Tradition Meets Innovation • The Best of Both Worlds
Professionals, amateurs and gastronomic enthusiasts come to Le Cordon Bleu Sydney for a superior culinary education.
Le Cordon Bleu offers intensive training programs in Cuisine and Patisserie for aspiring professional chefs. Culinary programs conducted at the Sydney Culinary Arts Institute bring together all critical elements of mastering the principles, theory and techniques of classical French cuisine--combining seasonal and Australian contemporary variations and influences.
Students progress through Basic, Intermediate and Superior levels in Cuisine and Pastry that allow them to understand and master French culinary art.
The Diploma of Professional Culinary Management offered in Sydney is geared to the international culinary industry. This innovative 2-year program offers comprehensive training in either Cuisine or Patisserie. Underpinned with academic studies in the fundamentals of front line management--combined with six months work experience, this course is considered a world leader in culinary education.
These are the foundations that provide Le Cordon Bleu students with the skills they need to adapt and create new tastes and trends.
By working with some of the finest Chefs in the world, students are personally encouraged as they advance through the courses to develop their own creativity and artistic expression.
Le Cordon Bleu Sydney Culinary Arts Institute is located 25 minutes from Sydney's Central Business District, in the leafy suburb of Ryde. Enrolments into the Sydney award programs are held every January, April, July and October.
Obtain your passport to a career in the culinary arts in Sydney, Australia.
9-mo program consisting of 10-wk courses in Basic, Intermediate & Superior levels of Cuisine & Patisserie leading to Le Cordon Bleu Grand Diplome for completion of all six courses. 2.3-yr diploma in Professional Culinary Arts Management.
Group Size or S:T Ratio
12:1
Program Focus
Baking/Pastry, Confectionery, French
Faculty
School Director Lynley Houghton. Staff consists of French & Australian Master Chefs from international restaurants & fine hotels.
Costs
Basic Cuisine A$7,500, Intermediate Cuisine A$7,700, Superior Cuisine A$9,500, Basic Patisserie A$7,500, Intermediate Patisserie A$7,700, Superior Patisserie A$9,500, Professional Culinary Management Diploma A$45,000, Tool Kit A$1980.
Global Locations
Australia (Sydney)
Months
Year round
Contact
Lynley Houghton
Course Director Le Cordon Bleu Sydney Culinary Arts Institute
250 Blaxland Rd
Ryde, Sydney, 2112
Australia
Phone: (61) 2-9448-6307
Fax: (61) 2-9807-6541
E-Mail:
Cameron Bolam (61) (8) 8348-3067, Web Sales Assistant
