Le Cordon Bleu Sydney Culinary Arts Institute located at the TAFE NSW Northern Sydney Institute Ryde College offers specialised intensive training programs in both Cuisine and Patisserie for those aspiring to become a chef. The culinary programs bring together critical elements of mastering the principles, theory and techniques of classical French cuisine.
About Us
The Le Cordon Bleu Diplome Program - certificate III in hospitality, the core of Le Cordon Bleu's curriculum, is considered to be the most intensive and comprehensive training in classic French cuisine and pastry techniques available today. With over 100 years of teaching experience, Le Cordon Bleu provides the ultimate training in cuisine, pastry and baking. Our philosophy of achieving excellence through constant practice and refinement remains the same. Le Cordon Bleu has evolved from a Parisian cooking school into an international network of culinary arts and hospitality institutes - with a unique multicultural environment fostered by some 40 schools in more than 20 countries, with students that come from more than 80 nations.
Student Services
Courses
Culinary arts training
All instruction is given by Master Chefs - students at all levels learn from the Chefs' expertise, experience and personal interpretation of the culinary arts. The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes.
Le Cordon Bleu Diplome Program
The Le Cordon Bleu Diplome Program - Certificate III in Hospitality teaches students to progressively discover and ultimately master the basics of French Cuisine and Patisserie in a complete and systematic manner.
In approximately 9 months, 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. To finalize their Certificate III qualification a six month industry placement component is completed.
Professional Culinary Arts Management Program
The focus of the professional culinary arts management program is specifically geared to the international culinary industry. This innovative Le Cordon Bleu two year, three month (2.3 years) culinary management advanced diploma offers comprehensive training in either cuisine or patisserie. Underpinned with 12 months of academic studies in the fundamentals of front line management:
The culinary management award builds on from successful completion of the Le Cordon Bleu Diplome Program - Certificate III in Hospitality (Commercial Cookery).
Entry requirements
- School leaver - Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education.
- Age - Applicants must be 18 years of age by the time the course commences.
International entry - Overseas students are required to have achieved a minimum level of English proficiency of IELTS 5.5 (with no band score below 5) or supply a recommendation letter from a recognised English provider for entry into the culinary program.
Campus location
Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde Campus of the Northern Sydney Institute of TAFE - a leading provider of tourism and hospitality education in Australia.
Facilities and equipment
The facilities at the Ryde Campus are world-class and include 16 fully equipped commercial and specialty kitchens, dining rooms, bars, food science laboratories and computer rooms. The campus library incorporates an extensive collection of culinary texts, journals, video materials, databases and internet research facilities.
Intakes
January, April, July and October.
We also have hospitality management programs available at our Adelaide campus and culinary management programs delivered at the Sydney and Melbourne campuses.
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."