Adelaide Cuisine Programs

le cordon bleu adelaide

Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends at Le Cordon Bleu Adelaide.

DIPLÔME DE COMMIS CUISINIER

SIT30821 Certificate III in commercial cookery | adelaide

Duration: 12 months (including a work placement of up to 6 months)
Study Load: Full time
Intakes: January and July
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager or Executive Chef.

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CERTIFICAT DE CHEF DE PARTIE CUISINE

SIT40521 CERTIFICATE iv IN KITCHEN MANAGEMENT | ADELAIDE

Duration: 6 months
Study Load: Full time
Intakes: January and July
Prerequisite: Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery)
Potential Career Paths: Sous Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager or Executive Chef.

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DIPLÔME AVANCÉ DE GESTION CULINAIRE - CUISINE

SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT | adelaide

Duration: 24 months (including a work placement of up to 6 months)
Study Load: Full time
Intakes: January and July
Potential Career Paths: Executive Chef, Restaurateur Owner, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager, Food Entrepreneur.

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Testimonials

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)
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.

Kwan Yi Yang - Diplôme de Commis de Cuisine (SIT30816 Certificate III in Commercial Cookery)
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.

BYRON FINNERTY - DIPLÔME DE CUISINE (SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY)
With Le Cordon Bleu I always have a strong network of peers that I can tap into when needed.

Raymond Lim - Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery)
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.

Ronith Arlikatti Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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.

Sewoo Son - Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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)