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Welcome to Le Cordon Bleu Australia

Le Cordon Bleu Australia has opened the door to one of the world’s most highly regarded hospitality qualifications.

Known as the leading provider of studies in hospitality management, gastronomy and culinary arts worldwide, Le Cordon Bleu educates over 20,000 students each year, from 70 nationalities, distributed across 47 schools in 27 different countries, sharing over a century of experience.

Within Australia, Le Cordon Bleu has schools in Adelaide, Sydney, Melbourne and Perth, and trains over 2,000 students each year in a range of world-class culinary arts and hospitality management programs. Education courses include hands-on experience, ensuring students gain practical skills within hospitality.

Le Cordon Bleu schools in Australia use state of the art facilities and highly qualified chefs to ensure that the education received by its students is of the highest quality. Le Cordon Bleu's unique combination of creativity and innovation, combined with tradition through Bachelors and Masters degrees provides students with the opportunity to fill the growing demands of the international hospitality industry.

Find out more about Le Cordon Bleu Australia by filling in your details and the school will contact you.

Education programs - Le Cordon Bleu Australia


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Contact information for Le Cordon Bleu Australia

Le Cordon Bleu Australia

250 Blaxland Road
2112 Ryde New South Wales

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Reviews by students

Julia Taylor   |   1/24/2017
As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
Samantha Gowing   |   1/24/2017
The Le Cordon Bleu Master of Gastronomic Tourism gives me an opportunity to distil my life experiences in the executive wellness arena into a recognized postgraduate qualification.
Dean Curkovic   |   1/24/2017
What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.