Master of Applied Hospitality Management
The Master of Applied Hospitality Management program at Le Cordon Bleu, Australia, is d...
Certificate III in Commercial Cookery & Certificate III in Patisserie
Melbourne, Holmesglen, Moorabbin & Sydney
INTAKE: Jan, Apr, Jul & Sep
Program Overview
The Certificate III in Commercial Cookery & Certificate III in Patisserie provides students with a structured introduction to professional kitchen environments. The program focuses on developing practical cooking and pastry skills, food safety knowledge, and basic operational competencies required in commercial kitchens. Students gain exposure to both savoury and pastry disciplines, enabling them to explore multiple career pathways within the hospitality sector while building a solid foundation for further study.
Curriculum: The curriculum is designed to deliver intensive practical training supported by essential theoretical knowledge. Students learn fundamental cookery techniques, basic patisserie and baking skills, kitchen preparation, food hygiene practices, and safe equipment handling. The program also covers core topics such as workplace health and safety, time management, teamwork, and effective communication in hospitality environments. Practical kitchen sessions allow students to apply techniques in real-world settings, building confidence and technical competence.
Research Focus: While primarily skills-based, the program incorporates an applied learning approach that encourages observation, evaluation, and continuous improvement. Students engage with introductory research elements through practical assessments, recipe development, and case-based learning focused on kitchen efficiency, ingredient selection, and waste reduction. This foundational exposure supports the development of problem-solving skills and prepares students for more advanced culinary and hospitality studies.
Industry Engagement: Industry engagement is embedded throughout the program at Le Cordon Bleu Australia. Training is delivered by experienced culinary and pastry professionals who bring real-world industry insights into the classroom and kitchen. Students benefit from exposure to professional kitchen standards, industry-relevant practices, and workplace expectations, helping them transition smoothly into entry-level culinary roles within hospitality businesses.
Global Perspective: Le Cordon Bleu Australia provides students with a global perspective through its internationally recognised culinary education framework. The program introduces students to global food practices, professional kitchen standards, and multicultural working environments. Graduates develop transferable skills and cultural awareness that support career opportunities in hospitality settings both within Australia and internationally.
Location
Melbourne, Holmesglen, Moorabbin & Sydney
Score
IELTS 6
Tuition Fee
AUD 31752
Undergraduate Diploma Entry Requirements
Application Fee: AUD 250
Academic Qualifications: Applicants for undergraduate diploma programs typically require a minimum academic achievement of 65% or above in their Grade 12 from a recognized institution.
English Language Proficiency:
- IELTS: Overall band score of 6.0 with a minimum of 5.5 in each component.
Le Cordon Bleu, Australia, is dedicated to providing international students with opportunities for financial assistance through a range of scholarships. These scholarships are designed to support and recognize the academic excellence and passion of students pursuing culinary and hospitality education.
Le Cordon Bleu Australia Alumni Scholarships: Le Cordon Bleu, Australia, values its alumni and offers scholarships to support them in their academic and professional journey. These scholarships are open to international students who are former Le Cordon Bleu students and wish to further their culinary or hospitality education.
Industry Scholarships: Le Cordon Bleu collaborates with industry partners to offer scholarships to international students. These scholarships often have specific criteria and requirements related to the culinary and hospitality field, and they aim to promote industry growth and development.
Merit-Based Scholarships: Le Cordon Bleu, Australia, provides merit-based scholarships to international students who have demonstrated exceptional academic achievements and a strong culinary and hospitality excellence.
Graduates of the Certificate III in Commercial Cookery & Certificate III in Patisserie at Le Cordon Bleu, Australia, are well prepared for entry-level and progressive career opportunities within the global culinary and hospitality industry. The program equips students with fundamental cookery and pastry skills, practical kitchen knowledge, and an understanding of professional kitchen operations.
Commis Chef: Graduates may start their careers as Commis Chefs, assisting senior kitchen staff with food preparation, maintaining hygiene standards, and developing essential culinary skills in professional kitchen environments.
Cook: In the role of Cook, graduates prepare and present a variety of dishes according to standard recipes while ensuring food safety, quality, and consistency in commercial kitchens.
Commis Pâtissier: Graduates can work as Commis Pâtissiers, supporting pastry chefs with basic pastry preparation, baking tasks, and dessert production while learning professional patisserie techniques.
Pastry Assistant: Pastry Assistants help with the preparation of cakes, pastries, breads, and desserts, ensuring smooth operations within pastry kitchens and bakeries.
Bakery Assistant: In this role, graduates assist with bread production, dough preparation, and baked goods packaging in bakeries and food production environments.
Kitchen Assistant: Kitchen Assistants support daily kitchen operations through food preparation, cleaning, and maintaining workplace health and safety standards in hospitality establishments.
Food Preparation Worker: Graduates may work as Food Preparation Workers, handling ingredient preparation, portioning, and basic cooking tasks across restaurants and catering businesses.
Catering Assistant: Catering Assistants support catering operations for events and functions by assisting with food preparation, service coordination, and setup activities.
Hospitality Team Member: As Hospitality Team Members, graduates work across kitchen and service areas, supporting overall operations and gaining valuable industry experience.
Entry-Level Culinary Entrepreneur: Graduates may pursue small-scale food ventures such as home-based baking businesses, pop-up food stalls, or local catering services as they build industry experience.
