Le Cordon Bleu Sydney Culinary Arts Institute located at the Ryde TAFE Campus offers specialised intensive training programs in both Cuisine and Pâtisserie for those aspiring to become a chef. The culinary programs bring together all the critical elements of mastering the principles, theory and techniques of classical French cuisine.

The Le Cordon Bleu Diplôme 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 to an international network of culinary arts and hospitality institutes – with some 30 schools in more than 15 countries that foster a unique multi-cultural environment, with students that come from more than 80 nations.

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 Diplôme Program

The Le Cordon Bleu Diplôme Program - Certificate III in Hospitality teaches students to progressively discover and ultimately master the basics of French Cuisine and Pâtisserie in a complete and systematic manner.

In approximately 9 months, students advance through Basic, Intermediate and Superior levels in Cuisine or Pâtisserie. These are progressively structured courses that provide Le Cordon Bleu students with the skills they need to apply French culinary techniques to any cuisine.

Students may combine a Cuisine course with a Pâtisserie course during the same term if prerequisite studies have been completed.

Professional Culinary Arts Management Program

The focus of the professional culinary management program is specifically geared to the international culinary industry. This innovative Le Cordon Bleu two year, three month (2.3 years) culinary management diploma offers comprehensive training in either cuisine or patisserie. Underpinned with 18 months of academic studies in the fundamentals of front line management
- combine with six months work experience
- this course is considered a world leader in culinary education.

The culinary management award builds on from successful completion of the Le Cordon Bleu Diplôme 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 (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program 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, 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.

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, computer rooms. The campus library incorporates an extensive collection of culinary texts, journals, video materials, database and internet research facilities.

Intakes

January, April, July and October