Le Cordon Bleu

Le Cordon Bleu Australia, with campuses in Sydney, Melbourne, Adelaide, and Brisbane, is renowned for its prestigious culinary and hospitality education. Established on a foundation of French culinary tradition, Le Cordon Bleu emphasizes hands-on training and industry partnerships to foster practical skills and professional growth. It offers a range of qualifications, from Diplomas and Advanced Diplomas to Bachelor’s and Master’s programs, specializing in culinary arts, patisserie, and hospitality management. Le Cordon Bleu Australia also provides comprehensive career support and industry placement, ensuring graduates are well-prepared for successful careers in the global hospitality industry.

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1. Get to Know Le Cordon Bleu Australia: Key Statistics at a Glance

Here is a summary of key statistics for Le Cordon Bleu Australia, including its year of establishment, locations, campuses, courses offered, and intakes.

Category	Stats
Year of Establishment	1992
​Location	New South Wales Victoria Queensland South Australia
Campuses	Sydney Melbourne Adelaide Brisbane
Course offered	Culinary Certificate III in Commercial Cookery Certificate IV in Kitchen Management Advanced Diploma of Hospitality Management Patisserie Certificate III in Patisserie Certificate IV in Patisserie Advance Diploma of Hospitality Management Hospitality Management Bachelor of Business Master of Applied Hospitality Management Master of International Hospitality Management
Address	Le Cordon Bleu Sydney Campus Le Cordon Bleu Sydney Campus, 250 Blaxland Road, Ryde NSW 2112, Australia Le Cordon Bleu Melbourne Campus Le Cordon Bleu Melbourne Campus, Holmesglen Institute, 595 Waverley Road, Glen Waverley VIC 3150, Australia Le Cordon Bleu Brisbane Campus Le Cordon Bleu Brisbane Campus, South Bank Campus, TAFE Queensland, 66 Ernest St, South Brisbane QLD 4101, Australia Le Cordon Bleu Adelaide Campus Le Cordon Bleu Adelaide Campus, Days Road, Regency Park SA 5010, Australia

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2. Le Cordon Bleu Australia: What Makes It Stand Out

The key advantages of Le Cordon Bleu Australia are as follows:

Features	Description
World-Renowned Culinary Training	Le Cordon Bleu is globally recognized for its high standards in culinary and hospitality education, grounded in French techniques and traditions.
Industry-Integrated Curriculum	Le Cordon Bleu emphasizes practical training, with a curriculum aligned with current industry needs, ensuring students acquire relevant, in-demand skills.
Global Internship and Placement Network	The institution offers international internships and placements, connecting students with top-tier establishments worldwide to gain real-world experience.
Innovation in Culinary Arts and Hospitality Education	While upholding traditional French techniques, Le Cordon Bleu integrates modern culinary trends and technologies to prepare students for a contemporary culinary landscape.
Emphasis on Professional Development and Soft Skills	In addition to technical skills, Le Cordon Bleu fosters leadership, communication, and adaptability, crucial for success in the global hospitality industry.

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3. Le Cordon Bleu Australia: Admission Requirements

This section provides information on the program admission requirements for Le Cordon Bleu Australia. Please refer to the table below for general admission requirements.

​Program	IELTS	Admission Requirements
Culinary Arts / Patisserie	6.0 (no band less than 5.5)	Completion of year 11 studies
Bachelor's Degrees	6.0 Academic (no band less than 5.5)	Completion of year 12 studies
Master's Degrees	Please refer to each program	Please refer to each program

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4. Le Cordon Bleu Australia: Intake Dates

Intake dates for Le Cordon Bleu are as follows. For detailed dates for each intake, please check with the Studyfly team.

	Intake
Culinary Arts / Patisserie	December/January, April, July & September
Bachelor's Degree / Master's Degrees	January, May & August

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5. Le Cordon Bleu Australia: Timetable

Le Cordon Bleu's thoughtfully crafted timetable, encompassing a blend of enriching classes, practical training, and valuable industry immersion.

Note: The timetable is only indicative at this time and may be subject to change.

	Timetable
Culinary Arts / Patisserie	Monday - Wednesday or Thursday - Saturday (3-day classes per week (Total 22 hours and 30 minutes)) 1. 9:00 - 11:00 Theory Class (2 hours) 2. 11:30 - 14:00 Demo Class (2 hours 30 minsutes) 3. 14:30 - 18:00 Practical (3 hours)
Bachelor's Degree / Master's Degree	Monday - Friday (5 hours per day, with start times varying from 9:00 AM onwards)

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6. Le Cordon Bleu Australia: Culinary and Patisserie Program Details

Please refer to the information below for details on Le Cordon Bleu’s Culinary and Patisserie programs.

Culinary Program

Culinary Program	Note
Certificate III in Commercial Cookery (Basic / Assistant Cuisine)	Introducing classical French culinary techniques that underpin modern cuisine, Basic Cuisine offers the essential grounding required for professional cookery. Develop strong foundational understanding and skills on your path to mastery. French Culinary Topics: French culinary terms and definitions Working in a safe and hygienic manner Basic food preparation and mise en place Introduction to French cuisine French classical cooking techniques Variations of cooking methods Foundation sauces production Commodities - Receiving and storing Classical French stocks, glazes and soups
Certificate III in Commercial Cookery (Intermediate / Cadet Cuisine)	Intermediate Cuisine further develops classical French culinary techniques and explores the influences of different French regional dishes and styles. Develop an appreciation of a variety of culinary styles and aesthetics. French Culinary Topics: Mise en place, organisation and workflow planning in the preparation and service of meals Classical French stocks, glazes, sauces and soups Canapés, salads and appetisers Vegetables, eggs plus farinaceous cooking techniques and menu items French pastries and cakes
Certificate III in Commercial Cookery (Superior / Commis Cuisine)	In Superior Cuisine, you will explore trends from leading restaurant kitchens, master original recipes and fresh interpretations of classic dishes. Culinary Topics: Meat, poultry and game preparations and cookery techniques, dish presentations and finishes Seafood preparations and cookery techniques, dish presentation and finishes Menu trends and market application Plated desserts Preparation of foods for dietary, allergy and cultural requirements Seasonal and market influences in cuisine Classical and contemporary menus Modern approaches to plate design
Certificate III in Commercial Cookery Work Integrated Learning (WIL)	The Work Integrated Learning (WIL) placement is supported by a dedicated Industry Engagement team, providing you the opportunity to gain industry work experience through our exclusive partnerships. The WIL placement runs for up to 6 months. (600 hours)
Certificate IV in Kitchen Management	The Certificate IV in Commercial Cookery is designed to advance your culinary skillset through the most comprehensive training available today. Touching on gastronomy and multi-sensory techniques, you will explore 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. French Culinary Topics: Introduction to molecular gastronomy; demonstrations and workshops Butchery masterclass Matching food with wine Classical French and contemporary cuisines Classical French and contemporary pâtés, terrines and buffet
Advanced Diploma of Hospitality Management	Lead and manage with confidence. After completing Certificate IV in Commercial Cookery, a further 6 months’ study provides a career-enhancing pathway to the Advanced Diploma of Hospitality Management - Cuisine. Consolidating your knowledge of management principles and best practices, you will develop the expertise to operate a hospitality business from the ground up. This advanced course will refine your culinary skills and build your knowledge of operational hospitality management. You will learn and apply skills critical to the success of any business, including financial management, marketing, health and safety procedures, and people and operations management.

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Pâtisserie Program

Pâtisserie Program	Note
Certificate III in Pâtisserie (Basic / Assistant Pâtisserie)	Build the foundation, skills and knowledge required to be a successful pastry chef. Create a range of simple and delicious pastries, learn the techniques and gain understanding of the trade from expert teachers and chefs. French Culinary Topics: Introduction to classic cooking techniques French culinary terms and definitions Basic preparations and mise en place Commodities - Receiving and storing French basic pastry terms Introduction to chocolate, bread, yeast dough and desserts French pâtisserie - Introduction to a variety of cakes and pastries Basic doughs and fillings - Short pastry, choux pastry, puff pastry, various creams
Certificate III in Pâtisserie (Intermediate / Cadet Pâtisserie)	Develop proficiency in the techniques and artistry of a pâtissier. Refine your skills in creating an impressive range of specialist pastries, cakes, desserts and baked items. French Culinary Topics: Artistic and decorative skills Ice cream and sorbet Bread making Mastering Bavarian creams and mousses Classical and contemporary desserts Classical and contemporary presentations Variations on restaurant hot and cold plated desserts French pastries and cakes
Certificate III in Pâtisserie (Superior / Commis Pâtisserie)	Combining the artistry and techniques learned to date, you will learn how to produce highly decorated pastries and gâteaux, create marzipan, sugar and chocolate figurines, and decorations. French Culinary Topics: Variety of classic pastries and cakes Sweet yeast products Advanced gâteaux and tortes Desserts for dietary requirements Boulangerie - European festive and celebration breads Application of menu presentation Modern approaches to plate design and presentation to restaurant standards Contemporary chocolate box Production and presentation of petits fours
Certificate III in Pâtisserie Work Integrated Learning (WIL)	The Work Integrated Learning (WIL) placement is supported by a dedicated Industry Engagement team, providing you the opportunity to gain industry work experience through our exclusive partnerships. The WIL placement runs for up to 6 months. (600 hours)
Certificate IV in Pâtisserie	Certificate IV in Patisserie is a 6-month course that will refine your patisserie skills to an advanced level of cake and dessert finishing, including chocolate and sugar sculpting, exploring creative recipe development and menu design. The program also extends to introductory business-related practices in management including food & staff costing, marketing, human resources, business planning and financial control. French Culinary Topics: Decorative showpieces – advanced sugar and chocolate work to produce original showpieces Confiserie – advanced chocolate and sugar confections Petits fours Marzipan – shaping, modelling and finishing figures Caramel and nougatine Classical French and contemporary pâtés, terrines and buffet
Advanced Diploma of Hospitality Management	After completing Certificate IV in Commercial Cookery, a further 6 months’ study provides a career-enhancing pathway to the Advanced Diploma of Hospitality Management - Patisserie. Consolidating your knowledge of management principles and best practices, you will develop the expertise to operate a hospitality business from the ground up. This advanced course will refine your patisserie skills and build your knowledge of operational hospitality management. You will learn and apply skills critical to the success of any business, including financial management, marketing, health and safety procedures, and people and operations management.

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7. Le Cordon Bleu Australia: Industry Placement Partners Le Cordon Bleu Australia's industry partnerships provide students with valuable work placement opportunities, allowing them to gain hands-on experience, develop essential skills, and enhance their career prospects in the culinary and hospitality industries. Requirement: Students must complete a 6-month (1 term) industry placement through paid work.

	Partners
Culinary and Hospitality	Four Seasons Hotel Shangri-La Hotel InterContinental Hotels Group Sofitel The Star Hyatt Regency Marriott Hotels AccorHotels Rydges Hilton Hotels QT Hotels & Resorts Crown Resorts Park Hyatt Rockpool Dining Group Merivale Group Aria Restaurant Quay Restaurant Black Star Pastry Vue de Monde Attica Chin Chin Melbourne
Other Industry Partners	Tourism Australia Event Hospitality & Entertainment Various fine dining establishments across Australia

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8. Le Cordon Bleu Australia: Partner Pathways

Le Cordon Bleu partners with various providers, as introduced below. If you wish to apply for a packaged program with one of the providers introduced below, please contact us at Studyfly, and we will provide you with detailed guidance.

	List
Partner Pathways (Packaged program)	TAFE NSW Universal English College (UEC) CELUSA SAIBT Kaplan International English
Recognised Recommendation Provider	ILSC Navitas English Langports Browns English Language School Greenwich College Hawthorn Melbourne Australian Pacific College (for UG or PG) Nova Institute of Technology (for UG or PG)