Le Cordon Bleu Australia offers complete vocational courses in the culinary Arts including the internationally recognised Classic Cycle Program and the Advanced Diploma in Hospitality.
About Us
Part of the world-renowned school in Paris founded in 1895, today Le Cordon Bleu has a presence in some 20 countries, with 40 international schools attended by 20,000 students annually.
Courses
Culinary Arts
Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde Campus of the Northern Sydney Institute of TAFE, 250 Blaxland Road, Ryde - a leading provider of Tourism and Hospitality education in Australia. Ryde has acquired an international reputation for quality and is now widely recognised as a centre of excellence for Tourism and Hospitality training in the South Pacific region. It is this commitment to quality which makes Ryde an ideal location for Le Cordon Bleu, the world leader in culinary education.
Le Cordon Bleu Sydney Culinary Arts Institute offers intensive training programs in both cuisine and patisserie for those aspiring to become a chef. The culinary arts programs conducted at the Sydney Culinary Arts Institute bring together all the critical elements of mastering the principles, theory and techniques of classical French cuisine.
The culinary programs offer the flexibility of four intakes a year-January, April, July and October. The Le Cordon Bleu Classic Cycle teaches students in approximately nine months as students advance through basic, intermediate and superior levels in cuisine or patisserie. These are progressively structured courses that provide Le Cordon Bleu students with the skills they need to apply French culinary techniques to any cuisine. Also incorporated within the Classic Cycle are the Australian Government qualifications. After completing the Classic Cycle, a six month work placement is completed to gain the Certificate III in Commercial Cookery.
The Advanced Diploma of Hospitality builds on from the successful completion of the Le Cordon Bleu diploma program. Over one year of academic studies this program offers the fundamentals of front line management, allowing students to enter into the industry and apply their practical and theoretical knowledge as a chef. Unprecedented industry demand for skilled practitioners in the hospitality industry has now been satisfied with these key management qualifications.
Diplomas and Advanced Diploma
- Cuisine - basic, intermediate and superior
- Pātisserie - basic, intermediate and superior
- Advanced diploma of professional culinary arts management.
Culinary Arts programs - Sydney:
- master French cuisine and pātisserie in a complete and systematic manner
- spend many practical hours in teaching kitchens
- master technical skills, giving the confidence and knowledge to apply what has been learnt to any style of cuisine
- work with some of the finest chefs in the world.
Bachelor degrees
- bachelor of business (international hotel management)
- bachelor of business (international restaurant management) in Adelaide or Sydney.
So, if you are interested in being involved in the booming hospitality industry and envisage yourself as a general manager of an international hotel, or if you would like to become a world renowned chef, please let us tell you how Le Cordon Bleu can make these goals a reality.
We also have Culinary Management programs available at our Melbourne campus.
Locations
Adelaide - Regency Park
c/- Regency International Centre Days Road REGENCY PARK SA Australia
Sydney - Ryde
c/- Ryde College 250 Blaxland Road RYDE NSW Australia
Video
Student Profiles
Pedro Roxo, Brazil
Diplome de Cuisine
"It was in Australia that I acquired experience in the real world of cuisine, far beyond the glamour and fashion of the profession, and I still loved it. Coming from Brazil and having to pay for my studies by myself was hard, but so rewarding. Since my second week of studies I worked at restaurants in Sydney to constantly learn more, and to save some money. I would like to thank all the staff at Le Cordon Bleu for helping and guiding me through this time. It was a great achievement for me completing this course."