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The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.


Potential Career Paths

French culinary topics are combined with Australian Units of Competency to create a unique study program. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Cuisine. Discover the career paths that our Diplome de Cuisine (SIT30821 Certificate III in Commercial Cookery) can take you.

Sous chef | Restaurant Manager | Banquet Manager | Food & Beverage Manager | Catering Manager | Executive Chef

What Will You Learn?

This program focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.

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.

Approximately 1 hour
Fees: Free

Request more information

Please select the campus(es) you are interested in.

Program Details

  • Term Dates & Apply

    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.

    Term Dates & Prices

    Select a date
    Apr 24, 2024
    Jul 17, 2024
    Oct 2, 2024
    Jan 23, 2025
    Apr 18, 2025
    Jul 11, 2025
    Oct 3, 2025
  • Course Structure

    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 terms and definitions
    • Working in a safe and hygienic manner
    • Food preparation and mise en place
    • Introduction to French cuisine
    • French classical cooking techniques
    • Variations of cooking methods
    • Fonds de Cuisine - foundation sauces production
    • Commodities - receiving and storing
    • Classical French stocks, glazes, basic and advanced sauces and soups


    • SITHCCC023 Use food preparation equipment (core) 
    • SITHCCC027 Prepare dishes using basic methods of cookery (core)
    • SITHCCC029 Prepare stocks, sauces and soups (core)
    • SITXINV006 Receive, store and maintain stock (core)
    • SITHKOP009 Clean kitchen premises and equipment (core)
    • SITXFSA005 Use hygienic practices for food safety (core)
    • SITXWHS005 Participate in safe work practices (core)
    • SITHCCC025 Prepare and present sandwiches (elective)
    • SITHCCC026 Package prepared food stuffs (elective)


    Program 2: INTERMEDIATE CUISINE (3 Months)

    Discover classical French regional dishes, learn mise en place, and practise a range of presentation styles.


    • Mise en place, organisation and workflow planning in the preparation and service of meals
    • Classical French stocks, glazes, basic and advanced sauces and soups
    • Hors d’oeuvres, canapés, salads and appetisers
    • Vegetables, eggs and farinaceous cooking techniques and menu items
    • French pastries and cakes


    • SITHCCC028 Prepare appetisers and salads (core)
    • SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes (core)
    • SITHCCC031 Produce vegetarian and vegan dishes (core)
    • SITHCCC042 Prepare food to meet special dietary requirements (core)
    • SITHCCC041 Produce cakes, pastries and breads (core)
    • SITHPAT014 Produce yeast-based bakery products (elective)
    • SITXFSA006 Participate in safe food handling practices (core)


    Program 3: SUPERIOR CUISINE (3 Months)

    Explore contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.


    • Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
    • Seafood preparations and cookery techniques, dish presentation and finishes
    • Menu trends and market application including food costing
    • Desserts à l’assiette
    • Preparation of foods for dietary, allergy and cultural requirements
    • Seasonal and market influences in cuisine
    • Classical and contemporary menus
    • Modern approaches to plate design and presentation to restaurant standards


    • SITHCCC036 Prepare meat dishes (core)
    • SITHCCC035 Prepare poultry dishes (core)
    • SITHCCC037 Prepare seafood dishes (core)
    • SITHPAT016 Produce desserts (core)
    • SITXHRM007 Coach others in job skills (core)
    • SITHKOP010 Plan and cost recipes (core)
    • SITXCOM007 Show social and cultural sensitivity (elective)
    • SITHCCC040 Prepare and serve cheese (elective)


    Program 4:WORK INTEGRATED LEARNING (6 Months)


    • SITHCCC043 Work effectively as a cook (core)

    By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30821 Certificate III in Commercial Cookery.

  • Who is the Program For?

    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.

  • What Qualification will I gain?

    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.

  • Assessment

    Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

  • Course Credit

    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.

  • Campus Location

    Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW

    This programme is also available to study in Adelaide, Brisbane and Melbourne


  • leonardo-loureiro-testimonial-cert-3-commercial-cookery
    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.
    Leonardo Loureiro Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
  • byron-finnerty-testimonial
    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.
  • Bhim-prasad-testimonial
    Le Cordon Bleu courses are internationally recognised and taught by talented experts who will help you unlock creative and leadership potential.
    Bhim Prasad Pun - Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
  • leona-watson-testimonial-basic-cuisine-certificate
    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.
    Leona Watson - Basic Cuisine Certificate

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