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Certificate III in Commercial Cookery

Le Cordon Bleu Australia
Program overview
12 months
Full time
Diploma / Certificate
Scholarships available
34,767 AUD
Start dates
July 2019  (English)
January 2020  (English)
Melbourne (Australia)
July 2019  (English)
October 2019  (English)
July 2019  (English)
October 2019  (English)

Program description

Certificate III in Commercial Cookery

This Certificate III in Commercial Cookery program from Le Cordon Bleu is designed to give students foundational knowledge and skills in the classical French culinary techniques that from the basis of contemporary cuisine. French study modules are combined with Australian units of competency, creating a program like no other. An industry placement will give participants the opportunity to test their new learned skills in a real hospitality business.

Program 1: Basic Cuisine (3 Months)

The Basic Cuisine Programme offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces classic French culinary techniques that underpin modern international cuisine, and focuses on mastering basic skills ranging from how to hold a knife properly, to preparing vegetables and trussing a chicken. Gradually, more complex techniques are introduced. As you progress from individual dishes to a more expansive menu focus, you will become skilled in organising, preparing and integrating ingredients to achieve dazzling flavours.

Program 2: INTERMEDIATE CUISINE (3 Months)

Prerequisite: Basic Cuisine Qualification

The Intermediate Cuisine Programme introduces you to classic French regional dishes, applying techniques learned in the Basic Cuisine Programme. This course emphasises the importance of mise en place - the proper planning and preparation of food and equipment before cooking begins. You will also be introduced to a range of different presentation styles, from platter to plate.

Program 3: Superior Cuisine (3 Months)

Prerequisite: Basic Cuisine Qualification

The Superior Cuisine Programme teaches you about contemporary developments in French and international cuisine. Addressing menu trends from leading modern restaurant kitchens, you will tackle original recipes and fresh interpretations of French classical dishes. You will be encouraged to be more creative in your cooking and presentation.

Program 4: Industry Placement (6 Months)

Admission requirements

This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.

Duration: 12 months in Adelaide, 15 months in Melbourne and Sydney
Age: 18.
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.

Tuition fees

AU$34,767 for international students. AU$33,430 for Australian students.


Graduates will gain a Certificate III in Commercial Cookery.

Career opportunities

Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.

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About school

Le Cordon Bleu Australia

Welcome to Le Cordon Bleu Australia

Le Cordon Bleu Australia has opened the door to one of the world’s most highly regarded hospitality qualifications. Known as the leading provider of studies in hospitality management, gastronomy and culinary arts worldwide, Le Cordon Bleu educates over 20,000 students each...

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Contact info

Le Cordon Bleu Australia

250 Blaxland Road
2112 Ryde New South Wales

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