Le Cordon Bleu Melbourne Culinary Arts Institute
Our new purpose built facilities at the Holmesglen Moorabbin campus will get your culinary career off on the right foot. Melbourne is a dynamic, multicultural city known for its gastronomic culture and outstanding restaurants and lifestyle. As a destination for students it offers affordable living with an exciting array of events and festivals at your doorstep. Over 26,000 international students study in Melbourne annually, with 48% of Melbourne’s residents born overseas making it one of the most integrated multicultural cities in the world. It also boasts an outstanding food and wine culture with over 170,000 cafés and restaurants in Melbourne alone! Admired for its historical buildings and funky youthful lifestyle, Melbourne is a perfect choice for students who wish to study our culinary programs.
Le Cordon Bleu is also pleased to announce a special introductory scholarship (valued at AUD$10,000) for students who apply for the July intake into the Advanced Diploma of Hospitality. To be eligible students must commence in the first cohort for the new Melbourne campus commencing on 9th July 2015. Places are strictly limited so contact us today for more information.
Culinary Arts Programs
Diplôme Avançé de Gestion Culinaire
Support the advancement of your career in any culinary industry with the Diplôme Avançé de Gestion Culinaire. By completing either the Diplôme de Pâtisserie or the Diplôme de Cuisine and then the Advanced Diploma you will further develop your skills in contemporary culinary techniques and trends while refining your skills in food presentation, packaging and decoration. This exciting, advanced program lets you continue with either cuisine or pâtisserie as your focus. Duration in Melbourne campus and Sydney campus is 27 months including Diplôme de Pâtisserie and Cuisine and the Diplôme Avançé de Gestion Culinaire.
Le Grand Diplôme
This program is recognised as the badge of excellence throughout the culinary world. After successfully completing the basic, intermediate and superior certificates for both cuisine and pâtisserie, and a practical industry placement, you will be awarded the coveted Le Cordon Bleu Grand Diplôme. Over 24 months you will gain a comprehensive knowledge of the exemplary French culinary techniques and skills that will give you the confidence to launch your career in the international culinary arts. Available at both Le Cordon Bleu Melbourne and Sydney Culinary Arts Institutes.
Diplôme de Cuisine
Begin your culinary career with a Diplôme de Cuisine. Learn the basics of French culinary techniques that will provide you with the fundamental skills required for your culinary career. In these classic cycle programs you will learn ‘hands on’ through demonstrations and practical sessions with step-by-step instructions from some of Australia’s most experienced Chef’s. Each of the basic, intermediate and superior units is 3 months duration followed by a 6 month industry placement where you will apply the methods and techniques learned. Qualifications earned are both the French and Australian awards.
Diplôme de Pâtisserie
As every pâtissier understands, the basics of French culinary techniques will provide you with the fundamental skills required for your pâtisserie career. In these classic cycle programs you will learn ‘hands on’ through demonstrations and practical sessions with step-by-step instructions from some of Australia’s most experienced Chef’s and Patissiers. Each of the basic, intermediate and superior units is 3 months duration followed by a 6 month industry placement where you will apply the methods and techniques learned. Qualifications earned are both the French and Australian awards.
Le Cordon Bleu Master of Gastronomic Tourism
Explore the Food and Wine Tourism Experience.
Students with internet access, a computer and a passion for gastronomy will be able to study the program from anywhere in the world, networking with like-minded individuals and studying topics ranging from sustainability and food security to contemporary trends in cuisine and culinary arts; from food writing for media to the history of gastronomy and the restaurant; and from small business management to entrepreneurship and the application of ethical business practices in tourism operations. Graduates of the program will work in hospitality, writing, media and tourism.
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Last Updated 3 June 2015