This programme focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.
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Delivery mode
This course is available in the following study modes:
Locations
250 Blaxland Rd, Ryde 2112
488 South Rd, Moorabbin 3189
111 Colchester St, South Brisbane 4101
Level 2 Building D & E Block, Days Rd, Regency Park 5010
Entry Requirements
There are no formal academic requirements
Course fees
Course fee
$34,280
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For more information about this course and payment options please enquire now.
Related career opportunities
This course will prepare you for the following roles.
About Le Cordon Bleu Australia
Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA to deliver the International Diploma of Hotel Management. This was a very significant agreement as the qualification had previously only been offered in Switzerland.
Legal name
Le Cordon Bleu Australia Pty Limited
More about Le Cordon Bleu Australia