Certificate in Kitchen Chef

at Le Cordon Bleu

Modules:
 

• Introduction to molecular gastronomy; demonstrations and workshops

• Butchery Masterclass

• Matching food with wine

• Classical French and contemporary cuisines

• Classical French and contemporary patés, terrines and buffet items

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery).

English Proficiency: 5.5 Academic IELTS with no band score below 5

Tuition Fees: 
 

• AU$11,950 for Australian students

• AU$12,428 for international students

Students completing the Le Cordon Bleu Certificat de Chef de Partie program demonstrate to prospective employers their commitment to entering the industry as elite achievers. Having completed advanced studies in modernist cuisine or high-end pâtisserie, with masterclasses and excursions providing an extra dimension to their culinary training, students enjoy elevated employment outcomes.
 

• Executive Chef

• Restaurateur Owner 

• Restaurant Manager

• Banquet Manager

• Food & Beverage Manager

• Kitchen Operations Manager

• Catering Manager

• Food Entrepreneur