Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities trained every year. Le Cordon Bleu Australia offers students a choice of four institutes in Adelaide, Brisbane, Melbourne or Sydney. The Melbourne Campus is located in a foodie’s paradise, home to many of Australia's acclaimed chefs offering cuisines from all over the world, in a thriving restaurant and café culture with a rich art and music scene.
For thirty years, Le Cordon Bleu in Australia has delivered internationally-recognised culinary arts and hospitality management programs from Certificate to Master level to domestic and international students. Today you can choose from four unique learning environments in which to learn the art of French culinary techniques or study a hospitality management business degree with award-winning chef lecturers and teaching staff.
All Le Cordon Bleu study programs have been designed with a component of work-based learning. These experiences provide you with the opportunity to apply the knowledge and skills you have gained in classroom contexts and to reflect upon your personal strengths and future career aspirations. They enable you to start building your industry reputation and professional networks.
Discover internationally recognised degree programs and short courses available at Le Cordon Bleu.
Patisserie Diplôme de Pâtisserie
The Diplôme de Pâtisserie (Certificate III in Patisserie) is the most rigorous and comprehensive program in classical French pastry techniques available today. This program is designed for students who wish to learn the fundamentals of French patisserie techniques progressing through to more complex tasks as each course builds upon skills learnt. Develop basic skills and knowledge, learn techniques from expert teachers and chefs, and create simple, delicious pastries and desserts. Upon graduation, you will have a solid foundation upon which to start your journey towards a career as a pastry chef, executive chef, restaurant manager, patisserie owner, food & beverage manager, catering manager, cake designer, and more.
Kitchen Management Certificat de Chef de Partie Cuisine
The Certificat de Chef de Partie is an exciting 6-month program, designed for students to focus on advanced culinary skills such as modernist cuisine, touching on gastrophysics through multi-sensory techniques, exploring creative recipe development and menu design. This program combines high-level practical culinary skills using innovative technology with business studies, providing an excellent foundation to succeed in a creative or business capacity. Some potential career opportunities for graduates include executive chef, restaurateur owner, restaurant manager, banquet manager, food & beverage manager, kitchen operations manager, catering manager, and food entrepreneur, among other exciting roles.
Commercial Cookery & Patisserie Grand Diplôme: Diplôme de Cuisine & Diplôme de Pâtisserie
The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. It provides real-world learning to give graduates a distinct marketplace advantage. You will also learn important job-seeking expertise such as resumé writing, interview techniques and professional presentation. Upon graduation, you will be ready to pursue a career as a sous chef, executive chef, restaurant manager, banquet manager, food & beverage manager, and catering manager, among other exciting roles.
