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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.
Intakes: December/January, April, July & September
CRICOS Code: 097325K
Tuition Fees: AU$34,280 for Australian students. AU$39,476 for International students
Duration: 15 months (including a work placement of up to 6 months)
Study Load: Full-time
Location: Melbourne (also available in Adelaide, Brisbane & Sydney)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
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
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.
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
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.
By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30816 - Certificate III in Commercial Cookery.
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 4: INDUSTRY PLACEMENT (6 Months)
AUSTRALIAN UNITS OF COMPETENCY
By successfully completing this course you will receive a Diplôme de Cuisine (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.
Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.
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.
Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA
This programme is also available to study in Adelaide, Brisbane and Sydney
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.
I have been studying for so many years that I know what works and what doesn’t. Le Cordon Bleu is entirely different; it’s more interesting and more useful in reality. There are opportunities to have the kind of experiences not available at a university.
The Le Cordon Bleu alumni family makes me part of something really big... this is a family I want to be around for a long time.
The attraction of Le Cordon Bleu is its strong ties to the culinary arts world. Studying at the campus in Melbourne had huge appeal, being the third most liveable city in the world.
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.
The entire curriculum at Le Cordon Bleu gave me such a solid foundation, not only in culinary techniques, but providing a high standard of hospitality management. It has taught me how to be outstanding in every single moment.
My Le Cordon Bleu work placement was an invaluable opportunity to gain hands-on skills and knowledge, and to learn how to deal with pressure and time management.
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