Les Fondements de la Cuisine

5 week short course in Sydney

Whisk, flip, chop and knead your evenings into a culinary affair!

Join fellow food enthusiasts in this hands-on culinary experience exploring the fundamentals of cuisine and take your abilities to the next level. Providing you with our Le Cordon Bleu uniform and use of all the tools required for each class, you will develop transferrable specialty skills in cooking over 5 exciting weeks.

With Le Cordon Bleu Sydney’s Les Fondements de le Cuisine courses it is time to don your chef’s hat and learn the tricks of the trade to become the master of your own kitchen!

Start date:
22 February - 23 March 2023
17 May - 15 June 2023
9 August - 7 September 2023
1 November - 30 November 2023
Time: 5:30pm - 9:30pm
Duration: 10 classes in total held over 5-weeks. Classes every Wednesday and Thursday
Cost: Domestic students AUD$3080 and International students AUD$3180
Location: Le Cordon Bleu Sydney, Ryde Read more

Term Dates & Prices

Select a date

2023

Feb 22, 2023 - Mar 23, 2023 ( Standard , in English )

3,080.00AUD

May 17, 2023 - Jun 15, 2023 ( Standard , in English )

3,080.00AUD

Aug 9, 2023 - Sep 7, 2023 ( Standard , in English )

3,080.00AUD

Nov 1, 2023 - Nov 30, 2023 ( Standard , in English )

3,080.00AUD

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!

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