Regency Park, South Australia, Australia · 4 campuses
Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year. Le Cordon Bleu's Adelaide Campus is located in a vibrant city surrounded by beautiful parks, green open spaces and quiet suburbs with a thriving multicultural food, wine and art scene.
Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programmes. For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Regardless, students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling, and education.
Through their international faculty of Le Cordon Bleu Master Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning. The majority of teachers come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France. They pass on their knowledge of classic French cuisine and modern international culinary techniques to students.
Le Cordon Bleu combines innovation and creativity with tradition through the establishment of Bachelor’s and Master’s degrees in business that focus on the demands of a growing international hospitality industry.
Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programmes that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.
21 of 21 programs
AUD 14,597 Next intake January 2027
AUD 14,597 Next intake January 2027
AUD 14,597 Next intake January 2027
AUD 14,597 Next intake January 2027
AUD 14,597 Next intake January 2027
AUD 14,597 Next intake January 2027
AUD 14,597 Next intake January 2027
AUD 14,597 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 22,539 Next intake January 2027
AUD 27,275 Next intake January 2027
AUD 27,040 Next intake January 2027
AUD 27,040 Next intake January 2027
AUD 27,275 Next intake January 2027
Program information is subject to institution confirmation. Fees, deadlines, intakes and entry requirements may change.
| Study level | Programs | Tuition (per year) | Application fee |
|---|---|---|---|
| Certificate | 8 | AUD 14,597 | — |
| Undergraduate | 8 | AUD 22,539 | — |
| Postgraduate | 5 | AUD 27,040 – 27,275 | — |
Tuition is shown as published for each program and may change. Check the program page for the exact fee, deposit and other costs.
No scholarships are currently listed. Explore funding options.
Adelaide Campus
Regency Park, South Australia, Australia
Days Road
Brisbane Campus
South Bank, Queensland, Australia
111 Colchester Street
Melbourne Campus
Moorabbin, Victoria, Australia
488 South Road
Sydney Campus
Ryde, New South Wales, Australia
250 Blaxland Road
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Temporary Graduate visa / post-study pathway. Eligibility for the Temporary Graduate visa depends on the course, its CRICOS registration and duration, and the applicant's circumstances. Eligibility is checked for each program — see the program page.
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