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Le Cordon Bleu (LCB)

Le Cordon Bleu (LCB)

Le Cordon Bleu is the largest network of culinary and hospitality schools in the world with more than 35 institutes across 20 countries. Le Cordon Bleu Australia has institutes in Brisbane, Adelaide, Melbourne and Sydney, and has delivered internationally-recognised programmes for thirty years. The Brisbane campus offers study options that help students master basic to advanced culinary techniques that apply to any style of cuisine, and pastry and confectionery courses that prepare them to showcase their own unique products in restaurants, cafés and tea rooms. Students will benefit from being taught by award-winning chef lecturers and teaching staff.

Address:

Le Cordon Bleu (LCB)Adelaide Campus Days Road Adelaide South Australia 5010 Australia

SIT60322 – Advanced Diploma of Hospitality Management (Patisserie)
Le Cordon Bleu (LCB)
With a foundation in French culinary techniques, SIT60322 Advanced Diploma in Hospitality Management is a professional pathway to develop the industry skillset for hospitality leadership. What Will You Learn? After completing SIT40721 Certificate IV in Patisserie, you will have the expertise to operate a hospitality business from the ground up. Thi…
(AUD) 14,172 Per Year Tuition fees: 66,729 for the entire course|14,172 Per Year Tuition fees: 66,729 for the entire course|14,172 Per Year Tuition fees: 66,729 for the entire course|14,172 Per Year Tuition fees: 66,729 for the entire course|21 January 2025,01 July 2025|23 September 2024,15 January 2025,09 April 2025|24 September 2024,15 January 2025,10 April 2025|02 October 2024,15 January 2025,18 April 2025|Adelaide
SIT60322 – Advanced Diploma of Hospitality Management (Cuisine)
Le Cordon Bleu (LCB)
With a foundation in French culinary techniques, SIT60322 Advanced Diploma in Hospitality Management is a professional pathway to develop the industry skillset for hospitality leadership. What Will You Learn? After completing SIT40521 Certificate IV in Kitchen Management, you will have the expertise to operate a hospitality business from the ground…
(AUD) 14,172 Per Year Tuition fees: 66,729 for the entire course|14,172 Per Year Tuition fees: 66,729 for the entire course|14,172 Per Year Tuition fees: 66,729 for the entire course|14,172 Per Year Tuition fees: 66,729 for the entire course|21 January 2025,01 July 2025|23 September 2024,15 January 2025,09 April 2025|24 September 2024,15 January 2025,10 April 2025|02 October 2024,15 January 2025,18 April 2025|Adelaide
SIT40721 – Certificate IV in Patisserie
Le Cordon Bleu (LCB)
The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (Certificate IV in Patisserie) comes in after students have completed Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement. Continuing on from Diplôme de Commis Pâtissier Certificat de Chef de Partie Pât…
(AUD) 13,081 Per Year Tuition fees: 13,081 for the entire course|13,081 Per Year Tuition fees: 13,081 for the entire course|Tuition fees: 13,081 for the entire course|13,081 Per Year Tuition fees: 13,081 for the entire course|21 January 2025,01 July 2025|23 September 2024,14 January 2025,09 April 2025|24 September 2024,15 January 2025,10 April 2025|10 October 2024,23 January 2025,18 April 2025|Adelaide
SIT31021 – Certificate III in Patisserie
Le Cordon Bleu (LCB)
Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today. WHO IS THE PROGRAM FOR? This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of cu…
(AUD) 39,476 Per Year|39,476 Per Year|39,476 Per Year|39,476 Per Year|21 January 2025,01 July 2025|23 September 2024,14 January 2025,09 April 2025|24 September 2024,15 January 2025,10 April 2025|02 October 2024,23 January 2025,18 April 2025|Adelaide
SIT30821 Certificate III in Commercial Cookery
Le Cordon Bleu (LCB)
Certificate III in Commercial Cookery provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. What Will You Learn? This programme focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and…
(AUD) 39,476 Per Year|39,476 Per Year|39,476 Per Year|39,476 Per Year|21 January 2025,01 July 2025|23 September 2024,14 January 2025,09 April 2025|24 September 2024,15 January 2025,10 April 2025|02 October 2024,23 January 2025,18 April 2025|Adelaide
Grand Diplome (SIT30821 Certificate III in Commercial Cookery & SIT31021 Certificate III in Patisserie)
Le Cordon Bleu (LCB)
The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. It is awarded after completing the on-campus study programme requirements of the Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie), as well as a…
(AUD) 39,476 Per Year Certificate III in Commercial Cookery: 39,476; Certificate III in Patisserie: 39,476|39,476 Per Year Certificate III in Commercial Cookery: 39,476; Certificate III in Patisserie: 39,476|Certificate III in Commercial Cookery: 39,476; Certificate III in Patisserie: 39,476|October 2024,January 2025|September 2024,January 2025|September 2024,January 2025|Adelaide
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Le Cordon Bleu (LCB)

Le Cordon Bleu is the largest network of culinary and hospitality schools in the world with more than 35 institutes across 20 countries. Le Cordon Bleu Australia has institutes in Brisbane, Adelaide, Melbourne and Sydney, and has delivered internationally-recognised programmes for thirty years. The Brisbane campus offers study options that help students master basic to advanced culinary techniques that apply to any style of cuisine, and pastry and confectionery courses that prepare them to showcase their own unique products in restaurants, cafés and tea rooms. Students will benefit from being taught by award-winning chef lecturers and teaching staff.

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