Le Cordon Bleu Logo
Sydney, get ready for a mouth-watering five weeks of food and fun with Le Cordon Bleu Australia’s all-new short course in Cuisine. With fresh NEW recipes and impressive cooking techniques, Les Fondements de la Cuisine will take your taste buds on a global foodie adventure alongside our team of master chefs who have trained in kitchens across the world.

Term Dates & Prices

Select a date
Aug 14, 2024 - Sep 12, 2024 ( Standard , in English )
Oct 30, 2024 - Nov 28, 2024 ( Standard , in English )

Examples of what you could learn:

Course structure is indicative and may be subject to change




A taste of what's to come...

Improve your confidence in the kitchen and learn a classic repertoire of French culinary techniques including poultry trussing, handling seafood, sauce preparation, roasting techniques, plus loads more.

You’ll also learn proper knife handling skills and prepare more than 30 different recipes including bouillabaisse with fish, prawns, mussels and pipis, Grand-Mere style pot-roasted chicken, mushroom tortellini with a sage and hazelnut beurre noisette and roasted herb-crusted lamb rack - a crowd favourite.

To top it off, discover how to make basics and desserts such as friands, classic tarte tatin, French ice cream, crème brûlée, quiche and fresh pasta. You’ll be cooking five-course degustations at home in no time. Bon appétit!