Le Cordon Bleu Australia offers intensive international programmes for students to gain bachelor and masters degrees in international hotel and restaurant management as well as teaching vocational courses in the culinary arts. Le Cordon Bleu Australia is part of the world-renown school in Paris which was founded in 1895. Today, Le Cordon Bleu is the pre-eminent provider of studies in hospitality management, restaurant management and culinary arts worldwide. It has a presence in some 20 countries with more than 30 international schools attended by 20,000 students annually.

Hospitality Management

All awards offer the perfect mix of academic and practical training to ensure our graduates achieve success in their chosen career. Based on the essential elements of traditional business degrees, Le Cordon Bleu business degrees are also designed to teach the specialised knowledge and skills required to reach the top in the hospitality and tourism industries. Graduates are armed with the specific tools, key skills and confidence to succeed in a wide range of middle and upper management roles within these challenging and growing industries.

Our bachelors degrees include one year of professional experience, during which students are given the chance to go into the workforce and put their training into practice in the real world. The two six-month blocks of professional experience can be completed in Australia, New Zealand or anywhere else in the world, depending on the student’s ambitions and positions available.

Culinary Arts

Le Cordon Bleu Sydney Culinary Arts Institute offers intensive training programmes in cuisine and pâtisserie for those aspiring to become a chef. The culinary arts programmes at the Sydney Culinary Arts Institute bring together all the critical elements of mastering the principles, theory and techniques of classical French cuisine.

The culinary programmes offer the flexibility of four intakes per year in January, April, July and October. The Le Cordon Bleu Classic Cycle teaches students in approximately nine months as students advance through basic, intermediate and superior levels in cuisine or pâtisserie. These are progressively structured courses that provide students with the skills they need to apply French culinary techniques to any cuisine. Also incorporated within the Classic Cycle are Australian Government qualifications. After completing the Classic Cycle a six month work placement is completed, so that the student can gain the Certificate III in Commercial Cookery.

The Advanced Diploma of Hospitality builds on the successful completion of the Le Cordon Bleu Diplôme programme. Over one year of study, this programme teaches the fundamentals of front line management, allowing students to enter the industry as a chef.

Le Cordon Bleu courses include:

Masters degrees

Master of Business Administration (International Hotel and Restaurant Management)

Master of International Hospitality Management

Bachelor degrees

Bachelor of Business (International Hotel Management)

Bachelor of Business (International Restaurant Management)

Bachelor of Culinary Management

Certificate & Advanced Diplomas

Cuisine – Basic, Intermediate & Superior

Pâtisserie – Basic, Intermediate & Superior

Advanced Diploma Professional Culinary Arts Management

Course and location options

Le Cordon Bleu’s bachelor degrees in Adelaide include a 12 month paid industry placement, and provide a pathway into the masters programme. Masters programmes taught in Adelaide are delivered through a strategic educational alliance with the University of South Australia, and prepare hospitality managers for what are likely to be the challenges of the future in a demanding and evolving industry. The masters programmes focus on sound knowledge, creative thinking, decision-making and team skills.

The culinary arts programmes taught at our Sydney campus allow students to master French cuisine and pâtisserie in a complete and systematic manner. They involve many practical hours in teaching kitchens, which allow students to completely master technical skills, giving them the confidence and knowledge to apply what they have learnt to any style of cuisine.

The culinary arts management courses taught at our Melbourne school include an associate degree and a bachelors degree in culinary management.

If you would like to get involved in the booming international hospitality industry and can see yourself as a general manger of an international hotel, running your own restaurant or as a world renowned chef, Le Cordon Bleu can make these goals a reality.

Barbara Akemi Kestring from Brazil studied the Diplôme de Cuisine at Le Cordon Bleu

“Studying at Le Cordon Bleu allows you to cook and mix traditional and modern recipes to experience the best in the world,” says Barbara. “It’s creating, it’s knowing and it really makes ‘art de la cuisine’ accessible to everyone. The infrastructure of Le Cordon Bleu and being taught by some of the best chefs around for me just reaffirms that it is the best cooking school in the world.”