef-instructors in a professional, hands-on environment. This isn't just a course; it is your first step toward a career where creativity meets skill, and where your love for food becomes your life's work.
Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.
The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.
This is a comprehensive, hands-on program designed to build your culinary expertise from the ground up. This qualification provides the foundational skills and knowledge required to work as a professional cook in restaurants, hotels, and other commercial kitchens across Australia and around the world.
Le Cordon Bleu is a global leader in culinary education, renowned for blending classical French techniques with modern culinary innovation. Our Diplôme de Cuisine combines time-honoured traditions with practical, industry-focused training to prepare you for a successful career in the culinary arts.
How you will learn.
WHAT YOU'LL LEARN
Every skill you learn is designed to build your confidence and prepare you for the fast-paced world of professional kitchens. Book a campus tour today and experience our teaching kitchens for yourself.
A nationally recognised qualification, accredited across Australia.
CRICOS Code: 109781E
Tuition Fees: AU$34,280 for Australian students. AU$40,673 for International students
Duration: 15 months (including 6 months of work placement and holiday breaks)
Study Load: Full-time (minimum 20 hours per week)
Location: Brisbane (also available in Melbourne, Adelaide & Brisbane)
English Proficiency: 6.0 General IELTS with no band score below 5.5
Academic Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
Do you love cooking and dream of turning that passion into a career? This course is designed for people like you. Whether you want to open your own restaurant, become a head chef, launch a trendy cafe, or take charge of a hotel kitchen, this qualification gives you the foundation to make it happen.
You will gain the practical skills and industry knowledge needed to lead a team, create memorable menus, and build a successful culinary business. If you have a fire in your belly for food and ambition to match, this is where your journey begins.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
To apply for a Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.
VET FEE-HELP: Not available for culinary programmes.
Program 1: BASIC CUISINE (3 Months)
Learn classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 2: INTERMEDIATE CUISINE (3 Months)
PREREQUISITE: BASIC CUISINE QUALIFICATION
Discover classical French regional dishes, learn mise en place, and practise a range of presentation styles.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 3: SUPERIOR CUISINE (3 Months)
PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION
Explore contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 4:WORK INTEGRATED LEARNING (6 Months)
AUSTRALIAN UNITS OF COMPETENCY
By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30821 Certificate III in Commercial Cookery.
This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.
Graduates will gain both the French qualification of a Diplôme de Cuisine as well as the Australian qualification of a SIT30821 Certificate III in Commercial Cookery.
The Diplôme de Cuisine is a nationally accredited qualification (Certificate III in Commercial Cookery) that focuses solely on cuisine. It is a more in-depth, single-discipline course.
The Diplôme CordonTec® is a non-accredited, fast-track program that covers four disciplines: cuisine, pâtisserie, boulangerie, and service. It is designed as a broad, entry-level option.
Delivery methods include theory session, practical demonstration, practical workshop, and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.
Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW
This programme is also available to study in Adelaide, Brisbane and Melbourne
Sydney is Australia’s largest city with a population of nearly 5 million. There is always something to do in Sydney, whatever your passion.
You can enjoy the sun and surf at wonderful beaches, attend world class sporting events and cultural festivals, visit galleries, museums and historic landmarks or enjoy beautiful food and wine at one of the city’s thousands of cafés, restaurants or bars.
TAFE NSW, Ryde is the venue for our Le Cordon Bleu Sydney Culinary Institute. Located in the leafy suburb of North Ryde, 17 kms north of the Sydney CBD, our specialist tourism and hospitality facility is one of the largest in the Asia-Pacific region. The Institute has proudly been offering Le Cordon Bleu programmes since 1996.
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
At Le Cordon Bleu, we always had a teacher on hand to help us with culinary techniques, and I had my own kitchen space to work in. I loved making new friends, wearing the chef’s uniform, and the practical kitchens. Wow, it was amazing.
Le Cordon Bleu gave me the confidence to take on a role as Head Chef at Bar Milazzo in Sydney, work at a Michelin Star restaurant in Madrid, and cook meals for the rich & famous on boats throughout Italy and Spain.
Le Cordon Bleu courses are internationally recognised and taught by talented experts who will help you unlock creative and leadership potential.
When I think about what Le Cordon Bleu has done for me, it’s much more than a qualification. It gave me a platform to launch myself from.
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