Grand Diplôme
Classic Cycle Program

The Le Cordon Bleu classic cycle is the world's most recognised and sought after culinary education program. Le Cordon Bleu classic cycle teaches students the classic French techniques of cuisine and pâtisserie in a complete and systematic way.

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Le Cordon Bleu Culinary Arts

The Le Cordon Bleu culinary curriculum in Australia enables students to study our classic French Study Modules as well as the Australian qualification units. Students earn a Le Cordon Bleu certificate from the International Foundation Le Cordon Bleu and the equivalent Australian qualification. Upon successful completion of the basic, intermediate & superior levels for both cuisine and pâtisserie, and a practical industry placement component, students are awarded the coveted Le Cordon Bleu Grande Diplôme – a highly acclaimed passport to the culinary world.

Training

Le Cordon Bleu 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.

Delivery

The delivery of the classic cycle and culinary management programs is conducted over 3–4 days per week. Assessment methods: Assessment methods are varied, involving a combination of practical and theory examinations, classroom and written homework activities. Assessment is competency based and incorporates simulated off-the-job training and assessment of the students work during formal industry placements.

Campus

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

Industry Placement

The Certificate III in Hospitality (Commercial Cookery/Pâtisserie) includes a 6 month or 600 hour industry placement component. This innovative and comprehensive program equips students with lifelong career management tools required to compete and succeed within today's work environment. Students are taught resume writing and job search skills, interview techniques and presentation skills as well as workplace culture and industry realities.

During the industry placement program, the Le Cordon Bleu Industry Placement team facilitate a range of exciting work placement opportunities so that students can meet the academic and practical skills requirements of their program.

Admissions

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

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 to IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 for entry into the culinary program.

Accreditation

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.

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M (VIC) 00124K
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 9 January 2012}