Grand DiplÔme
Classic Cycle Program

Launch your career in the culinary arts, unlock the essence of French cuisine through these courses and establish a foundation of exemplary skills. The world's most prestigious culinary education program teaches you how to master classic French techniques at the service of international fine cuisine and Pâtisserie.

“The Classic Cycle Program provided me with superb culinary skills & techniques. The Bachelor of Business adds further management & entrepreneurial knowledge in order to own &
operate a successful restaurant.” Nicholas Chan - Diplôme de Cuisine (2011), studying Bachelor of Business (International Restaurant Management)

Fees & Application Form [ 114KB]

Become a leader in the Culinary Arts. Complete our Classic Cycle Program in Sydney.

After successfully completing the Basic, Intermediate and Superior Certificates for both cuisine and Patisserie, and a practical industry placement component, you will be awarded the coveted Le Cordon bleu Grand Diplome – recognised as a badge of excellence throughout the culinary world. In addition to Le Cordon bleu's classic French modules, you also receive Australian qualification units through a comprehensive, nationally recognised series of certificates and diploma.

Diplome de Cuisine

Take the first step towards mastering the art of cuisine. A comprehensive introduction to the culinary arts is provided through three outstanding cuisine courses. Gradually progressing through more complex tasks, they provide fundamental culinary skills, underpinned with Australian qualification units.

Diplome de Patisserie

Learn to master the great artistry of intricate Pâtisserie techniques. You will progressively learn the secrets of classic and contemporary French desserts, including chocolate and sugar garnishes used in leading restaurants, Pâtisseries and cafés.

Le Cordon Bleu offers four starting dates per year: January, April, July and October.

• Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and
• applicants must be 17.5 years of age when the course commences.
• Overseas students must have a minimum level of English proficiency to IELTS (International English Language Testing System) 5.5 with no Band Score below 5.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.

Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).

Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.

Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT07 Tourism, Hospitality and Events Training Package.

back to top

_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 20 May 2013}