Contents

1 Welcome

SCHOOL OF CULINARY ARTS & SCIENCES

5 Cuisine
7 Pâtisserie
9 Grand Diplôme®
10 Diplôme CordonTec
11 Gourmet Short Courses

SCHOOL OF BUSINESS
13 Bachelor of Business (International Hotel Management)
14 Bachelor of Business (International Restaurant Management)
15 Bachelor of Business
16 Bachelor of Business Administration
17 Master of Applied Hospitality Management
18 Master of Business Administration
19 Master of Professional Accounting
20 Master of Applied Supply Chain Management
21 Master of International Hospitality Management

OUR CAMPUSES & ENROLMENT INFORMATION

22 Industry Engagement & Alumni
23 Melbourne
24 Sydney
25 Adelaide
26 Brisbane
27 How to Apply
28 Enrolment Enquiries
 Bienvenue. Welcome.
For 130 years, Le Cordon Bleu has been a leading culinary arts,
hospitality, wine and gastronomy educator with a reputation for
excellence around the globe. Today our international network
comprises more than 30 schools in 20 countries with 20,000
graduands annually.

By evolving with the times, Le Cordon Bleu’s academic

programs meet the specific needs of the hospitality industry,
and benefit from our privileged partnerships with governments,
universities and specialist organisations.

In recent years, Le Cordon Bleu has proudly diversified its

offerings into culinary publications, gourmet products,
professional cooking equipment, restaurants and even television.

Le Cordon Bleu alumni shine on the world’s stage. Our graduates

are honoured to receive membership to a prestigious
international alumni association with the world’s finest
practitioners upholding the highest industry standards.

Become a part of our proud legacy on your journey to culinary

mastery.

André J. Cointreau
President and CEO
Le Cordon Bleu International

1 School of Culinary Arts and Sciences | School of Business

 Why study with us?
Le Cordon Bleu is a world-renowned leader in
culinary arts and hospitality management education.
From humble beginnings 130 years ago in Paris, the
institution has made its mark across the globe with
state-of-the-art schools in Europe, USA, Asia and
Australia. Since opening its first Australian school in
1992, Le Cordon Bleu Australia has trained thousands
of aspiring chefs, business owners and hoteliers to
be successful industry professionals. With programs
in cuisine, pâtisserie, hospitality management and
business, graduates are equipped with all the skills
needed to take their careers to new and exciting
heights.

Le Cordon Bleu Australia prides itself on employing

educators who are at the top of their field to
ensure the education students receive is engaging,
contemporary and of the highest quality. Academic
materials are based on the latest research and
incorporate the perfect blend of knowledge,
innovation and practical skill development.

Combining prestigious work-based learning programs

and exclusive industry partnerships, Le Cordon Bleu
Australia gives students the opportunity to start
building their industry reputation and professional
networks, before they even graduate. From campus to
workplace, these hands-on industry experiences allow
students to reach their full potential and apply their
knowledge and skills to a real work environment.

Upon graduating, culinary students not only gain an

Australian qualification, but receive a La Fondation Le
Cordon Bleu international award that allows them to
travel and work just about anywhere in the world.

Le Cordon Bleu Australia 2025 | 2026 Programs 2

3 School of Culinary Arts and Sciences | School of Business
School of
Culinary Arts & Sciences
Le Cordon Bleu Australia offers a range of cuisine and pâtisserie programs designed to
develop skilled chefs and industry leaders of the future.

Using the highest quality ingredients, the latest techniques and a foundation of tradition,
our world-class School of Culinary Arts & Sciences programs offer the perfect blend of
knowledge and practical learning to give you that competitive edge.

Le Cordon Bleu Australia 2025 | 2026 Programs 4

 The world is your oyster.

CERTIFICATE III IN COMMERCIAL INTERMEDIATE CUISINE / CADET CUISINE

Prerequisite: Basic Cuisine/Assistant Cuisine
COOKERY SIT30821 CRICOS CODE 109781E Further develop classical French culinary techniques and explore the influences
of different French regional dishes and styles. At this stage, you will also
develop an appreciation of a variety of culinary styles and aesthetics.
DIPLÔME DE CUISINE
Melbourne | Sydney | Brisbane Topics:
ƒ Mise en place, organisation and workflow planning in the
preparation and service of meals
DIPLÔME DE COMMIS CUISINIER ƒ Classical French stocks, glazes, sauces and soups
ƒ Canapés, salads and appetisers
Adelaide ƒ Vegetables, eggs plus farinaceous cooking techniques and menu
items
Follow in the footsteps of renowned Le Cordon Bleu alumni Gaston Acurio, ƒ French pastries and cakes
Sarah Todd and Alejandro Seravia by mastering French culinary techniques at
the heart of temporary cuisine. SUPERIOR CUISINE / COMMIS CUISINE
Prerequisite: Intermediate Cuisine/Cadet Cuisine
Supported by our award-winning chefs and industry specialists in fully- In Superior Cuisine, you will explore trends from leading restaurant kitchens,
equipped training facilities, you will develop the skills and attributes for master original recipes and gain fresh interpretations of classic dishes.
success in the culinary world.
Topics:
BASIC CUISINE / ASSISTANT CUISINE ƒ Meat, poultry and game preparations and cookery techniques,
Introducing classical French culinary techniques that underpin modern cuisine, dish presentations and finishes
Basic Cuisine offers the essential grounding required for professional cookery. ƒ Seafood preparation and cookery techniques, dish presentation
Develop strong foundational understanding and skills on your path to mastery. and finishes
ƒ Menu trends and market application
Topics: ƒ Plated desserts
ƒ French culinary terms and definitions ƒ Preparation of foods for dietary, allergy and cultural requirements
ƒ Working in a safe and hygienic manner ƒ Seasonal and market influences in cuisine
ƒ Basic food preparation and mise en place ƒ Classical and contemporary menus
ƒ Introduction to French cuisine ƒ Modern approaches to plate design
ƒ French classical cooking techniques
ƒ Variations of cooking methods WORK INTEGRATED LEARNING
ƒ Foundation sauces production Work Integrated Learning is a program that provides students with
ƒ Commodities - receiving and storing opportunities for industry placements, allowing them to gain practical work
ƒ Classical French stocks, glazes and soups experience through our exclusive global partnerships. The industry placement
lasts for two terms, in alignment with the published academic calendar.

Potential career paths

Commis Chef | Sous Chef | Banquet Manager | Food and Beverage Manager | Catering Manager | Food Stylist

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Melbourne, Sydney, Brisbane Age: Minimum 18. Practical and theory exams, classroom Full-time only.
15 months (inc. x1 WIL placement) activities and training exercises.
Satisfactory completion of Year 11 or VET student loan not available.
Intakes: Jan, Apr, Jul, Sep.
equivalent. Unit credit and/or Recognition of
Adelaide Prior Learning (RPL) from previous
English: General IELTS 6.0 with no band
12 months (inc. x1 WIL placement). study, skills and knowledge will be
score below 5.5.
Intakes: Jan, Jul. assessed on a case-by-case basis upon
application.
Learn more

5 School of Culinary Arts and Sciences | School of Business

CERTIFICATE IV IN ADVANCED DIPLOMA OF
KITCHEN MANAGEMENT HOSPITALITY MANAGEMENT
SIT40521 CRICOS CODE 109648K SIT60322 CRICOS CODE 111684K

CERTIFICAT DE CHEF DE PARTIE DIPLÔME AVANCÉ DE GESTION

CUISINE CULINAIRE
Melbourne | Sydney | Adelaide | Brisbane Melbourne | Sydney | Adelaide | Brisbane

Prerequisite: Certificate III in Commercial Cookery SIT30821 Prerequisite: Certificate IV in Kitchen Management SIT40521

The Certificate IV in Kitchen Management is designed to advance your culinary Lead and manage with confidence. After completing Certificate IV in Kitchen
skillset through the most comprehensive training available today. Touching Management, a further six months’ study provides a career-enhancing
on gastronomy and multi-sensory techniques, you will explore creative recipe pathway to the Advanced Diploma of Hospitality Management - Cuisine.
development and menu design.
Consolidating your knowledge of management principles and best practices,
This program combines high-level practical culinary skills with business you will develop the expertise to operate a hospitality business from the
studies, providing the foundation to succeed in a creative or business capacity. ground up. This advanced course will refine your culinary skills and build your
knowledge of operational hospitality management.
Topics:
ƒ Introduction to molecular gastronomy You will learn and apply skills critical to the success of any business, including
ƒ Butchery masterclass financial management, marketing, health and safety procedures, and people
ƒ Boulangerie and operations management.
ƒ Fish mongering
ƒ Fermenting and pickling
ƒ Classical French, contemporary cuisines and degustations

Potential career paths

Executive Chef | Restaurateur | Restaurant Manager | Banquet Manager | Food and Beverage Manager | Kitchen Operations Manager | Catering Manager
SIT60322 Advanced
SIT40521 Certificate IV Diploma of Hospitality
SIT30821 Certificate III in Commercial Cookery in Kitchen Management Management
12 - 15 months 6 months 6 months

Assistant Cadet Commis Work Integrated

Learning ADH 1 ADH 2
Basic Intermediate Superior (up to 6 months)

Daeun Kang
Advanced Diploma of Hospitality
Management - Cuisine

“Studying at Le Cordon Bleu was definitely

worth it. The tutors have a wealth of
experience and the school has a strong
reputation.”

Read full story

Le Cordon Bleu Australia 2025 | 2026 Programs 6

 CERTIFICATE III IN PATISSERIE INTERMEDIATE PÂTISSERIE / CADET PÂTISSERIE
Prerequisite: Basic Pâtisserie/Assistant Pâtisserie
SIT31021 CRICOS CODE 109727M Develop proficiency in the techniques and artistry of a pâtissier. Refine your
skills in creating an impressive range of specialist pastries, cakes, desserts and
baked items.
DIPLÔME DE PÂTISSERIE
Melbourne | Sydney | Brisbane Topics:
ƒ Artistic and decorative skills
ƒ Sweet yeast products
DIPLÔME DE COMMIS PÂTISSIER ƒ Desserts
ƒ Ice cream and sorbet
Adelaide ƒ Bread making
ƒ Mastering Bavarian creams and mousses
Certificate III in Patisserie offers world-class training in one of the most ƒ Classical and contemporary desserts
intensive programs of classical French pastry techniques in the world. Learn ƒ Classical and contemporary presentations
the art of French pâtisserie and develop the expertise to create culinary ƒ Variations on restaurant hot and cold plated desserts
masterpieces, while advancing your artistic flair. ƒ French pastries and cakes

Supported by a team of award-winning culinary educators in fully-equipped SUPERIOR PÂTISSERIE / COMMIS PÂTISSERIE
training facilities and two terms of Work Integrated Learning (WIL) placement, Prerequisite: Intermediate Pâtisserie/Cadet Pâtisserie
you will be well-positioned to make your mark in a creative culinary career. Combining the artistry and techniques learned to-date, you will learn how to
produce highly decorated pastries and gâteaux, create marzipan, sugar and
BASIC PÂTISSERIE / ASSISTANT PÂTISSERIE chocolate figurines, plus edible decorations to enhance your desserts.
Build the foundation, skills and knowledge required to be a successful pastry
chef. Create a range of simple and delicious pastries, learn the techniques and Topics:
gain an understanding of the trade from expert teachers and chefs. ƒ Variety of classic pastries and cakes
ƒ Advanced gâteaux and tortes
Topics: ƒ Boulangerie - European festive and celebration breads
ƒ Introduction to classic cooking techniques ƒ Application of menu presentation
ƒ French culinary terms and definitions ƒ Modern approaches to plate design and presentation to
ƒ Basic preparations and mise en place restaurant standards
ƒ Commodities - receiving and storing ƒ Contemporary chocolate box
ƒ French basic pastry terms ƒ Production and presentation of petit fours
ƒ Introduction to chocolate, bread, yeast dough and desserts
ƒ French pâtisserie - introduction to a variety of cakes and pastries WORK INTEGRATED LEARNING
ƒ Basic doughs and fillings - short pastry, choux pastry, puff pastry, Work Integrated Learning is a program that provides students with
various creams opportunities for industry placements, allowing them to gain practical work
experience through our exclusive global partnerships. The industry placement
lasts for two terms, in alignment with the published academic calendar.

Potential career paths

Pastry Chef | Pâtisserie Owner | Head Pâtissier | Catering Manager | Cake Designer | Chocolatier

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Melbourne, Sydney, Brisbane Age: Minimum 18. Practical and theory exams, classroom Full-time only.
15 months (inc. x1 WIL placement) activities and training exercises.
Satisfactory completion of Year 11 or VET student loan not available.
Intakes: Jan, Apr, Jul, Sep.
equivalent. Unit credit and/or Recognition of
Adelaide Prior Learning (RPL) from previous
English: General IELTS 6.0 with no band
12 months (inc. x1 WIL placement). study, skills and knowledge will be
score below 5.5. Learn more
Intakes: Jan, Jul. assessed on a case-by-case basis upon
application.

7 School of Culinary Arts and Sciences | School of Business

 Life’s short, take the whisk.
CERTIFICATE IV IN PATISSERIE ADVANCED DIPLOMA OF
SIT40721 CRICOS CODE 109462J
HOSPITALITY MANAGEMENT
SIT60322 CRICOS CODE 111684K
CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE
Melbourne | Sydney | Adelaide | Brisbane DIPLÔME AVANCÉ DE GESTION CULINAIRE
Melbourne | Sydney | Adelaide | Brisbane
Prerequisite: Certificate III in Patisserie SIT31021
Prerequisite: Certificate IV in Patisserie SIT40721
Certificate IV in Patisserie is a six-month course that will refine your pâtisserie skills
to an advanced level of cake and dessert finishing, including chocolate and sugar After completing Certificate IV in Patisserie, a further six months’ study provides a
sculpting, exploring creative recipe development and menu design. career-enhancing pathway to the Advanced Diploma of Hospitality Management -
Pâtisserie.
The program also extends to introductory business-related practices in management
including food and staff costing, marketing, human resources, business planning and Consolidating your knowledge of management principles and best practices, you
financial control. will develop the expertise to operate a hospitality business from the ground up.
This advanced course will refine your pâtisserie skills and build your knowledge of
Topics: operational hospitality management.
ƒ Decorative showpieces – advanced sugar and chocolate work to
produce original showpieces You will learn and apply skills critical to the success of any business, including financial
ƒ Confiserie – advanced chocolate and sugar confections management, marketing, health and safety procedures, and people and operations
ƒ Petit fours management.
ƒ Marzipan – shaping, modelling and finishing figures
ƒ Caramel and nougatine
ƒ Classical French and contemporary pâtés, terrines and buffet

Potential career paths

Pâtissier | Pastry Chef | Pâtisserie Café Owner | Pâtisserie Manager | Specialist Chocolate Manufacturer | Chocolatier | Food Entrepreneur

SIT60322 Advanced
SIT40721 Certificate IV Diploma of Hospitality
SIT31021 Certificate III in Patisserie in Patisserie Management
12 -15 months 6 months 6 months

Assistant Cadet Commis Work Integrated

Learning ADH 1 ADH 2
Basic Intermediate Superior (up to 6 months)

Sumayya Limbada
Certificate III in Patisserie

“Le Cordon Bleu sets the standard. I was

surrounded by chefs, teachers and students
who are passionate about their craft.
It was exhilarating.”

Read full story

Le Cordon Bleu Australia 2025 | 2026 Programs 8

 GRAND DIPLÔME ®
Melbourne | Sydney | Brisbane

Be challenged. Fulfil your ambitions. Don't settle for second best!

For those aspiring to reach mastery in the culinary world, a Grand Diplôme® is internationally recognised as the most prestigious Le Cordon Bleu
achievement. Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme® is an influential
qualification which allows you to pursue the most sought-after culinary careers.

Master French classical culinary techniques by progressing through two world-class qualifications - Diplôme de Cuisine and Diplôme de
Pâtisserie - to acquire the coveted Grand Diplôme®.

Diplôme de Cuisine Diplôme de Pâtisserie

Certificate III in Commercial Cookery Certificate III in Patisserie
SIT30821 CRICOS CODE 109781E SIT31021 CRICOS CODE 109727M

Basic Basic
Discover classical French culinary techniques underpinning modern Develop basic skills and knowledge, learn techniques from expert
international cuisine, master basic skills, and explore more complex teachers and chefs, and create simple, delicious pastries and desserts.
techniques. Intermediate
Intermediate Experiment with simple ingredients to make an impressive range of
Explore classical French regional dishes, learn mise en place, and specialist pastries, cakes, desserts and bakery items.
practise a range of presentation styles. Superior
Superior Produce highly decorated pastries and gâteaux, and develop creative
Master contemporary developments in French and international flair with marzipan, sugar and chocolate figurines and decorations.
cuisine, identify modern menu trends, and re-interpret French
classics.

In addition to the Le Cordon Bleu certificates, to obtain the Australian qualifications Certificate III in Commercial Cookery and Certificate III in
Patisserie, you will be required to undertake a Work Integrated Learning (WIL) placement of a minimum of six months, which will allow you to gain
hands-on experience at your chosen workplace.

Potential career paths

Head Chef | Executive Chef | Banquet Manager | Food and Beverage Manager | Catering Manager | Head Pâtissier

DURATION & INTAKES

Melbourne, Sydney, Brisbane. | 2 years (inc. WIL placement). | Intakes: Jan, Apr, Jul, Sep.

9 School of Culinary Arts and Sciences | School of Business

DiplÔme CordonTec
Are you passionate about French cuisine and dreaming of working in a restaurant, cafe or hotel? Look no further than Diplôme CordonTec, a
new training program to hit Australian shores after huge success internationally. Designed to equip you with the skills, knowledge and hands-on
experience in culinary arts, Diplôme CordonTec is your passport to comprehensive training in not one, but four disciplines – cuisine, pâtisserie,
boulangerie and service.

Why choose Diplôme CordonTec?

The Diplôme CordonTec is a perfect blend of our foundation programs, giving you the expertise to work in top-tier hotels, restaurants and cafés
in several different areas of hospitality. The program is structured to deliver intensive and immersive training through a blend of face-to-face
and online learning within a relatively short period, facilitating quicker entry into the job market. International influence plays a key role in this
program, integrating global culinary components alongside core foundational skills. This ensures students gain expertise in both local and
international cuisines.

What will you learn?

Diplôme CordonTec follows the educational philosophy of Le Cordon Bleu, delivering a robust curriculum that focuses on technical proficiency and
culinary artistry. Here’s a glimpse of what you’ll master:

■ Cuisine: Perfect your skills in mise-en-place, menu design, international cuisines, plant-based cooking and the technical preparation of
French classics like sauces, soups, broths and meats.
■ Pâtisserie: Dive into the world of French pastries, mastering techniques for bread, cakes, creams and viennoiseries. You’ll become proficient
in creating decadent desserts, chocolates, plant-based sweets and more.
■ Boulangerie: Gain expertise in breadmaking, from traditional French loaves to natural yeast creations.
■ Service: Understand the nuances of restaurant service, customer service and hygiene protocols to ensure a top-notch experience for guests.

The Diplôme CordonTec is non-accredited. International students are welcome to enrol provided they are proficient in English,
however this program is not eligible for student visa applications.

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER

8 months (inc. 1 x WIL placement). Age: Minimum 16 (SA & QLD), 17 (VIC Practical. Full-time.
Intakes: Jan, Apr, Jul, Sep. & NSW).
Blend of face-to-face and online
learning.
Successful completion of Year 10 or
overseas equivalent. Student must be
an Australian citizen or international
student who does not require a visa to
study in Australia.

Le Cordon Bleu Australia 2025 | 2026 Programs 10

 Summer
Pâtisserie Foundations
Classics

Chocolate Foundations Traditional

Breads and Pastries

Short courses and specialisations

At Le Cordon Bleu Australia, we offer a range of non-award Boulangerie program - coming soon!
courses and programs for those who want to upskill but
can’t find the time between work and everyday life. From Le Cordon Bleu Melbourne will soon launch a 3-month
cuisine and pâtisserie to breadmaking and cake decorating, Boulangerie program for those looking to hone their skills
we’ve got just the thing that will help take your passion for in French and international breads. Learn the science
food and hospitality to the next level. Scan the QR code to behind what makes the perfect loaf, plus specialist
explore our current courses on offer. techniques used in bakeries worldwide.

Breadmaking
Secrets of Macarons
Foundations

Cake
The Art of Breadmaking
Decorating

11 School of Culinary Arts and Sciences | School of Business

School of
Business
Le Cordon Bleu Australia is dedicated to delivering
the highest level of culinary, hospitality and business
education.

Providing world-class business and hospitality degrees

at undergraduate and postgraduate levels, we offer our
students a lifelong journey of excellence, creativity and
innovation to empower pathways of success.
Le Cordon Bleu Australia 2025 | 2026 Programs 12
 Turn your passion into profession.

Bachelor of Business (International Hotel

Management) CRICOS Code 075350B

Sydney

Rise to hospitality leadership in the competitive world of hotel management. Develop corporate communication skills, gain marketing insight
and explore business strategies to meet the demands of the dynamic hospitality industry. Learn management styles and strategic processes with
practical business simulations to meet real world challenges.

You will also get to apply and refine your management skills in the hospitality industry with two 13-week Work Integrated Learning (WIL)
placements. Get all the experience necessary to help you hit the ground running as soon as you graduate.

COURSE STRUCTURE

Year One Units Year Two Units Year Three Units

ƒ Kitchen Operations Management (double ƒ Food and Beverage Cost Control ƒ Advanced Marketing
unit) ƒ Introduction to Marketing ƒ Leadership and Management in Action
ƒ Reasoning and Communication ƒ Hospitality Financial Management ƒ Hospitality Business Law
ƒ Wine Fundamentals ƒ Human Resource Management ƒ Entrepreneurship and Business
ƒ Food and Beverage Service (double unit) ƒ The Hospitality Experience Management
ƒ Accounting Principles and Practices ƒ International Hotels and Events ƒ Strategic Management
ƒ Management and Organisational ƒ Rooms Division Management ƒ Quality Service Management
Behaviour ƒ Business Information Systems ƒ Decision Making for Managers
ƒ Foundation Theory and Practice ƒ 13-week WIL placement ƒ Strategies for Globalised Hospitality
ƒ 13-week WIL placement

Potential career paths

Resort Manager | Rooms Division Manager | Convention
and Event Management | Sales and Marketing Manager |
Advanced Diploma of Business Bachelor of Business
Revenue Management | Human Resources Management | International Hotel Management International Hotel Management
Recruitment Manager | Training Manager 19 UNITS 27 UNITS

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Sydney. Age: Minimum 18. Exams, tests, essays, journals, reports, Full-time | Part-time available for
3 years (inc. x2 WIL placements). presentations, discussions and practical domestic students.
Satisfactory completion of Year 12 or
Intakes: Jan, May, Aug. activities.
equivalent. FEE-HELP available to eligible Australian
Unit credit and/or Recognition of citizens.
ATAR 60 or higher.
Prior Learning (RPL) from previous
English: Academic IELTS 6.0 with no study, skills and knowledge will be
band score below 5.5. assessed on a case-by-case basis upon
application.

Learn more

13 School of Culinary Arts and Sciences | School of Business

Bachelor of Business (International Restaurant
Management) CRICOS Code 072295F

Sydney

Step into hospitality management in the thriving restaurant industry. Learn to lead, inspire and innovate with entrepreneurial skills for all
businesses. Explore the aesthetics of food and wine and acquire human resource knowledge, plus gain marketing and business expertise to
successfully manage a hospitality business.

In this immersive program, you will also have the opportunity to apply and refine your hospitality management skills with two, 13-week Work
Integrated Learning (WIL) placements. This allows you to gain first-hand experience in industry and form strong connections within your area of
interest.

COURSE STRUCTURE

Year One Units Year Two Unit Year Three Units

ƒ Kitchen Operations Management ƒ Introduction to Marketing ƒ Advanced Marketing
(double unit) ƒ Hospitality Financial Management ƒ Leadership and Management in Action
ƒ Reasoning and Communication ƒ Human Resource Management ƒ Hospitality Business Law
ƒ Wine Fundamentals ƒ The Hospitality Experience ƒ Entrepreneurship and Business
ƒ Food and Beverage Service (double unit) ƒ Restaurant Concepts Management
ƒ Accounting Principles and Practices ƒ Culinary Practice (double unit) ƒ Strategic Management
ƒ Foundation Theory and Practice ƒ Food and Beverage Cost Control ƒ Quality Service Management
ƒ Management and Organisational Behaviour ƒ Food Quality Management ƒ Decision Making for Managers
ƒ 13-week WIL placement ƒ Food and Wine Philosophy
ƒ 13-week WIL placement

Potential career paths

Restaurant Manager | Catering Manager | Event
Advanced Diploma of Business Bachelor of Business
Management | Cafe or Restaurant Owner | Resort
International Restaurant Management International Restaurant Management
Management | General Manager | Food and Beverage
28 UNITS
Manager | Sommelier 20 UNITS

George Burford
Bachelor of Business (International
Hotel Management)

“Le Cordon Bleu helped fast track my

career and provided me with a globally-
recognised qualification you wouldn’t get
anywhere else.”

Read full story

Le Cordon Bleu Australia 2025 | 2026 Programs 14

 Bachelor of Business CRICOS Code 107447B
Sydney | Melbourne

The Bachelor of Business (BBus) focuses on professional and personal development, combining contemporary student and employer requirements
with the latest practical and theoretical knowledge. This course includes immersive work-integrated learning that allows you to explore a range of
roles and options across the hospitality spectrum.

This is a very hands-on course which requires supervised placements and a desire to learn on the job. All units combine theory and practice to
prepare you for immediate employment on graduation. For the BBus, you need to select at least one Major by the end of your first year.

COURSE STRUCTURE

Year One Units Year Two Units Year Three Units

ƒ Reasoning and Communication ƒ Business Law ƒ Decision Making and Leadership
ƒ Business Information Systems ƒ Business Finance ƒ Strategic Management
ƒ Management and Organisational Behaviour ƒ 4 x Major/Minor/Elective units ƒ 3 x Major/Minor/Elective units
ƒ Design Thinking in Business ƒ 13-week WIL placement ƒ 13-week WIL placement
ƒ Business Data Analysis
ƒ Accounting Principles and Practice
ƒ Workplace Health and Safety Potential career paths
Business Consultant | Business Owner | Project Manager | Business Strategist | General Manager |
ƒ Introduction to Marketing
Business Development Manager | Risk Manager | Business Advisor | Operations Manager
ƒ Foundation Theory and Practice

Associate Degree
Diploma in Business in Business Bachelor of Business
8 UNITS 16 UNITS 24 UNITS

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Sydney, Melbourne. Age: Minimum 18. Exams, tests, essays, journals, reports, Full-time | Part-time available for
3 years (inc. x2 WIL placements). presentations, discussions and practical domestic students.
Intakes: Jan, Aug. Satisfactory completion of Year 12 or activities.
equivalent. FEE-HELP available to eligible Australian
Unit credit and/or Recognition of citizens.
ATAR 60 or higher. Prior Learning (RPL) from previous
study, skills and knowledge will be
English: Academic IELTS 6.0 with no assessed on a case-by-case basis upon Learn more
band score below 5.5. application.
CUSTOMISE YOUR STUDIES

Create your own unique study plan Start with a common foundation The scheduling of units allows you to
for your degree with our ‘building unit, then choose any combination take catch-up units or advance your
block’ model. Each subject is a of Majors, Minors and Electives that studies more quickly if you are doing
building block towards achieving the work best for you. well.
overall course learning outcomes.

15 School of Culinary Arts and Sciences | School of Business

 Education that empowers.

Bachelor of Business Administration CRICOS Code 107448A

Sydney | Melbourne

What does a business need in order to thrive? How do you target your market, recruit the right people, develop new products and services, deliver
efficiently and control cash flow? The Bachelor of Business Administration (BBA) provides a deep understanding of the modern business world for a
broad range of careers.

Learn the knowledge and skills needed to start or manage a business through theory and practice. Plus, you can tailor your learning with the
selection of one Minor and up to nine Electives if you wish, or even two Majors, with a range of choices in between.

COURSE STRUCTURE

Year One Units Year Two Units Year Three Units

ƒ Reasoning and Communication ƒ Business Law ƒ Decision Making and Leadership
ƒ Business Information Systems ƒ Business Finance ƒ Strategic Management
ƒ Management and Organisational Behaviour ƒ 6 x Major/Minor/Elective units ƒ 6 x Major/Minor/Elective units
ƒ Design Thinking in Business
ƒ Business Data Analysis
ƒ Accounting Principles and Practice Potential career paths
ƒ Workplace Health and Safety Business Owner | Business Consultant | Business Strategist | Business Development Manager | Business
ƒ Introduction to Marketing Analyst | Project Manager | Business and Workplace Advisor

Associate Degree Bachelor of Business

Diploma in Business in Business Administration
8 UNITS 16 UNITS 24 UNITS

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Sydney, Melbourne. Age: Minimum 18. Exams, tests, essays, journals, reports, Full-time | Part-time available for
3 years. presentations, discussions and practical domestic students.
Intakes: Ja.n, Aug. Satisfactory completion of Year 12 or activities.
equivalent. FEE-HELP available to eligible Australian
Unit credit and/or Recognition of citizens.
ATAR 60 or higher. Prior Learning (RPL) from previous
study, skills and knowledge will be
English: Academic IELTS 6.0 with no assessed on a case-by-case basis upon Learn more
band score below 5.5. application.

Minors are formed by selecting three With a range of Majors, Minors and If for any reason you need to exit
units from any Major, and Electives Electives to choose from, you can early, depending on the course, you
can be individual units from any customise the degree outcomes to can receive a Diploma or Associate
Major. suit your aspirations. An individual Degree in Business on completion of
study plan will be developed at the the required subjects.
time of application.

Le Cordon Bleu Australia 2025 | 2026 Programs 16

 Student today, leader tomorrow.

Master of
Applied Hospitality Management CRICOS Code 107453D
Melbourne

The Master of Applied Hospitality Management (MAHM) focuses on the skills, understanding and knowledge to be a leader in hospitality. This
course will equip you for a rewarding career in a range of hospitality roles, to be work-ready prior to graduation and set you on the path to
success. Emphasis is placed on acquiring the ‘soft’, as well as technical skills required to manage a modern hospitality business, from hospitality
operations to business continuity management.

Service quality management and project design are integral to the course, along with business planning, both of which set the foundations for
an entrepreneurial and creative mindset that differentiates Le Cordon Bleu's MAHM from others that are less focused on the customer experience
and problem-solving.

COURSE STRUCTURE

Year One: Introductory Units Year Two: Intermediate and Advanced Units
ƒ Accounting for Managers ƒ Revenue Management
ƒ People, Leadership and Performance ƒ Service Quality Management
ƒ Research Methods for Decision Making ƒ Hospitality Business Planning (Capstone)
ƒ Business Continuity Management ƒ Elective Unit
ƒ Marketing Management ƒ 2 x 13-week WIL placements
ƒ Managing Hospitality in the International Context
ƒ Operations Management
ƒ Elective unit

Potential career paths

Business Owner | Chief Strategy Officer | Financial Controller | Food Business Consultant | Hotel Department Head | Director of Human Resources | Company
Director | Sales and Marketing Director | Project Manager

Graduate Certificate in Graduate Diploma in Master of Applied

Hospitality Operations Hospitality Operations Hospitality Management
4 UNITS 8 UNITS 16 UNITS

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Melbourne. Age: Minimum 18. Exams, tests, essays, journals, reports, Full-time | Part-time available for
2 years (inc. 2 x 13-week WIL presentations, discussions and practical domestic students.
placements for MAHM). Bachelor degree or 3 years’ relevant activities.
FEE-HELP available to eligible Australian
Intakes: Jan, May, Aug. work experience at management level.
Unit credit and/or Recognition of citizens.
Prior Learning (RPL) from previous
English: Academic IELTS 6.5 with no
study, skills and knowledge will be
band score below 6.0.
assessed on a case-by-case basis upon
application.

17 School of Culinary Arts and Sciences | School of Business

Master of
Business Administration CRICOS Code 107454C
Melbourne

Whether you want to join a hospitality business, a government organisation, an established firm, or even start your own, the career options with
the Master of Business Administration (MBA) are limitless.

Build the professional skillset needed to deal with challenges in the corporate world. You will have an opportunity to study the operations of
organisations, strategy, design and production, resource acquisition, business processes and more. This course is perfect if you want to learn how
to apply theory in a business environment.
COURSE STRUCTURE

Year One: Introductory Units Year Two: Intermediate and Advanced Units
ƒ Accounting for Managers ƒ Knowledge Management
ƒ People, Leadership and Performance ƒ Business Analysis
ƒ Research Methods for Decision Making ƒ Corporate Governance and Social Responsibility (Capstone)
ƒ Business Continuity Management ƒ 1 x Elective unit
ƒ Marketing Management ƒ 4 x Specialisation units
ƒ Financial Accounting and Reporting
ƒ Design Thinking and Innovation
ƒ 1 x Elective unit

Potential career paths

Business Owner | Chief Strategy Officer | Financial Controller | Food Business Consultant | Hotel Department Head | Director of Human Resources | Company
Director | Sales and Marketing Director | Project Manager

Graduate Certificate in Graduate Diploma in Master of

Management Management Business Administration
4 UNITS 8 UNITS 16 UNITS

MASTER’S SPECIALISATION
Hospitality Management
The Specialisation in Hospitality understanding of how to strategically UNITS CAMPUS OFFERED
Management examines the hospitality manage a service-orientated Melbourne | Online
■ Service Quality Management
sector in the context of international organisation to ensure effective quality
■ Managing Hospitality in the
markets and operations, and explores management and service excellence.
International Context
POTENTIAL CAREER PATHS
the key factors and trends that influence Students will also apply project Hotel or Tourism General Manager |
■ Operations Management
hospitality managers’ decision- conceptualisation and management Area Director of Operations | Head of
■ Revenue Management
making and methods. Students will techniques to hospitality businesses Department (applied to any division)
analyse the changing landscape of and their operations, with an emphasis
hospitality operations, contemporary on initiating and planning projects in a
hospitality business models and timely and cost-effective manner.
operational structures, developing an

Le Cordon Bleu Australia 2025 | 2026 Programs 18

 Master of
Professional Accounting CRICOS Code 113965G
Melbourne

Gain a global accounting qualification with a competitive edge in hospitality and service industries through our Master of Professional Accounting
(MPA). Fully accredited by CPA Australia and CAANZ, this degree is designed to launch your career in accounting leadership roles across a wide
range of industries, while giving you an exclusive advantage in the booming hospitality sector.

Students receive rigorous, globally-recognised accounting training enhanced by our world-leading reputation in hospitality. You’ll master core
accounting principles while applying them to real-world hospitality scenarios, building a unique skillset that sets you apart from traditional
accounting graduates.

You will gain expertise in interpreting hospitality-specific financial metrics such as Revenue Per Available Room (RevPAR), Average Daily Rate (ADR)
and food cost ratios - critical knowledge for organisations operating in hospitality and broader service industries.

Electives to tailor your learning

To further tailor your expertise, the MPA offers electives including Advanced Taxation Law and Practice, Business and Professional Ethics, Strategic
Management, Business Continuity Management, Business Analysis and Research Methods for Decision Making. These options allow you to
customise your learning to meet your career goals and expand your professional capabilities.

COURSE STRUCTURE

Year 1 Units Year 2 Units

Graduate Certificate in Professional Accounting Master of Professional Accounting
ƒ People, Leadership & Performance ƒ Business Risk Management
ƒ Data Analysis & Interpretation ƒ Managerial Finance
ƒ Accounting for Managers ƒ Corporate Accounting
ƒ Accounting Information Systems ƒ Audit & Assurance
ƒ Taxation Law & Practice
Graduate Diploma in Professional Accounting ƒ Corporate Governance & Social Responsibility (Capstone)
ƒ Managerial Economics ƒ x2 Specified Electives
ƒ Financial Accounting and Reporting
ƒ Management Accounting
ƒ Business & Corporations Law

Potential career paths

Financial Accountant | Management Accountant | Tax Accountant | Auditor | Business Analyst | Finance Manager | Corporate Treasurer

Graduate Certificate in Graduate Diploma in Master of

Professional Accounting Professional Accounting Professional Accounting
4 UNITS 8 UNITS 16 UNITS

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Melbourne. Age: Minimum 18. Exams, assignments, reports, Full-time or part-time equivalent.
2 years. presentations, case studies and
Intakes: Jan, Aug. Higher Education qualification at practical applications. FEE-HELP available to eligible Australian
AQF level 7 or OR three years’ work Unit credit and/or Recognition of citizens.
experience at management level. Prior Learning (RPL) from previous
English: Academic IELTS 6.5 with no study, skills and knowledge will be
band score below 6.0. assessed on a case-by-case basis upon
application.

19 School of Culinary Arts and Sciences | School of Business

Master of
Applied Supply Chain Management CRICOS Code 113968D
Melbourne

Advance your career with our Master of Applied Supply Chain Management (MASCM), a globally-recognised qualification certified by the
Chartered Institute of Logistics and Transport Australia (CILTA). Designed to meet international industry standards, this innovative program not
only builds deep expertise in professional supply chain management, but offers specialised hospitality and service sector contextualisation - a
unique advantage for graduates aiming for leadership roles across diverse industries worldwide.

Upon completing this degree, you will:

ƒ Master a broad body of knowledge relating to modern supply chain management, integrating innovative techniques and research methods.
ƒ Apply critical thinking to real-world supply chain challenges, focusing on both traditional industries and hospitality services.
ƒ Analyse complex quantitative and qualitative data to make strategic decisions and optimise supply chain performance.
ƒ Communicate professionally with both specialist and non-specialist audiences, enhancing service delivery and customer experience.
ƒ Lead projects and initiatives with adaptability, accountability, and a strong commitment to stakeholder and community expectations.

Electives to tailor your learning

Select from a range of electives such as Knowledge Management, Business Analysis, Business Continuity Management and Occupational Health,
Safety & Environmental Management. These options allow you to customise your learning to meet your career goals and expand your professional
capabilities.

COURSE STRUCTURE

Year 1 Units Year 2 Units

Graduate Certificate in Hospitality Operations Master of Applied Supply Chain Management
ƒ People, Leadership & Performance ƒ Network Planning
ƒ Marketing Management ƒ Demand & Inventory Management
ƒ Accounting for Managers ƒ Food Supply Chain Management
ƒ Service Quality Management ƒ Research Methods for Decision Making
ƒ Supply Chain Performance Management
Graduate Diploma in Supply Chain Management ƒ Supply Chain Applied Research Project (Double Unit Capstone)
ƒ Supply Chain Planning ƒ x1 Specified Elective
ƒ Operations Management
ƒ Supply Chain Strategy
ƒ Project Management Principles and Techniques

Potential career paths

Supply Chain Manager | Procurement Manager | Logistics Manager | Operations Manager | Strategic Sourcing Manager | Business Analyst

Graduate Certificate in Graduate Diploma in Master of

Hospitality Operations Supply Chain Management Business Administration
4 UNITS 8 UNITS 15 UNITS

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Melbourne. Age: Minimum 18. Exams, assignments, reports, Full-time or part-time equivalent.
2 years. presentations, case studies and
Intakes: Jan, Aug. Higher Education qualification at practical applications. FEE-HELP available to eligible Australian
AQF level 7 or OR three years’ work Unit credit and/or Recognition of citizens.
experience at management level. Prior Learning (RPL) from previous
English: Academic IELTS 6.5 with no study, skills and knowledge will be
band score below 6.0. assessed on a case-by-case basis upon
application.

Le Cordon Bleu Australia 2025 | 2026 Programs 20

 Master of
International Hospitality Management CRICOS Code 088614J
Adelaide

Fast-track your senior management career with a postgraduate degree in International Hospitality Management. Explore hospitality leadership from
different angles: strategic principles, service quality management plus risk and project management, to form a well-rounded skillset to lead in a global
context. Learn with innovative technologies to position yourself and confidently meet evolving industry demands.

Hospitality industry experience allows you to refine and develop your management style in a Work Integrated Learning (WIL) placement, where you
will apply on-campus learning in a hospitality business context. With support from a dedicated Industry Engagement team, this work-based learning
experience builds a foundation for your career and gives you real-world skills to succeed.

COURSE STRUCTURE

Year 1 Units Year 2 Units

Graduate Certificate in International Hospitality Master of International Hospitality Management
Management ■ Strategic Principles
■ Service Quality Management ■ Successful Hospitality Project Design
■ People, Leadership and Performance ■ Applied Hospitality Management (double unit)
■ Global Business Environment ■ 6-month WIL placement (double unit)
■ Accounting for Management

Graduate Diploma in International Hospitality

Management
■ Marketing Management
■ Managing Hospitality in the International Context
■ Research for Business Decision-Making
■ Risk and Contingency Management

Potential career paths

General Manager | Business Development Manager | Rooms Division Manager | Events Management | Human Resources Manager | Hotel Finance Manager |
Revenue Manager | Sales and Marketing Manager

Graduate Certificate in Graduate Diploma in Master of

International Hospitality International Hospitality International Hospitality
Management Management Management
4 UNITS 8 UNITS 12 UNITS

DURATION & INTAKES ENTRY REQUIREMENTS ASSESSMENT & CREDIT STUDY MODE & OTHER
Adelaide. Age: Minimum 18. Exams, tests, essays, journals, reports, Full-time.
2 years (inc. 1 x WIL placement). presentations, discussions and practical
Intake: Aug. Bachelor degree or 3 years’ relevant activities. FEE-HELP available to eligible Australian
work experience at management level. citizens.
Unit credit and/or Recognition of
Prior Learning (RPL) from previous
English: Academic IELTS 6.5 with no
study, skills and knowledge will be
band score below 6.0.
assessed on a case-by-case basis upon
application.

21 School of Culinary Arts and Sciences | School of Business

Industry Engagement
Bridging the gap between your studies and dream career, our Industry Engagement team nurtures relationships with industry partners and
actively seeks work opportunities for current students. The Industry Engagement team supports your journey in Work Integrated Learning
(WIL) with placements, specialised workshops, one-on-one coaching sessions, career pathway consultations and career exhibitions. The WIL
program enables you to apply the skills and knowledge learned on campus to the workplace.

With placements of up to six months, you will gain industry experience and build your network before you even graduate, empowering you
to stand out from the crowd. With Le Cordon Bleu’s extensive network of industry partners, including luxury establishments and international
brands, students can undertake WIL just about anywhere in the world, from Chef Hat Award restaurants to five-star hotels and resorts.

“ At Le Cordon Bleu Australia, we provide our students with essential employability

skills to help them succeed in their future careers. Our Industry Engagement team
works with some of the best industry partners in the country and overseas to
source industry placement opportunities. In addition, we provide a unique and
personalised service to each student in preparation for or during their industry
placement.

- Dr. Cristina Rodrigues, Head of Industry Engagement and Alumni

What our industry partners say about us:

Matt Boyle
Head Chef, Attica Restaurant, Melbourne

“All the students that have come to Attica are willing to learn and very determined to get the most out of their time at Attica. The
six months go by pretty quickly, so they definitely have their heads down and are willing to push themselves.”

Philippe Kronberg
Hotel General Manager, Shangri-La, Sydney

“Having students is very valuable as we nurture them along their career path and our teams, in turn, gain a deeper
understanding of current trends in hospitality education. The hotel also identifies talent and supports ambitious career starters
by encouraging students to join us as colleagues after graduation.”

Matilda Smith
Owner and Founder, Penny for Pound, Melbourne

“We’ve got a couple of people who started with us as industry placement students and are now full-time employees and they’re
really valued members of the team. To anyone thinking of studying with Le Cordon Bleu, I would say give it a go. Take everything
in that you can, not just from the kitchen but from the relationships that you make there as well.”

Be part of our growing alumni network

One of the great benefits studying with Le Cordon Bleu is that once you graduate, you become part of our international Le Cordon Bleu alumni
network. It is a relationship that exists for life both on a personal and professional level. Your membership allows you to stay connected with
friends made during your studies and partake in exclusive alumni events, masterclasses or industry talks. Whether you are about to start your
career, change careers, take up promotional opportunities in new locations, or go on exciting gastronomic adventures, as a Le Cordon Bleu
alumni you will always feel connected and supported. Connect with us on today.

Le Cordon Bleu Australia 2025 | 2026 Programs 22

 Melbourne
Melbourne is ranked as Australia’s most livable city – and it’s easy to Population: 5 million
see why. Often referred to as a foodie’s paradise, Melbourne is famed
for its thriving restaurant and café culture, rich art and music scene,
Climate:
cultural diversity and bayside location. Plus, it’s home to many of
Melbourne’s climate is temperate with mild winters and pleasantly warm
Australia’s acclaimed chefs, offering cuisines from across the world.
summers. The city is well-known for its changeable weather conditions
with unpredictable temperatures most pronounced in spring and summer.
This eclectic Australian city has something for everyone and, with
two Le Cordon Bleu campuses in Moorabbin and Chadstone, there’s
Distance from Moorabbin campus to Melbourne City Centre:
never a dull moment on and off campus. Le Cordon Bleu Moorabbin 25 km (approx 30 minutes)
is home to our world-class Culinary Arts and Sciences school, just a
half-hour drive from the Melbourne CBD. Here you will find fully- Distance from Chadstone campus to Melbourne City Centre:
18 km(approx 20 minutes)
equipped training kitchens, a bakery, restaurant facilities and student
accommodation close by.
Cost of living: 
Our Higher Education degrees are taught out of our Chadstone
campus, surrounded by parks and green, open spaces. With a huge Holmesglen, Moorabbin Campus Chadstone Campus
Le Cordon Bleu Australia Pty Ltd is Corner of Batesford and Warrigal Roads,
range of cafés, bars, shops and transport options, Chadstone provides the Registered Training Organisation Chadstone VIC 3148
the perfect space to inspire your hospitality dream. (RTO) for vocational courses and Higher
Education Provider for undergraduate and
postgraduate programs. The courses are
To learn more about affordability and living in Melbourne visit delivered in association with Holmesglen,
studyinaustralia.gov.au and studymelbourne.vic.gov.au Moorabbin Campus.

488 South Road, Moorabbin, VIC 3189

holmesglen.edu.au
CRICOS Provider No: 00012G RTO: 0416

Learn about the offerings in Melbourne

23 School of Culinary Arts and Sciences | School of Business

Sydney
Sydney is Australia’s largest city, boasting a vibrant nightlife, Chef Population: 5.23 million
Hatted restaurants, exclusive bars and a full calendar of events all year
around. Climate:
The climate of Sydney is humid subtropical, shifting from mild and cool
There’s never a dull moment in this iconic metropolis, which is built in winter to warm and hot in the summer, with no extreme seasonal
around a sparkling harbour that attracts millions of tourists every year. differences as the weather is moderated by proximity to the ocean,
What’s more, the city’s skyline is adorned with some of the world’s although more contrasting temperatures are recorded in the inland
biggest attractions, including the Sydney Harbour Bridge, Sydney
western suburbs.
Opera House and Sydney Tower Eye.

Plus, with more than 500 unique neighbourhoods in 12,000 square Distance from Sydney campus to Sydney City Centre:
kilometres, Sydney has the largest multicultural population in 17 km (approx 30 minutes)
Australia.
Cost of living: 
Be inspired in this fast-paced city and join the next generation of
professionals at Le Cordon Bleu Sydney, located in the leafy-green TAFE NSW, Ryde Campus
suburb of Ryde. It is home to fully-equipped training facilities Le Cordon Bleu Australia Pty Ltd is the
Registered Training Organisation (RTO) for
including kitchens, masterclass-style lecture theatres and restaurants vocational courses and Higher Education
to help you achieve success. Provider for undergraduate and postgraduate
programs. Our courses as well are delivered in
association with TAFE NSW, Ryde Campus.
To learn more about affordability and living in Sydney visit
studyinaustralia.gov.au and study.sydney 250 Blaxland Road, Ryde NSW 2112
tafensw.edu.au
CRICOS Provider No: 00591E RTO: 90003

Learn about the offerings in Sydney

Le Cordon Bleu Australia 2025 | 2026 Programs 24

 Adelaide
Adelaide is Australia’s best kept secret. If you are looking for a relaxed Population: 1.7 million
city, an affordable lifestyle and sunny Mediterranean climate, Adelaide
is for you.
Climate:
Adelaide has a Mediterranean climate with cool to mild winters,
Students at our Adelaide campus enjoy a vibrant city surrounded
moderate rainfall and hot, dry summers. Despite the occasional hot
by parklands, open spaces and quiet suburbs, with a thriving
day, most people find Adelaide summers more pleasant than those in
multicultural food, wine and art scene. From the world-renowned
Sydney, Brisbane or Perth as Adelaide enjoys the lowest humidity of
wine region of Barossa Valley, down to the picture-perfect beaches of
Port Willunga, Adelaide truly is a unique place to live, work and play. any Australian city.

Known as the Festival State, Adelaide often comes alive with events Distance from Adelaide campus to Adelaide City Centre:
that provide locals and visitors with a plethora of cultural experiences, 10 km (approx 20 minutes)
plus the opportunity to indulge in great food and wine at its many chic
bars, restaurants and hotels.
Cost of living: 
Our Regency Park campus offers the perfect place to gain a globally- TAFE SA, Regency International Centre
recognised education, backed by talented lecturers in fully-equipped Le Cordon Bleu Australia Pty Ltd is the
training facilities. The grounds are surrounded by leafy green spaces, Registered Training Organisation (RTO) for
vocational courses, and Higher Education
free on-site parking and student accommodation, plus cafés and Provider for undergraduate programs. Our
shopping centres to ensure a seamless blend between campus life courses are delivered in association with
and leisure. TAFE SA Regency International Centre for
Hospitality, Leisure and Food Studies.

With a reputation for attracting international business, Adelaide is 137 Days Rd, Regency Park SA 5010
tafesa.edu.au
a haven for budding food entrepreneurs and aspiring hospitality CRICOS Provider No: 00092B RTO: 41026
business owners.

To learn more about affordability and studying in Adelaide,

visit studyadelaide.com Learn about the offerings in Adelaide

25 School of Culinary Arts and Sciences | School of Business

Brisbane
With 300 days of sunshine a year, Queensland’s capital city Brisbane Population: 2.4 million
is a subtropical paradise. The breathtaking Great Barrier Reef,
Daintree Forest, famous theme parks and sun-soaked surf beaches of
Climate:
Queensland attract nearly 8 million visitors a year.
The climate of Brisbane is subtropical with very mild, relatively dry
winters and hot, rainy summers. In winter, due to its location, the city
The city boasts an extensive music, sporting and cultural events
is more sheltered from wind, rain and cold than the southern cities
calendar that takes advantage of the year-round temperate climate.
(Melbourne and Adelaide). Brisbane is sheltered from heatwaves
coming from the desert, as ocean currents prevail in summer.
Le Cordon Bleu’s Brisbane campus is surrounded by popular cafés,
restaurants, bars, art galleries, parklands and malls. It’s also within
walking distance of many student accommodation options, making it Distance from Brisbane campus to Brisbane City Centre:
easy and hassle-free to get around, without the need for transport. 1.7 km (approx 10 minutes)

To learn more about affordability and living in Brisbane visit Cost of living: 
choosebrisbane.com.au/study
TAFE Queensland, South Brisbane Campus
Le Cordon Bleu Australia Pty Ltd is the
Registered Training Organisation (RTO) for
vocational courses, and Higher Education
Provider for undergraduate and postgraduate
programs. The courses are delivered in
association with TAFE Queensland at the South
Bank campus.

66 Ernest Street, South Brisbane QLD 4101

tafeqld.edu.au
CRICOS Provider No: 03020E RTO: 0275

Learn about the offerings in Brisbane

Le Cordon Bleu Australia 2025 | 2026 Programs 26

 How to Apply
Apply online Applying for a student visa
You can apply for any of our programs using our online application tool. This method Once we receive your fee payment we will send you a Receipt of Payment, Confirmation
ensures your application is processed efficiently, allowing the Le Cordon Bleu of Enrolment and an eCoE (Electronic Confirmation of Enrolment). International
Admissions Office to issue your Letter of Offer promptly. To apply online visit: students will need this eCoE to apply for a Student Visa. More information on applying
cordonbleu.edu/australia/how-to-apply/en for Student Visas is available at homeaffairs.gov.au/

International students must complete the Simplified Student Visa Framework (SSVF) Travel
form. Once you have obtained your Australian Student Visa, you are able to book and pay for
your flights to Australia. You should arrange to arrive in Australia at least 2 days before
Complete your application form the commencement of the program as stated on your confirmation package.
The online application form includes all the information required to enrol in the course
of your choice. A non-refundable application fee of $250 must be paid when you Arrival and accommodation
submit your application. If you need assistance or have any questions, please contact To arrange accommodation ahead of your arrival, refer to the Pre-Arrival Guide sent
us at [email protected] with your confirmation package.

Prepare your supporting documents Welcome

You must include all the supporting documents with your application form. Please Le Cordon Bleu welcomes you. Please join your fellow students for the Le Cordon Bleu
ensure that all documents are certified, valid and ready to submit with your application. Orientation program at each campus and commence your studies.

Assessing your application For more information or assistance please contact us:
Once we receive your application we will assess whether you meet the entry T: +61 8 8348 3000
requirements for the course you have selected. E: [email protected]

Letter of Offer
When your application is approved, we will send you a Letter of Offer. This will include
the details about your enrolment, acceptance form and payment details.

Fee payable
Please click the ‘Accept Offer’ button in your Letter of Offer and arrange the fee
payment at your earliest convenience. Completing both steps well before your course
start date will help ensure your place is secured.

FEES & REFUNDS POLICY

All information pertaining to the Fees, Refunds and Conditions policy of Le Cordon Bleu Policies referring to enrolment, cancellation and refunds:
Australia as well as Admissions Procedures can be accessed on our website by visiting cordonbleu.edu/australia/general-policies/en
the links provided below.
Current tuition fees are published on the programs page of our website:
DOMESTIC STUDENTS cordonbleu.edu/australia/programmes/en
(Fees, Conditions and Refunds Policy):
cordonbleu.edu/australia/general-policies/en Further information for international students:
internationaleducation.gov.au/regulatory-information/pages/
INTERNATIONAL STUDENTS regulatoryinformation.aspx
(Fees, Conditions and Refunds Policy):
cordonbleu.edu/australia/general-policies/en

ACADEMIC POLICIES & PROCEDURES

Le Cordon Bleu’s policies ensure uniformity and consistency in decision making Academic policies are program specific. If you are enrolled in a vocational program
and operational procedures. They act as a guiding frame of reference for how the (e.g., Certificate III in Cuisine), refer to the policies listed under Culinary Arts Programs.
organisation deals with its day-to-day operational issues and ensure it complies with If you are enrolled in a higher education program (e.g., Bachelor of Business, or
Government legislation and educational regulation. Master of Business Administration), refer to policies listed under Higher Education
Programs. Note that there are specific policies that relate only to the MIHM (Master of
Our policies are consistent with the values of the organisation and are internally International Hospitality Management) program.
governed by the Corporate and Academic Boards. They are regularly reviewed to
ensure they meet all the needs of staff and students, and all levels of Le Cordon Further information:
Bleu are involved in the development and implementation of policies to promote cordonbleu.edu/australia/academic-policies/en
awareness, understanding, ownership and compliance.

The ‘Le Cordon Bleu’ logo [as used in this brochure] and the words ‘Le Cordon Bleu’ are Le Cordon Bleu reserves the right to alter, amend or delete any program, fee, course, admission
trademarks of Le Cordon Bleu International BV registered in numerous countries throughout the requirement, mode of delivery or other arrangement without prior notice.
world in respect of many classes of goods and services and which may also be protected in other
countries by laws relating to unfair competition, passing off and/or similar concepts. CRICOS CODE 02380M | RTO 4959
Information correct at time of printing: August 2025

27 School of Culinary Arts and Sciences | School of Business

ENROLMENT ENQUIRIES
OCEANIA SOUTH EAST ASIA NORTH ASIA
Australia HEAD OFFICE Thailand China
Level 2, D & E Block Le Cordon Bleu International Regional Office, Thailand 2F, Building 1, No. 1458 Pu Dong Nan Rd Shanghai,
Days Road, Regency Park, South Australia, Trendy Office Building Level 6, Room 12. China 200122
5010 Australia Sukhumvit Soi 13 Klongtoey-Nua Wattana Bangkok T: +86 400 118 1895
T: +61 8 8348 3000 10110, Thailand E: [email protected]
F: +61 8 8346 3755 E: [email protected]
E: [email protected] Le Cordon Bleu Great China RSU:
Indonesia Shanghai: T: +86 400 118 1895
CAMPUSES Wisma 46 Kota BNI 48th Floor WeChat: lecordonbleucust5
ADELAIDE Jln. Jend Sudirman Kav. 1 Kaohsiung: T: +886 800307688
Level 2, D and E Block, Jakarta. 10220 Indonesia Hong Kong: T: +852 61322706
137 Days Rd Regency Park M: +62811 900 421
South Australia 5010 E: [email protected] Korea
T: +61 8 8348 3000 Le Cordon Bleu Korea RSU
SOUTH ASIA Suite 1714,
BRISBANE India Hanshin Intervalley
111 Colchester Street, South Bank, Bangalore 24 West Bldg., 322 Teheranro
Queensland 4101 T: +91 98198 78173 Gangnam Gu, Seoul,
T: +61 7 3244 5965 06211 Korea
Delhi NCR T: +82 2 6204 5775 F: +82 2 2183 0583
MELBOURNE T: +91 84478 61198 E: [email protected]
488 South Road, Moorabbin
Victoria 3189 Mumbai NORTH AMERICA
T: +61 3 9559 3500 T: +91 93217 71519 U.S.A.
T: +91 88844 00775 Le Cordon Bleu, Inc.
SYDNEY T: +91 96192 75876 1460 Broadway
250 Blaxland Road, Ryde E: [email protected] Lobby 1
New South Wales 2112 New York, NY 10036
T: +61 2 8878 3100 T: +1 212 641-0331
E: [email protected]
New Zealand
Level 2, 52 Cuba Street, Te Aro
Wellington 6011, New Zealand
T: +64 (0)4 4729800 F: +64 (0)4 4729805
E: [email protected]

Le Cordon Bleu Australia 2025 | 2026 Programs 28

Le Cordon Bleu Australia
Head Office
Level 2, D & E Block
137 Days Road, Regency Park SA 5010
T: +61 8 8348 3000
F: +61 8 8346 3755
Toll Free 1800 064 802
E: [email protected]

CRICOS CODE 02380M

RTO 4959
TEQSA Provider Code: PRV12100
cordonbleu.edu/australia lecordonbleuaustralia