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LE CORDON BLEU MELBOURNE

The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.


Potential Career Paths

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

What Will You Learn?

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.

Book a campus tour

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


Request more information

Please select the campus(es) you are interested in.

Program Details

Testimonials

  • leonardo-loureiro-testimonial-cert-3-commercial-cookery

    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)
  • byron-finnerty-testimonial

    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)
  • Bhim-prasad-testimonial

    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)
  • kwan-yi-yang-testimonial

    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)
  • rezza-ashly-testimonial-grand-diplome-adhm

    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.
    Rezza Ashly (Grand Diplôme & Advanced Diploma of Hospitality Management)
  • ronith-arlikatti-testimonial-adhm-cuisine

    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)
  • leona-watson-testimonial-basic-cuisine-certificate

    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.
    Leona Watson - Basic Cuisine Certificate
  • sewoo-son-testimonial-adhm-cuisine

    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)
  • yong-voon-testimonial-adhm

    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.
    Yong Voon - Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management)
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