The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. This program 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, canapes, French pastries and cakes and meat, poultry and seafood dishes.
April 2027
Sydney Campus
250 Blaxland Road,
Ryde,
New South Wales,
2112, Sydney, Australia
January 2027
Sydney Campus
250 Blaxland Road,
Ryde,
New South Wales,
2112, Sydney, Australia
Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
*There may be different IELTS requirements depending on your chosen course.
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