Certificate III in Commercial Cookery

To apply for a Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Intakes run in January, April, July and September. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term. VET FEE-HELP: Not available for culinary programmes.

The program progresses through three sequential stages — Basic Cuisine, Intermediate Cuisine and Superior Cuisine (3 months each) — followed by a 6-month Work Integrated Learning placement. Each stage blends French culinary topics with nationally recognised Australian units of competency. By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30821 Certificate III in Commercial Cookery. See the Course Content section below for the full unit list.

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.

Graduates will gain both the French qualification of a Diplôme de Cuisine as well as the Australian qualification of a SIT30821 Certificate III in Commercial Cookery.

The Diplôme de Cuisine is a nationally accredited qualification (Certificate III in Commercial Cookery) that focuses solely on cuisine. It is a more in-depth, single-discipline course. The Diplôme CordonTec® is a non-accredited, fast-track program that covers four disciplines: cuisine, pâtisserie, boulangerie, and service. It is designed as a broad, entry-level option.

The program includes a work placement of up to 6 months. This is your chance to work in a real kitchen, apply what you have learned, and build professional networks. It is an invaluable experience that often leads to job offers.

You must be 17.5 years or older to join the Certificate III in Commercial Cookery program.

You will need a General IELTS score of 6.0 with no band below 5.5, or an equivalent recognised English test.

Yes, the Diplôme de Cuisine has a CRICOS code (109781E) and is open to international students who meet the entry requirements and can obtain a student visa.

Delivery methods include theory session, practical demonstration, practical workshop, and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

This program is offered at all four Le Cordon Bleu Australia campuses: Sydney (Northern Sydney Institute, Ryde), Melbourne (Holmesglen Moorabbin), Adelaide (Regency Park) and Brisbane (Southbank).