At Le Cordon Bleu Australia, we offer a diverse range of industry-leading programmes designed for passionate individuals eager to pursue a career in culinary arts and hospitality management. With a rich, 130-year history of excellence, our school combines tradition with innovation to provide students with the skills, knowledge and experience needed to succeed in the global culinary and hospitality industries.
Our renowned Culinary Arts and Sciences programmes are designed to develop highly skilled chefs who can thrive in any kitchen environment. From classic French techniques to modern culinary innovations, Le Cordon Bleu Australia offers hands-on training that sets the standard in both Cuisine and Pâtisserie disciplines.
Our School of Business prepares students for leadership roles in the dynamic world of hospitality. Le Cordon Bleu Australia offers specialised bachelor and master’s degrees in Hotel Management, Restaurant Management, Business and International Hospitality Management, to name a few.
Whether you're aspiring to be a top chef or a leader in hospitality management, Le Cordon Bleu Australia offers the education, mentorship and support to turn your passion into a profession.
Le Cordon Bleu Australia takes pride in more than 2000 students who study vocational and/or higher education programmes every year.
Le Cordon Bleu Australia provides students with the opportunity to study at four, fully-equipped campuses - Adelaide, Brisbane, Melbourne and Sydney.
Melbourne is celebrated for its world-class chefs and diverse culinary landscape. The city’s renowned café culture, combined with its performing arts, sports and fashion events, makes Melbourne a top choice for international students seeking a dynamic urban experience.
Sydney is one of the globe’s most iconic cities, famous for the Harbour Bridge and Opera House. Known for its thriving arts and cultural scene, Sydney offers a diverse array of food, wine, shopping, artisan markets and vintage fashion, making it a favourite among international students.
Adelaide is a dynamic city known for its Mediterranean climate and rich food, wine and arts scene. With lush green parks and tranquil suburbs, it’s perfect for walking, hiking and cycling. Students can enjoy local beaches and explore world-renowned wine regions such as the Barossa Valley and McLaren Vale.
Brisbane is a bustling riverside city, with the Le Cordon Bleu institute conveniently located at South Bank in the city. This vibrant area offers a variety of multicultural activities, food festivals and local cafés. Plus, with Brisbane announced as the home of the Olympic Games in 2032, now is the perfect time to take advantage of the state's booming hospitality sector.
If you are passionate about food, hospitality and a dynamic career, Le Cordon Bleu Australia is here to help you take that first step. Book an in-person campus tour at one of our campuses and discover how our internationally renowned programmes can guide you toward a successful future.
During your campus tour, you’ll have the opportunity to:
• Explore cutting-edge facilities: Walk through our commercial kitchens, demonstration theatres and theory rooms where students gain hands-on experience and develop industry-leading skills.
• Discover our Culinary Arts and Sciences programmes: Whether you're drawn to the precision and artistry of Cuisine or the delicate craftsmanship of Pâtisserie, you'll learn how our programmes provide a solid foundation in traditional French techniques combined with modern culinary practices.
• Learn about our Hospitality Management options: Gain insights into our programmes in Hotel Management, Restaurant Management and more. Our bachelor and master’s degrees are designed to equip you with the leadership, operational and strategic skills needed to thrive in the global hospitality industry.
• Engage with our experts: Meet our experienced faculty who can answer your questions and provide insight into the curriculum, career prospects and student life at Le Cordon Bleu.
By booking a campus tour, you're not just exploring a school — you're discovering a gateway to a world of exciting career opportunities.
Reserve your spot today and take the first step toward launching your career in culinary arts or hospitality management. Your future starts here!
The topics provide a range of learning opportunities for students to use throughout the lifecycle of their career. I still refer back to subjects such as Accounting Practices now, even as a hotel general manager.
At Le Cordon Bleu they really prepare you for working in the industry by teaching you traditional techniques and how to implement them in modern cuisine. The chefs have a lot of knowledge and the way they explained things was very understandable to everyone.
Choosing Le Cordon Bleu was an easy choice. The institution is world-renowned for its quality offerings and, looking back, I can definitely say studying a master's has helped me in my professional development overall.
I loved being a student at Le Cordon Bleu. I loved every aspect of learning about my craft and dedicating myself to it. I was consumed by it, all the knowledge, the skills, striving for perfection. I knew it was where I belonged.
I really wanted to take my skills to the next step and I knew it had to be at Le Cordon Bleu in Australia. The teachers were all really patient and professional and that laid a solid foundation for getting us into the industry.
Studying a master's at Le Cordon Bleu really gave me an understanding of the basic concepts of leadership and management which has assisted me with all my roles to-date. Apart from the extensive learnings from well-experienced facilitators, the part I loved most was forming relationships with my peers along the way.
Le Cordon Bleu gave me a really great foundation in all areas of French pastry. It was really important for me to become a well-rounded pastry chef and Le Cordon Bleu gave me exactly that.
Studying at Le Cordon Bleu was an amazing experience. Le Cordon Bleu Sydney is like a temple of culinary arts and I feel it was the best place for me to polish my craft.
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