Le Cordon Bleu Australia Prospectus
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Le Cordon Bleu Australia Prospectus

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Why Le Cordon Bleu Australia? ...

Why Le Cordon Bleu Australia?

Le Cordon Bleu Australia offers a passport to a vibrant and exciting career in hospitality, culinary arts & tourism.

Le Cordon Bleu’s prestigious qualifications enable graduates with the right blend of passion, drive and commitment to reach the top of their chosen profession.

Graduate with a world renowned qualification that differentiates them from the crowd.

Studying with Le Cordon Bleu Australia offers you:

• a range of campus options in various Australian cities providing flexibility & choice
• a full suite of educational programs from diplomas through to postgraduate degrees - a comprehensive “one-stop” hospitality education
• highly qualified and experienced staff providing a world class educational experience
• state-of-the-art facilities
• access to industry placement opportunities in some of Australia’s finest resorts, restaurants, hotels, convention centres and kitchens
• an international network of graduates working in the finest culinary arts, hospitality and management establishments around the globe
• the enviable Australian lifestyle!

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Le Cordon Bleu Australia Prospectus Le Cordon Bleu Australia Prospectus Document Transcript

  • Experience the Art of Success Le Cordon Bleu Australia culinary & hospitality studies 2013 1
  • BienvenueWelcome to Le Cordon Bleu, one of the world’smost prominent organisations dedicated toculinary, food, wine, nutrition, restaurant,hotel and management education, founded inParis in 1895.Today Le Cordon Bleu has a presence in some 20 countries with more than40 international schools attended by 20,000 students annually - makingLe Cordon Bleu the only truly global educator in the culinary arts,hospitality and tourism management.Le Cordon Bleu is dedicated to preserving and passing on the mastery andapplication of the Culinary Arts through the classic cycle program andcontemporary molecular cuisine research as well as professional hospitalitymanagement through the Le Cordon Bleu undergraduate andpostgraduate programs.We invite you to share our knowledge and passion for the culinary arts,hospitality and management education and look forward to leading you ona journey of discovery that will last a lifetime.André J. CointreauPresident & CEO, Le Cordon Bleu 2
  • culinary culinary CULINARY ARTS pâtissier chef de cuisine chef sydney, new south wales sous chef Le Cordon Bleu Diplôme de Cuisine (Diploma of Cuisine) 10 banquet chef Le Cordon Bleu Diplôme de Pâtisserie (Diploma of Patisserie) 12 chef de partie Le Cordon Bleu Grand Diplôme (Grand Diploma of Cuisine & Patisserie) 14 FOOD SERVICE MANAGER RESTAURATEUR adelaide, south australia CATERING MANAGER Le Cordon Bleu professional culinary management program 18 food & beverage manager bachelors Sales and Marketing Front Office / Rooms Division Food and Beverage Manager bachelor & master’s degrees Sales Director Senior Receptionist Director Food & Beverage Operations Director of Sales & Marketing Front Office Supervisor Assistant General Manager Sales and Marketing Coordinator Assistant Front Office Manager General Manager, Food and Beverage adelaide, south australia Sales and Marketing Administrator Front Office Manager bachelor of business (wine entrepreneurship) 30 Rooms Division Manager Specialist Sectors Sales and Marketing Manager bachelor of business (food entrepreneurship) 32 Executive Assistant Manager Restaurant Consultant Key Account Manager bachelor of business (international hotel management) 34 General Manager Food & Beverage Business Consultant Group/Area Sales & Marketing Manager bachelor of business (international restaurant management) 36 Night Manager Food & Drink Importer/Exporter Vice President/President Sales & Reservations Manager Wine Specialist Marketing Food & Wine Marketer sydney, new south wales Finance Banqueting Research Specialist bachelor of business (international hotel management) 34 Assistant Banqueting Manager Trainee Manager food product developer bachelor of business (international restaurant management) 36 Catering Manager Cost Control food & wine sales specialist Sales Director Accounts Receivable/Payable food or wine entrepreneur melbourne, victoria Food & Beverage Manager Night Auditor Resident Manager bachelor of business (culinary management) 40 Hotel Accountant Assistant General Manager Director of Finance General Manager master’s General Manager Event Co-ordination Human Resource Management Corporate Hospitality Supervisor Rostering Supervisor Functions Manager Human Resources Coordinator Events Co-ordinator online Recruitment Manager Venue Manager master of gastronomic tourism 44 Training Manager Convention and Events Human Resources Manager Public Relations & Sales Director adelaide, south australia Director of Human Resources Sales Manager master of business administration (international hotel & restaurant management) 46 Resort Management General Manager master in international hospitality management 48 Senior Receptionist Food & Beverage Assistant Entertainment Director Outlet Supervisor Facilities Manager Sommelier Resident Manager Restaurant Manager General Manager Assistant Food & Beverage Manager experience le cordon bleu in australia industry placement 52 le cordon bleu alumni 53 explore a world of careers with delivery partners 54 english language providers 56 entry requirements 57 sydney, adelaide & melbourne le cordon bleu around the world 58 62 international hospitality, food, wine and management studies3 4
  • Le Cordon Bleu Classic Cycle Program sydney culinary arts - sydney Discover the Culinary Arts6 7
  • Le Cordon Bleu Classic Cycle Program Launch your career in the culinary arts, unlock the essence “THE CLASSIC CYCLE PROGRAM PROVIDED ME WITH superb of French cuisine through these courses and establish aculinary arts - sydney foundation of exemplary skills. The world’s most prestigious culinary education program teaches you how to master classic French techniques at the service of international fine cuisine and pâtisserie. CULINARY SKILLS & TECHNIQUES. the Bachelor of Business ADDS FURTHER MANAGEMENT & ENTREPRENEURIAL KNOWLEDGE IN ORDER TO OWN & OPERATE A SUCCESSFUL restaurant.” NICHOLAS CHAN DIPLÔME DE CUISINE (2011) STUDYING BACHELOR OF BUSINESS (INTERNATIONAL RESTAURANT MANAGEMENT) BECOME A LEADER IN THE CULINARY ARTS. COMPLETE OUR CLASSIC CYCLE PROGRAM IN SYDNEY. AFTER SUCCESSFULLY COMPLETING THE BASIC, INTERMEDIATE AND SUPERIOR CERTIFICATES FOR BOTH CUISINE AND PÂTISSERIE, AND A PRACTICAL INDUSTRY PLACEMENT COMPONENT, YOU WILL BE AWARDED THE COVETED LE CORDON BLEU GRAND DIPLÔME – RECOGNISED AS A BADGE OF EXCELLENCE THROUGHOUT THE CULINARY WORLD. IN ADDITION TO LE CORDON BLEU’S CLASSIC FRENCH MODULES, YOU ALSO RECEIVE AUSTRALIAN QUALIFICATION UNITS THROUGH A COMPREHENSIVE, NATIONALLY RECOGNISED SERIES OF CERTIFICATES AND DIPLOMAS. The Classic Cycle and Culinary Management programs are conducted Your competency will be assessed through practical and theory at Le Cordon Bleu Sydney Culinary Arts Institute, located within examinations, classroom and written homework activities, the Ryde College of the TAFE NSW Northern Sydney Institute. simulated training exercises and work performed during formal Starting dates include January, April, July and October. You will industry placements. learn from esteemed chefs, obtaining expertise and experience through Satisfactory completion of Year 11 or equivalent interstate/overseas the unrivalled Le Cordon Bleu teaching method that combines secondary education is required, and applicants must be 17.5 years demonstrations with hands-on practical classes, held over 3 - 4 days of age when the course commences. Overseas students must have a each week. minimum level of English proficiency to IELTS (Intensive English Certificate III in Hospitality (Commercial Cookery or Pâtisserie) Language Testing System) 5.5 with no Band Score below 5. includes a six-month industry placement component, organised by Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF). Le Cordon Bleu’s Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills. Magret de canard Duck breast, pommes boulanger, cinnamon, star anise, cloves, fresh cherries, duck glaze 8 9
  • Le Cordon BleuDiplôme de Cuisine Le Cordon Bleu Le Cordon Bleu Le Cordon BleuTake the first step towards mastering the art of cuisine.A comprehensive introduction to the culinary arts is provided Basic Cuisine Intermediate Cuisine Superior Cuisine COURSE CODE: SIT10307 COURSE CODE: SIT20307 COURSE CODE: SIT30807through three outstanding cuisine courses. Graduallyprogressing through more complex tasks, they provide Certificate I in Hospitality (Kitchen Operations) Certificate II in Hospitality (Kitchen Operations)* Certificate III in Hospitality (Commercial Cookery) CRICOS CODE: 066658A CRICOS CODE: 066659M CRICOS code: 076503D CRICOS CODE: 066660G CRICOS code 076504Cfundamental culinary skills, underpinned with Australian Prerequisite: Basic Cuisine Qualification Prerequisite: Intermediate Cuisine Qualificationqualification units. This course offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces The Intermediate Cuisine program, introduces you to classic French The Superior Cuisine program teaches you about contemporary classic French culinary techniques that underpin modern international regional dishes, applying techniques learned in the Basic Cuisine program. developments in French and international cuisine. Addressing menu cuisine, and focuses on mastering basic skills: from how to hold a knife This course emphasises the importance of mise en place - the proper trends from leading modern restaurant kitchens, you will tackle original properly, to preparing vegetables or trussing a chicken. Gradually, planning and preparation of food and equipment before cooking begins. recipes and fresh interpretations of French classics. Encouraged to be more more complex techniques are introduced. As you progress from You will also be introduced to a range of different presentation styles, from creative in your cooking and presentation, by successfully completing this individual dishes to a more expansive menu focus, you become skilled in platter to plate. course you will receive Le Diplôme de Cuisine. organisation, preparation and integrating ingredients to achieve dazzling flavours. French Study Modules French Study Modules Emphasis is placed on the importance of: Develop a creative approach to the preparation and service of French Study Modules Mise en place, organisation and workflow planning in the preparation and French classical and contemporary international cuisine menus. This program will provide you with an introduction to service of meals Meat, poultry and game preparations and cookery techniques, dish Classic French Cuisine. Classical French stocks, glazes, basic and advanced sauces and soups presentation and finishes French culinary terms and definitions Hors d’oeuvre, canapés, salads and appetisers Seafood preparations and cookery techniques, dish presentation The use and care of cookery equipment Vegetables, eggs and farinaceous cooking techniques and menu items and finishes Working in a safe and hygienic manner French pastries and cakes Cheese knowledge and uses Food preparation and mise en place Prepare and cook hot and cold desserts Menu trends and market application including food costing Work organisation and planning Career preparation and workplace communication Desserts à l’assiette Introduction to French Cuisine Preparation of foods for dietary, allergy and cultural requirements Seasonal and market influences in cuisine French classical cooking techniques Australian Units of Competency Classical and contemporary menus Variations of cooking methods SITHCCC008A Prepare stocks, sauces and soups Fonds de Cuisine – foundation sauces production Modern approaches to plate design and presentation to SITHCCC006A Prepare appetisers and salads restaurant standards Commodities – receiving and storage SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes Organise and prepare mise en place for a restaurant situation in a team SITHCCC013A Prepare hot and cold desserts Presentation and service requirements of the finished menu Australian Units of Competency SITHCCC014A Prepare pastries, cakes and yeast goods Teamwork SITHCCC001B Organise and prepare food SITXFSA001A Implement food safety procedures Career preparation and workplace communication SITHCCC002A Present food *Certificate II is only awarded after completion of Industry Placement SITHCCC005A Use basic methods of cookery SITHCCC004B Clean and maintain kitchen premises Australian Units of Competency SITHCCC003A Receive and store kitchen supplies SITHCCC010A Select, prepare and cook poultry SITXOHS002A Follow workplace hygiene procedures SITHFAB009A Provide responsible service of alcohol SITXOHS001B Follow health, safety and security procedures SITHCCC012A Select, prepare and cook meat SITXCOM001A Work with colleagues and customers SITHCCC011A Select, prepare and cook seafood SITXCOM002A Work in a socially diverse environment SITHCCC021B Handle and serve cheese SITHIND001B Develop and update hospitality industry knowledge *SITHCCC027A Prepare, cook and serve food for food service SITHCCC016A Develop cost-effective menus SITHCCC029A Prepare foods according to dietary and cultural needs SITXCCS002A Provide quality customer service SITXCOM003A Deal with conflict situations HLTFA301B Apply first aid SITXHRM001A Coach others in job skills SITHCCC028A Prepare, cook and serve food for menus Industry Placement - 6 months *Students gain valuable experience preparing and serving members of the dining public at one of several restaurants located on the Sydney campus. Coquilles Saint-Jacques 10 Seared scallops, zucchini, saffron beurre blanc, salmon roe 11
  • Le Cordon BleuDiplôme de Pâtisserie Le Cordon Bleu Le Cordon Bleu Le Cordon BleuLearn to master the great artistry of intricate pâtisserietechniques. You will progressively learn the secrets of classic and Basic Pâtisserie Intermediate Pâtisserie Superior Pâtisserie COURSE CODE: SIT10307 COURSE CODE: SIT20307 COURSE CODE: SIT31107contemporary French desserts, including chocolate and sugargarnishes used in leading restaurants, pâtisseries and cafés. Certificate I in Hospitality (Kitchen Operations) Certificate II in Hospitality (Kitchen Operations)* Certificate III in Hospitality (Pâtisserie) CRICOS CODE: 066658A CRICOS CODE: 066659M CRICOS code: 076503D CRICOS CODE: 066662E CRICOS code: 076505B This course provides the strong foundation for you to learn how Prerequisite: Basic Pâtisserie Qualification Prerequisite: Intermediate Pâtisserie Qualification to expertly prepare a wide selection of cakes, desserts and pastries. The Intermediate Pâtisserie course develops a mastery of skills through Combining all the knowledge, techniques and artistic skills accumulated Demonstrations and practical sessions give step-by-step instruction in practice and repetition. Growing proficiency in important baking through the Basic and Intermediate Pâtisserie levels, you are encouraged classic French pâtisserie, from pâte sablée and pâte feuilletée to techniques allows you to focus on the decoration and presentation of to personalise your creations in this superior level course. Demonstrations, choux pastry. your cakes. You will also be introduced to such chocolate making basics practical sessions and workshops complete your fundamental pâtisserie as tempering and dipping, and preparing restaurant-style desserts. Chefs skills with a focus on decorative and creative touches, earning you French Study Modules help develop your artistic skills in preparing and decorating classic French Le Diplôme de Pâtisserie. Introduction to classic cooking techniques as applied to Pâtisserie. desserts and pastries. French culinary terms and definitions French Study Modules The use and care of cookery and pâtisserie equipment French Study Modules You will make a range of pâtisserie items, including: Working in a safe and hygienic manner The focus will be on refining and developing previously learned skills. Variety of classic pastries and cakes Food preparation and mise en place Artistic and decorative skills Sweet yeast products Work organisation and planning Ice cream and sorbet Advanced gateaux and tortes French classical cooking techniques in cookery and pâtisserie Bread making Desserts for dietary requirements Commodities – receiving and storage Mastering Bavarian creams and mousses Boulangerie – European festive and celebration breads Basic French pastry terms Classical and contemporary desserts High tea service Basic decoration Classical and contemporary presentations Preparation and service of espresso coffee Introduction to chocolate Variations on restaurant hot and cold plated desserts Application of menu presentation Introduction to bread and yeast dough French Pastries and cakes Modern approach to plate design and presentation to industry standards Introduction to desserts Presentation and service requirements of the finished menu Career preparation and workplace communications French Pâtisserie – introduction to a variety of cakes and pastries Organise and prepare mise en place in a team for service Basic doughs and fillings – short pastry, choux pastry, puff pastry, Teamwork various creams Australian Units of Competency Career preparation and workplace communications SITHCCC013A Prepare hot and cold desserts Contemporary chocolate box SITHCCC014A Prepare pastries, cakes and yeast goods Australian Units of Competency Production and presentation of petits fours SITXFSA001A Implement food safety procedures SITHCCC001B Organise and prepare food SITHPAT006A Present desserts SITHCCC002A Present food SITXCOM003A Deal with conflict situations Australian Units of Competency SITHCCC005A Use basic methods of cookery SITHPAT004A Prepare bakery products for pâtisseries SITHCCC004B Clean and maintain kitchen premises *Certificate II is only awarded after completion of Industry Placement. SITHPAT001A Prepare and produce pastries SITHCCC003B Receive and store kitchen supplies SITHPAT002A Prepare and produce cakes SITXOHS002A Follow workplace hygiene procedures SITHPAT003A Prepare and produce yeast goods SITXOHS001B Follow health, safety and security procedures SITHPAT009A Prepare desserts to meet special dietary requirements SITXCOM001A Work with colleagues and customers SITHCCC027A Prepare, cook and serve food for food service SITXCOM002A Work in a socially diverse environment SITXHRM001A Coach others in job skills SITHIND001A Develop and update hospitality industry knowledge SITHPAT005A Prepare and present gateaux, torten and cakes SITHCCC029A Prepare foods according to dietary and cultural needs SITHPAT007A Prepare and display petits fours SITHIND003A Provide and co-ordinate hospitality service Industry placement - 6 months CrÈme caramel Cream caramel, red wine poached pears 12 13
  • Le Cordon BleuProfessional Culinary Le Cordon BleuManagement Program Diplôme AvancéAccelerate your career in the international culinary industry. de Gestion CulinairePrepare yourself for management roles and receive the COURSE CODE: SIT60307esteemed Diplôme Avancé de Gestion Culinaire fromLe Cordon Bleu. Advanced Diploma of Hospitality CRICOS CODE: 066664C This course provides a learning pathway for chefs or chefs pâtissiers to acquire the fundamentals of restaurant and pâtisserie operations and managment. You will further develop your skills in contemporary culinary techniques and trends using the latest industry equipment. You will also refine your skills in food presentation, packaging and decoration. This exciting, advanced program lets you continue with either cuisine or pâtisserie as your focus in Stage 1. Stage 1: Cuisine Stage 1: Pâtisserie Stage 2: Cuisine and Pâtisserie Certificate IV in Hospitality (Commercial Cookery) Certificate IV in Hospitality (Pâtisserie) advanced diploma of Hospitality COURSE CODE: SIT40407 CRICOS CODE: 066661F CRICOS code: 076506A COURSE CODE: SIT40707 CRICOS CODE: 067402F CRICOS code: 076507M COURSE CODE: SIT60307 CRICOS CODE: 066664C CRICOS code: 076502E Prerequisite: Diplôme de Cuisine or Prerequisite: Diplôme de Pâtisserie or Prerequisite: Certificate IV in Hospitality (Commercial Cookery) Certificate III in Hospitality (Commercial Cookery) Certificate III in Hospitality (Pâtisserie) or Certificate IV in Hospitality (Pâtisserie) The final stage of this extensive program will develop and Practical Component Practical Component consolidate your management knowledge and expertise. During the practical component of the Cuisine stream you will gain During the practical component of the pâtisserie stream you will an in depth appreciation of: gain an in depth appreciation of: Australian Units of Competency SITXOHS005A Establish and maintain an OHS system Product origins, influences and regional cuisines Decorative showpieces – advanced sugar and chocolate work to produce original showpieces. Includes silicon mould making. SITXHRM002A Recruit, select and induct staff Classical French and contemporary cuisines Confiserie - Advanced chocolate and sugar confections. Packaging and SITXHRM003A Roster staff Classical French and contemporary patés, terrines and buffet items presentation of confectionery SITXMGT002A Develop and implement operational plans Seasonal and market influences in cuisine Petits fours SITXFIN005A Prepare and monitor budgets Marzipan – shaping, modelling and finishing figures SITXGLC001A Develop and update legal knowledge required for Australian Units of Competency Caramel and nougatine business compliance SITHCCC015A Plan and prepare food for buffets SITXMGT006A Establish and conduct business relationships SITHCCC024B Select, prepare and serve specialised cuisines SITXHRM007A Manage workplace diversity SITHCCC040A Design menus to meet market needs Australian Units of Competency SITXHRM006A Monitor staff performance SITHCCC026A Establish and maintain quality control of food SITHCCC022A Prepare chocolate and chocolate confectionery SITXCCS003A Manage quality customer service SITXINV002A Control and order stock SITHPAT008A Prepare and model marzipan SITXFIN007A Manage physical assets SITXFSA002A Develop and implement a food safety program SITHPAT010A Prepare and display sugar work SITXFIN008A Manage financial operations SITHCCC025A Monitor catering revenue and costs SITHPAT011A Plan, prepare and display sweet buffet showpieces SITXMGT004A Develop and implement a business plan SITXMGT001A Monitor work operations SITHPAT012A Plan pâtisserie operations SITXMPR005A Develop and manage marketing strategies SITXOHS004B Implement and monitor workplace health, safety and SITHCCC026A Establish and maintain quality control of food security practices SITXINV002A Control and order stock SITXHRM005A Lead and manage people SITXFSA002A Develop and implement a food safety program SITXFIN003A Interpret financial information SITHCCC025A Monitor catering revenue and costs SITXFIN004A Manage finances within a budget SITXMGT001A Monitor work operations SITXINV001A Receive and store stock SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM005A Lead and manage people SITXFIN003A Interpret financial information pâtissier, chef, CATERING MANAGER SITXFIN004A Manage finances within a budget food & beverage manager, kitchen SITXINV001A Receive and store stock operations manager, RESTAURATEUR SITXCCS002A Provide quality customer service SITHCCC016A Develop cost effective menus GÂteau OPÉRA Coffee & chocolate torte 14 15
  • Le Cordon Bleu CULINARY MANAGEMENT ADELAIDE Discover the Culinary Arts culinary arts - adelaide16 17
  • Le Cordon Bleu Professional Culinary Management Program “LE CORDON BLEU HAS GIVEN ME Open the doors to the international culinary industry as a chef or pastry chef. Le Cordon Bleu’s Adelaide based Professional Culinary Management Program will equip you for success in ALL THE SKILLS, KNOWLEDGE AND SUPPORT THAT I WOULD EVER senior culinary management roles. Classic French techniques and highly respected Australian qualifications provide the perfect foundation on which to build your dreams. NEED TO BECOME SUCCESSFUL. THE LECTURERS AT LE CORDON BLEUculinary arts - adelaide BRING ENTHUSIASM TO EACH AND EVERY LESSON THEY TEACH.” JOSHUA COVINO STUDENT DIPLÔME AVANCÉ DE GESTION CULINAIRE (PROFESSIONAL CULINARY MANAGEMENT PROGRAM) FASTRACK YOUR SUCCESS. GET YOUR ADVANCED DIPLOMA OF HOSPITALITY IN ONLY 2 YEARS. ACHIEVE SUCCESS IN RECORD TIME. IN ADELAIDE YOU CAN COMPLETE THE PROFESSIONAL CULINARY MANAGEMENT PROGRAM IN 24 MONTHS. EXPERT TRAINING IN CUISINE AND PÂTISSERIE, FOLLOWED BY SIX MONTHS’ INDUSTRY PLACEMENT WILL EARN YOU A HIGHLY ACCLAIMED PASSPORT TO THE CULINARY WORLD. THIS INTENSIVE COURSE INCORPORATES CERTIFICATE III AS WELL AS THE COVETED ADVANCED DIPLOMA OF HOSPITALITY. The Le Cordon Bleu Professional Culinary Management Program is Your competency will be assessed through practical exercises, offered in Adelaide, South Australia, at the Regency Park campus of classroom and written homework activities, quizzes, events and TAFE SA. You will learn from highly skilled and passionate chefs in work performed during formal industry placements. superb training kitchens and state of the art demonstration kitchens Satisfactory completion of Year 11 or equivalent interstate/overseas and fully operational restaurants. You may also choose to study secondary education is required, and applicants must be 17.5 years specialised food and wine subjects. Easy access to South Australia’s of age when the course commences. Overseas students must have a world renowned wine producing regions will make your time in minimum level of English proficiency to IELTS (Intensive English Adelaide even more valuable and interesting. Language Testing System) 5.5 with no Band Score below 5. The program is delivered over 5 days each week. Starting dates include Le Cordon Bleu culinary programs are offered according to the National Training Package January and July. requirements and the Australian Qualifications Framework (AQF). Certificate III in Hospitality (Commercial Cookery/Pâtisserie) features six-months of industry placement, organised by Le Cordon Bleu’s Industry Placement team. This innovative program equips you with lifelong career management tools, giving you experience and a competitive edge. TERRINE de FROMAGE DE CHÈVRE Goats’ cheese, basil jelly, rocket soil, tomato quenelle 18 19
  • Le Cordon BleucuisinierCertificate III in Hospitality (Commercial Cookery)CRICOS CODE: 065422G stage 1.1 stage 1.2 stage 1.3 Open the door to the classical French techniques underpinning many As you are introduced to French regional dishes, you will apply the Learn about contemporary developments in French and internationalPrepare yourself for an exceptional culinary career with a modern international cuisines. From day one you begin to master basic methods and techniques developed in the previous stage. Through practice cuisine. Full menus, demonstrated by chefs, are inspired by trends fromstrong foundation in cuisine. Master the art and craft skills such as holding a knife properly, preparing vegetables or making and repetition you will perform tasks more easily and instinctively. the world’s top kitchens. Some recipes are traditional, others are currentof cuisine and learn through Le Cordon Bleu’s famous perfect stock. As the term progresses more complex techniques are Discover the importance of ‘mise en place’ when you cook for real interpretations of the classics. Rich, refined ingredients will allow you toculinary teaching techniques. introduced. Menu-oriented demonstrations incorporate elements such customers in our training restaurant. Demonstrations highlight various work with items such as foie gras, truffles and lobster. Now well-versed in as organisation, preparation, balance and timing. You will learn to use presentation styles from classical to contemporary. French culinary skills, you are encouraged to be more creative in both taste and integrate sauces, herbs and spices into your recipes to produce a wide Prerequisite: Basic Cuisine or Stage 1.1 and presentation. variety of flavours. Prerequisite: Intermediate Cuisine or Stage 1.2 French Study Modules French Study Modules As you progress, emphasis is placed on: French Study Modules This program introduces you to classical French cuisine. Mise en place, organisation and workflow planning in the preparation and Develop a creative approach to the preparation and service of French culinary terms and definitions service of meals French classical and contemporary international cuisine menus. The use and care of cookery equipment Hors d’oeuvre, canapés, salads and appetisers Meat, poultry and game preparations and cookery techniques Working in a safe and hygienic manner Vegetables, eggs and farinaceous cooking techniques and menu items Seafood preparations and cookery techniques Food preparation and mise en place French pastries and cakes Menu trends and market application including food costing Work organisation and planning Career preparation and workplace communication Desserts à l’assiette Introduction to French cuisine Teamwork Preparation of foods for dietary, allergy and cultural requirements French classical cooking techniques French regional cooking Seasonal and market influences in cuisine Variations of cooking methods Classical and contemporary menus Fonds de cuisine - Classical French stocks, glazes, basic and advanced sauces Australian Units of Competency Modern approaches to plate design and presentation to and soups restaurant standards SITHCCC007A Prepare sandwiches Commodities – receiving and storage Presentation and service requirements of the finished menu SITHCCC006A Prepare appetisers & salads SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes Restaurant service Australian Units of Competency SITHCCC010A Select, prepare & cook poultry SITHCCC001B Organise & prepare food SITXFSA001A Implement food safety procedures Australian Units of Competency SITHCCC002A Present food SITXCOM003A Deal with conflict situations SITHCCC011A Select, prepare & cook seafood SITHCCC003B Receive & store kitchen supplies SITXHRM001A Coach others in job skills SITHCCC026A Establish & maintain quality control of food SITHCCC004B Clean & maintain kitchen premises SITHIND001B Develop & update hospitality industry knowledge SITHCCC013A Prepare hot & cold desserts SITHCCC005A Use basic methods of cookery SITHCCC014A Prepare pastries, cakes & yeast goods SITHCCC012A Select, prepare & cook meat SITHCCC008A Prepare stocks, sauces and soups SITHCCC016A Develop cost-effective menus SITXCOM001A Work with colleagues & customers SITHCCC029A Prepare foods according to dietary & cultural needs SITXCOM002A Work in a socially diverse environment HLTFA301B Apply first aid SITXOHS001B Follow health, safety & security procedures SITXFSA002A Develop & implement a food safety program SITXOHS002A Follow workplace hygiene procedures SITHCCC027A Prepare, cook & serve food for food service Stage 2 - Industry Placement Industry Placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu’s Industry Placement team, this stage will become the foundation for both the remainder of the program and your future career. Australian Units of Competency SITHCCC028A Prepare, cook & serve food for menus Fruits de mer en verrine Seafood, jellied tomato consommé, lime 20 21
  • Le Cordon BleuPâtissierCertificate III in Hospitality (Pâtisserie)CRICOS CODE: 065423F stage 1.1 stage 1.2 stage 1.3 This stage is designed to give you a strong foundation on which to build The main ingredients in French patisserie are flour, butter, eggs and ‘savoir- Combine all the knowledge, techniques and artistic skills you have learnedLearn to prepare a wide selection of pâtisserie items served in the basic skills and knowledge you need to be a successful pastry chef. In faire’! In this stage you will combine these simple ingredients to make an to date, and discover your personal style. You will produce complex andrestaurants, pâtisserie shops and tearooms – including classical demonstration and theory sessions you will learn the techniques of the astounding array of specialist pastries, cakes, desserts and bakery items. highly decorated pastries and gateaux, and give free rein to your artisticand contemporary French desserts and garnishes in chocolate trade from experienced teachers and chefs, and in practical sessions you Your chefs will inspire you to take your skills to a more advanced level and side by making marzipan, sugar and chocolate figurines and decorations.and sugar. will create a range of simple but delicious pastries and desserts. In this to put them into practice by cooking for real customers in the campus Your highly skilled and passionate teachers will help you to refine your unique program, you will also learn the fundamentals of savoury cooking, restaurant. skills and develop the creative flair that defines a French pastry chef. making you a sought-after employee with a broad range of abilities. Prerequisite: Basic Pâtisserie or Stage 1.1 Prerequisite: Intermediate Pâtisserie or Stage 1.2 French Study Modules French Study Modules French Study Modules Introduction to classical cooking techniques as The focus will be on refining and developing Students develop a creative approach to the preparation and service applied to pâtisserie: previously learned skills: of French classical and contemporary international pâtisserie: French culinary terms and definitions Artistic and decorative skills Variety of classic pastries and cakes The use and care of cookery and pâtisserie equipment Ice cream and sorbet Sweet yeast products Working in a safe and hygienic manner Bread making Advanced gateaux and tortes Food preparation and mise en place Mastering Bavarian creams and mousses Desserts for dietary requirements Work organisation and planning Classical and contemporary desserts Boulangerie – European festive and celebration breads French classical cooking techniques Classical and contemporary presentations Application of menu presentation Commodities – receiving and storage Variations on restaurant hot and cold plated desserts Modern approach to plate design and presentation to industry standards Basic French pastry terms French pastries and cakes Presentation and service requirements of the finished menu Basic decoration Career preparation and workplace communications Organise and prepare mise en place in a team for service Introduction to chocolate Career preparation and workplace communications Introduction to bread and yeast dough Introduction to desserts Australian Units of Competency Contemporary chocolate box Production and presentation of petits fours SITHPAT001A Prepare and produce pastries French pâtisserie – introduction to a variety of cakes and pastries SITHPAT002A Prepare and produce cakes Basic doughs and fillings – short pastry, choux pastry, puff pastry, various creams SITHPAT006A Present desserts Australian Units of Competency SITXFSA001A Implement food safety procedures SITHCCC026A Establish & maintain quality control of food Australian Units of Competency SITXCOM003A Deal with conflict situations SITHPAT005A Prepare and present gateaux, torten and cakes SITHCCC001B Organise & prepare food SITXHRM001A Coach others in job skills SITHPAT008A Prepare and model marzipan SITHCCC002A Present food SITHIND001B Develop & update hospitality industry knowledge SITHPAT004A Prepare bakery products for patisseries SITHCCC003B Receive & store kitchen supplies SITHPAT003A Prepare and produce yeast goods SITHCCC029A Prepare foods according to dietary & cultural needs SITHCCC004B Clean & maintain kitchen premises SITHCCC013A Prepare hot and cold desserts SITXFSA002A Develop and implement a food safety program SITHCCC005A Use basic methods of cookery TLIE1005A Carry out basic workplace calculations SITHCCC008A Prepare stocks, sauces and soups SITHCCC027A Prepare, cook & serve food for food service SITXCOM001A Work with colleagues & customers SITXCOM002A Work in a socially diverse environment SITXOHS001B SITXOHS002A Follow health, safety & security procedures Follow workplace hygiene procedures Stage 2 - Industry Placement With assistance from Le Cordon Bleu’s Industry Placement team, students spend six months working in the industry honing their skills. This stage will not only enrich their further studies but acts as a building block for a future career. Australian Units of Competency SITHIND003A Provide and coordinate hospitality service fruits EN MASSEPAIN Miniature marzipan fruits 22 23
  • Le Cordon Bleudiplôme avancé degestion culinaire This course provides a learning pathway for chefs or pâtissiers to acquire theadvanced diploma of hospitality fundamentals of restaurant and pâtisserie operations and managment. YouCRICOS CODE: 065425D will further develop your skills in contemporary culinary techniques and trends using the latest industry equipment. You will also refine your skillsPrepare yourself for a successful career in the international in food presentation, packaging and decoration. This exciting, advancedculinary industry with the Professional Culinary Management program lets you continue with either cuisine or pâtisserie as your focusProgram from Le Cordon Bleu. in Stage 1. Stage 3: Cuisine / Pâtisserie Prerequisite: Certificate III in Hospitality (Commercial Cookery or Pâtisserie) or equivalent With a combination of practical sessions and business theory, this stage introduces key concepts associated with operational management. It draws on the skills and knowledge developed over the previous 12 months, as you work towards hosting an event in the final stage of your program. Stage 3 & 4 Stage 3 & 4 Stage 4: Cuisine / Pâtisserie SPECIALISED UNITS GENERAL UNITS Gain vital experience as you apply all your culinary and management skills and knowledge to an actual commercial activity. South Australia has a Cuisine Cuisine & Pâtisserie thriving food industry and hosts numerous food and wine events, including During the practical component of the cuisine stream SITXCCS002A Provide quality customer service those held in the beautiful surrounds of Adelaide’s Barossa and McLaren you will gain an in depth appreciation of: SITXMGT004A Develop and implement a business plan Vale wine districts. Plan and execute a food business operation either at an Product origins, influences and regional cuisines SITXMPR005A Develop and manage marketing strategies existing event or a stand-alone venue. Classical French and contemporary cuisines SITXFIN008A Manage financial operations Classical French and contemporary patés, terrines and buffet items SITHCCC025A Monitor catering revenue and costs Research and development of a comprehensive business plan, including Seasonal and market influences in cuisine SITXFIN004A Manage finances within a budget financial analysis of the venture, is the starting point. You will then consider SITXFIN005A Prepare and monitor budgets and plan for the logistical requirements of external catering, before SITXGLC001A Develop and update legal knowledge for business preparing for and working at the event. On completion, the success of the Australian Units of Competency compliance event will be analysed and any profits will be donated to a charity of choice. SITHCCC015A Plan and prepare food for buffets SITXINV001A Receive and store stock SITHCCC024B Select, prepare and serve specialised cuisines SITXINV002A Control and order stock SITHCCC021B Handle and serve cheese SITXHRM005A Lead and manage people SITHFAB011A Develop and update food and beverage knowledge SITXFIN007A Manage physical assets SITHCCC040A Design menus to meet market needs SITXMGT002A Develop and implement operational plans SITXOHS005A Establish and maintain an OHS system Pâtisserie SITXOHS004B Implement and monitor workplace health, safety and During the practical component of the pâtisserie stream security practices you will gain an in depth appreciation of: SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff Decorative showpieces – advanced sugar and chocolate work to produce original showpieces. Includes silicon mould making. SITXMGT006A Establish and conduct business relationships Confiserie - Advanced chocolate and sugar confections. Packaging and SITXHRM007A Manage workplace diversity presentation of confectionery SITXMGT001A Monitor work operations Petits fours SITXCCS003A Manage quality customer service Marzipan – shaping, modelling and finishing figures SITXHRM006A Monitor staff performance Caramel and nougatine SITXFIN003A Interpret financial information Australian Units of Competency SITHCCC022A Prepare chocolate and chocolate confectionery SITHPAT007A Prepare and display petits fours SITHPAT010A Prepare and display sugar work SITHPAT011A Plan, prepare and display sweet buffet showpieces pâtissier, chef, CATERING MANAGER SITHPAT012A Plan pâtisserie operations food & beverage manager, kitchen operations manager, RESTAURATEUR suprême de caille Quail, wild mushrooms, egg yolk ravioli 24 25
  • Le Cordon Bleu Bachelor degrees Discover the Art of Success bachelor degrees26 27
  • Le Cordon Bleu Bachelor of Business With four options to select from, your Le Cordon Bleu “professional experience was the best part of the course as it Bachelor of Business degree will help you achieve and exceed your unique career goals. Wine entrepreneurship food entrepreneurship Realise your business goals as you acquire the skills needed to build your own brand, develop product lines and promote allowed me to create contacts and distribute to retailers or consumers. Our two new Entrepreneurship programs will provide you with invaluable knowledge and experience. and got me the job I am in now.” LUCINDA MIRTHIL BACHELOR OF BUSINESS, 2008 International Hotel Management HUMAN RESOURCES OFFICER, VOYAGES International Restaurant Management Be prepared for senior management positions in international hotels, resorts, convention centres or restaurants with our All four degrees are delivered through a combination of lectures and two excellent international business management programs tutorials, conducted in Adelaide at the Regency International Centre - recognised internationally as meeting modern business for Hospitality, Leisure and Food Studies and the City West campus ofbachelor degrees demands within the hospitality industry. University of South Australia. The Hotel and Restaurant Management degrees are also delivered in Sydney at the Northern Sydney Institute, Ryde College. Specialised practical components use custom kitchens and restaurants, as well as wine and cheese production facilities among others. Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities. Entry requirements Satisfactory completion of Year 12 or equivalent interstate/overseas secondary education is required. Applicants must be 17.5 years of age when the course commences. Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 6 with no Band Score below 5.5. If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct you to undertake additional language training. You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer. All direct entry Stage 3 students must undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before each semester. FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government. Le Cordon Bleu Australia bachelor programs have been accredited to meet the Australian Qualifications Framework and are listed on the Tertiary Education Quality and Standards Agency National Register. 28 29
  • Le Cordon Bleu Bachelor of Business (wine entrepreneurship) “GRADUATES WITH ENTREPRENEURIAL ADELAIDE, SOUTH AUSTRALIA Cricos Code: 076175D SKILLS ARE IN HIGH DEMAND AND SO I FULLY SUPPORT LE CORDON BLEU’S Develop your entrepreneurial skills and make a successful impact on the world of wine. Our new degree recognises the differences between wine marketing and entrepreneurship, equipping you with a diverse and dynamic skill set. NEW DEGREES.” DR. GEORGE R UJVARY MANAGING DIRECTOR, OLGA’S FINE FOODS MASTER OF GASTRONOMY (2009) YEAR 1 YEAR 3 Stage 1: On Campus (6 months) Stage 5: On Campus (12 months) Plant the seeds of success. In your first six months you will be exposed to a Reap the rewards as you consolidate your knowledge. Your final crucial set of industry and management concepts. You will also be introduced 12-months’ of study equips you with strategic management concepts, to the fundamentals of wine and gastronomic practices. As an aspiring ethical approaches to food and wine businesses and consolidates your entrepreneur, you will learn advanced communication skills and be introduced entrepreneurial management skills. Practical application of strategic to financial management concepts including cost control techniques. managerial skills will be nurtured through simulated business scenarios. SUBJECT / UNITS SUBJECT / UNITS FUNDAMENTALS OF GASTRONOMIC PRACTICE ADVANCED MARKETING FOOD & BEVERAGE SERVICE LEADERSHIP & MANAGEMENT IN ACTION COMMUNICATION HOSPITALITY BUSINESS LAW WINE FUNDAMENTALS ENTREPRENEURSHIP & BUSINESS MANAGEMENT FOOD & BEVERAGE MANAGEMENT STRATEGIC MANAGEMENT FINANCE 1 ETHICAL FOOD & WINE BUSINESS RESPONSIBLE SERVICE OF ALCOHOL QUALITY SERVICE MANAGEMENT INDUSTRY WORKSHOP FOOD & WINE PHILOSOPHY MANAGEMENT CONCEPTS PROFESSIONAL EXPERIENCE 1 (THEORY) For more information on these subjects please refer to page 39. Stage 2: Professional Experience 1 (6 months) If you choose to exit this program after two years of successful academic study (including Your six-month placement with leading businesses, organised through our professional experience) you will be awarded with an Advanced Diploma of Business Professional Industry Placement team, enables you to apply your new skills (Wine Entrepreneurship) CRICOS CODE: 076177B (SA) and knowledge. YEAR 2 Stage 3: On Campus (6 months) Nurture your entrepreneurial ambitions. When returning to campus for your next study component, you will focus on the dynamic nature of wine merchandising, marketing and production. You will also learn about key human resource management principles and accounting practices. CELLAR DOOR SUPERVISOR, WINE SUBJECT / UNITS MARKETER, MANAGER OF WINE INTRODUCTION TO MARKETING FINANCE 2 WHOLESALE / RETAIL OPERATIONS, WINE HUMAN RESOURCE MANAGEMENT ENTREPRENEUR, WINE EDUCATOR PROFESSIONAL GASTRONOMIC PRACTICE ADVANCED WINE STUDIES WINE MERCHANDISING WINE PRODUCTION PROFESSIONAL EXPERIENCE 2 (THEORY) Stage 4: Professional Experience 2 (6 months) Your final six-month professional placement, organised by our Professional Industry Placement team, will see you working within key30 industry sectors. 31
  • Le Cordon Bleu Bachelor of Business (FOOD entrepreneurship) “THIS DEGREE WILL HELP GRAdUATES ADELAIDE, SOUTH AUSTRALIA Cricos Code: 076174E TO ASSESS OPPORTUNITIES AND then TURN THEM INTO INNOVATIve Enjoy the taste of success. Entrepreneurship is where clever food production strikes a harmonious note with marketing, sales and ultimate business success. This degree is designed to provide essential skills and information for food purveyors and entrepreneurs, helping make informed decisions that lead to profitable outcomes. business ventures.” SUSIE CHANT MASTER OF GASTRONOMY (2008) BUSINESS OWNER, DIVINE CAFÉ YEAR 1 YEAR 3 food product developer, MANAGER OF food Stage 1: On Campus (6 months) Stage 5: On Campus (12 months) WHOLESALE / RETAIL OPERATIONS, small scale Join us on your journey to business accomplishment. Discover a crucial set Accelerate your entrepreneurial drive. Strategic management concepts, food producer, food merchandisEr, of food industry and management concepts in your first six months of study. ethical approaches to food and wine businesses and entrepreneurial food sales specialist Explore the fundamentals of wine and gastronomic practice as you learn management skills come to the fore in your final 12-months’ of study. advanced communication skills and financial principles. Simulated business environments and situations allow you to apply SUBJECT / UNITS strategic managerial skills. FUNDAMENTALS OF GASTRONOMIC PRACTICE SUBJECT / UNITS FOOD PRODUCTION ADVANCED MARKETING COMMUNICATION LEADERSHIP & MANAGEMENT IN ACTION WINE FUNDAMENTALS HOSPITALITY BUSINESS LAW FOOD & BEVERAGE MANAGEMENT ENTREPRENEURSHIP & BUSINESS MANAGEMENT FINANCE 1 STRATEGIC MANAGEMENT INDUSTRY WORKSHOP ETHICAL FOOD & WINE BUSINESS MANAGEMENT CONCEPTS QUALITY SERVICE MANAGEMENT PROFESSIONAL EXPERIENCE 1 (THEORY) FOOD & WINE PHILOSOPHY Stage 2: Professional Experience 1 (6 months) Apply your newly acquired skills and knowledge during your six-month For more information on these subjects please refer to page 39. placement with leading businesses, organised through our Professional If you choose to exit this program after two years of successful academic study (including Industry Placement team. professional experience) you will be awarded with an Advanced Diploma of Business (Food Entrepreneurship) CRICOS CODE: 076176C (SA) YEAR 2 Stage 3: On Campus (6 months) Take the next step towards business success. Focus on the ever-changing nature of food product development, merchandising and marketing upon returning to campus for your next six-month study component. Learn about key human resource management principles and accounting practices in food related businesses. SUBJECT / UNITS INTRODUCTION TO MARKETING FINANCE 2 HUMAN RESOURCE MANAGEMENT PROFESSIONAL GASTRONOMIC PRACTICE FOOD QUALITY MANAGEMENT FOOD PRODUCTION: PRODUCT DEVELOPMENT FOOD MERCHANDISING PROFESSIONAL EXPERIENCE 2 (THEORY) Stage 4: Professional Experience 2 (6 months) Working within key industry sectors during your final six-month professional placement, you will experience important components of the food industry.32 33
  • Le Cordon Bleu Bachelor of Business “we have found that le cordon (INTERNATIONAL HOTEL MANAGEMENT) bleu students not only meet Sydney & ADELAIDE CRICOS CODE: 060181D (SA) and 075350B (NSW) our expectations, but usually exceed them” Prepare yourself for many of the career options in the international hospitality industry. Pragmatic business frank lippi simulations and real-life professional practices are highlighted HUMAN RESOURCES MANAGER, PALAZZO VERSACE (QUEENSLAND, AUSTRALIA) in this course. Its multi-disciplinary program focuses on critical analysis of management styles and the strategic thinking YEAR 1 YEAR 3 required to succeed in hotel management. This intensive Stage 1: On Campus (6 months) Stage 5: On Campus (12 months) three-year program exposes you to the diversity of the Create the blueprint to your hospitality career. Be exposed to crucial Open the doors to your future career with a critical analysis of hospitality industry. hotel management concepts. Understand the fundamentals of hospitality, contemporary approaches to strategic hospitality management and commercial kitchen operations, food and beverage service and the world organisational leadership. Learn the art and science of risk management of wine. Within business operations, you will learn advanced corporate planning and advanced marketing strategies within an internationally BUSINESS DEVELOPMENT MANAGER, FOOD & communication skills, cost control techniques and the fundamentals of competitive environment. Focus on delivering superior performance and BEVERAGE MANAGER, ROOMS DIVISION MANAGER, financial reporting. value to your customers. Your application of strategic managerial skills will be nurtured through simulated workplace situations. MAITRE D’HOTEL, EVENTS MANAGER, HUMAN SUBJECT / UNITS KITCHEN OPERATIONS MANAGEMENT SUBJECT / UNITS RESOURCES MANAGER FOOD & BEVERAGE SERVICE ADVANCED MARKETING COMMUNICATION LEADERSHIP & MANAGEMENT IN ACTION WINE FUNDAMENTALS HOSPITALITY BUSINESS LAW FOOD & BEVERAGE MANAGEMENT ENTREPRENEURSHIP & BUSINESS MANAGEMENT FINANCE 1 STRATEGIC MANAGEMENT HOUSEKEEPING QUALITY SERVICE MANAGEMENT RESPONSIBLE SERVICE OF ALCOHOL DECISION MAKING FOR MANAGERS MANAGEMENT CONCEPTS STRATEGIES IN GLOBALISED HOSPITALITY PROFESSIONAL EXPERIENCE 1 (THEORY) Stage 2: Professional Experience 1 (6 months) For more information on these subjects please refer to page 39. Your six-month placement with leading hospitality businesses, organised If you choose to exit this program after two years of successful academic study (including through our Professional Industry Placement team, enables you to apply professional experience) you will be awarded with an Advanced Diploma of Business your new skills and knowledge in a professional workplace. (International Hotel Management) CRICOS CODE: 060183B (SA), or 075349F (NSW) YEAR 2 Stage 3: On Campus (6 months) Build on the foundations of your knowledge. Focus on various aspects of hospitality operations and management theory. You will be introduced to key principles of human resources management, customer-centred marketing as well as specific finance and accountancy practices for hospitality businesses. SUBJECT / UNITS INTRODUCTION TO MARKETING FINANCE 2 HUMAN RESOURCE MANAGEMENT THE HOSPITALITY EXPERIENCE INTERNATIONAL HOTELS & EVENTS ROOMS DIVISION MANAGEMENT MANAGEMENT INFORMATION SYSTEMS PROFESSIONAL EXPERIENCE 2 (THEORY) Stage 4: Professional Experience 2 (6 months) Your final placement, organised by our Professional Industry Placement34 team, will see you working with leading hospitality businesses. 35
  • “a seamless platform for MOVING Le Cordon Bleu Bachelor of Business from the classroom to the (INTERNATIONAL workplace, equipping me with restaurant MANAGEMENT) Sydney & ADELAIDE CRICOS CODE: 060182C (SA) and 072295F (NSW) the tools NEEDED to thrive in the hospitality industry.” Open up a world of possibility with this intensive program as you prepare to become a leader in the restaurant industry. Amanda Tham BACHELOR OF BUSINESS From food and beverage consultancies, marketing, production (INTERNATIONAL RESTAURANT MANAGEMENT (2011) and food service operations to restaurant venue management, Le Cordon Bleu will provide you with the skills, knowledge YEAR 1 YEAR 3 and contacts needed to excel. Stage 1: On Campus (6 months) Stage 5: On Campus (12 months) Sign up for your passport to success. Gain the essential knowledge Explore the exciting world of restaurant management and development. and skills for success in restaurants worldwide. Beyond instruction Examine contemporary approaches to organisational leadership and RESTAURANT MANAGER, BANQUET MANAGER, in commercial kitchen operations and food and beverage service, be strategic management. Consider essential business demands such as risk FOOD & BEVERAGE MANAGER, FINANCIAL introduced to the fundamentals of wine. Understand restaurant business management planning, advanced marketing strategies and hospitality CONTROLLER, CATERING MANAGER operations while learning sophisticated communication skills, revenue business law. Quality service management that focuses on delivering control techniques and financial reporting. superior performance and value to customers is a vital ingredient to your SUBJECT / UNITS success while you exercise your creative skills in entrepreneurship. KITCHEN OPERATIONS MANAGEMENT SUBJECT / UNITS FOOD & BEVERAGE SERVICE ADVANCED MARKETING COMMUNICATION LEADERSHIP & MANAGEMENT IN ACTION WINE FUNDAMENTALS HOSPITALITY BUSINESS LAW FOOD & BEVERAGE MANAGEMENT ENTREPRENEURSHIP & BUSINESS MANAGEMENT FINANCE 1 STRATEGIC MANAGEMENT INDUSTRY WORKSHOP QUALITY SERVICE MANAGEMENT RESPONSIBLE SERVICE OF ALCOHOL DECISION MAKING FOR MANAGERS MANAGEMENT CONCEPTS FOOD & WINE PHILOSOPHY PROFESSIONAL EXPERIENCE 1 (THEORY) Stage 2: Professional Experience 1 (6 months) For more information on these subjects please refer to page 39. Le Cordon Bleu’s superb integration with the restaurant industry allows If you choose to exit this program after two years of successful academic study (including you to experience the reality of the contemporary workplace. Your professional experience) you will be awarded with an Advanced Diploma of Business (International Restaurant Management) placement is organised through our Professional Industry Placement team. CRICOS CODE: 060184A (SA), or 0722946 (NSW) YEAR 2 Stage 3: On Campus (6 months) Open your horizons as you discover the advanced aspects of managing restaurant businesses. Be introduced to key principles of human resource management, customer-centred marketing and specific finance and accountancy practices for restaurant operations. Expand your culinary knowledge and skills while you learn the essential aspects of food quality management. SUBJECT / UNITS INTRODUCTION TO MARKETING FINANCE 2 HUMAN RESOURCE MANAGEMENT THE HOSPITALITY EXPERIENCE RESTAURANT CONCEPTS & MANAGEMENT FOOD QUALITY MANAGEMENT CULINARY PRACTICE PROFESSIONAL EXPERIENCE 2 (THEORY) Stage 4: Professional Experience 2 (6 months) Your second placement, organised again by our Professional Industry36 Placement team, consolidates your new skills and knowledge while 37 providing opportunity for strategic analysis.
  • Le Cordon Bleu Bachelor of Business FOOD PRODUCTION: PRODUCT DEVELOPMENT Builds on the knowledge gained in Food Production and applies this to specific PROFESSIONAL EXPERIENCE 1 (SIX MONTHS) Develops and applies practices and principles in a real workplace environment. subject information product development projects. PROFESSIONAL EXPERIENCE 1 (THEORY) FOOD QUALITY MANAGEMENT Develops management skills and knowledge for a practical situation by Discover, explore, create. Each of our business degrees is Develops the skills and knowledge required to ensure safe food handling, reflecting on the key principles and theories covered in Stage 1. structured around fundamental principles and concepts preparation and storage in a commercial kitchen environment. PROFESSIONAL EXPERIENCE 2 (SIX MONTHS) combined with a focus on specialist subject areas. FOOD & WINE PHILOSOPHY Develops and applies practices and principles in a real workplace environment. Synthesizes the science, art and management skills developed throughout ADVANCED MARKETING PROFESSIONAL EXPERIENCE 2 (THEORY) the program, providing full creative license to express an informed Examines key marketing principles in the development and implementation Strengthens core business management concepts by applying research and gastronomic philosophy. of effective marketing strategies within a competitive environment. critical analysis to key principles covered in Stage 3. FUNDAMENTALS OF GASTRONOMIC PRACTICE ADVANCED WINE STUDIES PROFESSIONAL GASTRONOMIC PRACTICE Focuses on the first steps in sensory education, blending cultural and cross- Advances a student’s knowledge of wine styles, flavour, local and Builds on the Fundamentals of Gastronomic Practice in the application of cultural understandings of flavour and gastronomy for the future business international regional differences with a management focus on world gastronomic principles and product development in a commercial context. manager and entrepreneur. wine markets, emerging trends, changing production techniques and consumer preferences. HOSPITALITY BUSINESS LAW QUALITY SERVICE MANAGEMENT Develops an appreciation of quality and service excellence as a fundamental Provides an overview of the legal system as a framework for the comprehension COMMUNICATION strategic orientation that delivers customer value and ensures superior of legal obligations and responsibilities, tenders and service contracts in Develops effective communication skills and principles for the independent performance and sustainable competitive advantage. common business situations. learner and reflective practitioner. HOUSEKEEPING RESPONSIBLE SERVICE OF ALCOHOL CULINARY PRACTICE This course is designed so that students satisfy the State / Territorial legislative Introduces the practical skills and knowledge required to be able to work Builds on the introductory skills and knowledge gained in Kitchen requirements in regards to the Responsible Service of Alcohol and Liquor effectively within a housekeeping department. Operations Management by developing intermediate and advanced skills Licensing Laws. and knowledge required in commercial kitchens. HUMAN RESOURCE MANAGEMENT Introduces key principles, concepts, knowledge and skills required to manage RESTAURANT CONCEPTS & MANAGEMENT DECISION MAKING FOR MANAGERS Introduces the principles and concepts required to plan, design and establish a human resources within a business environment. Develops the knowledge and skills required to analyse data in the strategic restaurant, whether a new business or an existing one. decision-making process within a simulated workplace situation. INDUSTRY WORKSHOPS These industry based Masterclasses with leading food producers, wine makers ROOMS DIVISION MANAGEMENT ENTREPRENEURSHIP & BUSINESS MANAGEMENT Familiarises students with the operations and procedures involved in managing and restaurateurs are designed to introduce students to prominent industry Develops a sound understanding of entrepreneurship, with a foundation in guest services and housekeeping operations in international hotels. entrepreneurs and trends. business planning for sustainable and ethical business management. INTERNATIONAL HOTELS & EVENTS STRATEGIC MANAGEMENT ETHICAL FOOD & WINE BUSINESS Researches and evaluates contemporary approaches to strategic management Explores the role of individual departments of a hotel, their interrelationships Focuses on the growing trend in ethically and socially responsible practices and organisational leadership as it applies to business. and key factors and trends that influence hotel and hospitality managers’ that contribute to the success of the boutique and artisan food and wine industry. decision-making. This subject also explores event and conference management STRATEGIES IN GLOBALISED HOSPITALITY and its importance in the international hospitality environment. Explores contemporary international hotel trends, concepts, locations, staffing, FINANCE 1 design and infrastructure for the aspiring General Manager. Students will INTRODUCTION TO MARKETING Introduces students to accounting terminology and basic concepts and skills understand what is required to succeed as an inspirational hotelier. Introduces a customer-centred approach to operations with a focus on the to enable them to interpret financial reports and understand the process of revenue and cost control. fundamentals of marketing as it applies to commercial enterprises. THE HOSPITALITY EXPERIENCE Introduces the general concept of hospitality, understood as a core value KITCHEN OPERATIONS MANAGEMENT FINANCE 2 upheld by societies the world over and promotes an understanding of Develops a sound understanding of the daily activities undertaken in a Develops an in-depth understanding of financial management processes and hospitality in ethical, socio-cultural and philosophical terms. commercial kitchen within the international hotel and restaurant industry. the impact on decision-making and financial sustainability. LEADERSHIP & MANAGEMENT IN ACTION WINE FUNDAMENTALS FOOD & BEVERAGE MANAGEMENT Focuses on introducing novices to the world of wine; its origins, cultural Develops the knowledge and skills required to manage individuals and groups Introduces students to the complex subject of food and beverage meaning, production techniques and the science and art of tasting. in the workplace and to explore some of the key factors that influence people’s management and cost control techniques commonly used in the wine and hospitality industry. performance and behaviour. WINE MERCHANDISING Explores how wines are designed as commercial products; to attract customer MANAGEMENT CONCEPTS FOOD & BEVERAGE SERVICE interest through value-adding, customization, packaging and niche marketing. Prepares students for management, equipping them with contemporary Develops an understanding of food and beverage service operations within the hospitality industry and provides an opportunity for the application of management skills to increase their personal effectiveness in a dynamic and WINE PRODUCTION challenging environment. Fuses technical knowledge and a know-how of wine-making with a skills in a practical environment. broader understanding of viticulture, oenology, wine chemistry and taste MANAGEMENT INFORMATION SYSTEMS FOOD MERCHANDISING characteristics. A hands-on “grape-to-glass experience”. Provides a broad knowledge of hospitality management information systems Explores how food products are designed to attract customer interest including hardware and software and the use of software for data analysis, through value-adding, customization, packaging and niche marketing. decision-making and strategic planning. FOOD PRODUCTION Introduces core culinary and artisanal methods and techniques relevant to small scale food (and beverage) production, with hands-on ‘intensives’ in bread, cheese, confectionery, smallgoods and brewing.38 39
  • Le Cordon Bleu Bachelor of Business “The program is underpinned (Culinary Management) melbourne by incredible facilities, expert teaching staff & work-integrated VICTORIA UNIVERSITY CRICOS Provider No: 00124K - VIC, 02475D - NSW Build your career on a solid culinary foundation with this well-rounded business degree. A wide range of technical and practical cookery skills are taught in tandem with general hospitality management principles. The Course consists of 24 units, incorporating core business units, specialist culinary units using our on campus operational kitchen, learning opportunities.” Coralie Morrissey Victoria University elective units, and a stream of professional development units. Opportunities exists for you to complete a second area of study in Bachelor of Business ASSOCIATE DEGREE IN addition to Culinary Management . The Course will also include (Culinary Management) CULINARY MANAGEMENT (BADC) 500 hours of practical professional work place experience organised COURSE CODE: BBCU CRICOS CODE: 069330A COURSE CODE: BADC CRICOS CODE: 069329E through our Work Integrated Learning Team. Completion of 24 subjects required for the degree. Completion of 16 subjects required for the degree. Become a leader in the hospitality industry in roles such as executive Year 1 – Core Subjects Delivery: Four semesters over two years, full time. chef, food service manager or restaurant/hotel manager. With practical BHO1123 Food and Beverage Management* Year 1 – Core Subjects components including cooking and culinary skills, plus experience in BHO1114 Culinary Health Hygiene and Safety BHO1123 Food and Beverage Management an on-campus operational kitchen, you will become highly skilled and BHO1115 Introduction to Culinary Technologies BHO1114 Culinary Health Hygiene and Safety valued in hospitality businesses. BHO1116 Introduction to Kitchen Operations BHO1115 Introduction to Culinary Technologies BAO1101 Accounting for Decision Making BHO1116 Introduction to Kitchen Operations Start your degree in February or July in the cosmopolitan city of BHO1171 Introduction to Marketing BAO1101 Accounting for Decision Making Melbourne. The degree is delivered in association with Victoria BMO1102 Management and Organisation Behaviour BHO1171 Introduction to Marketing University (VU) at the Nicholson Street Campus which boasts BFP1100 Professional Development 1: Critical Thinking and Problem Solving BMO1102 Management and Organisation Behaviour impressive, purpose built state-of-the-art facilities including a Year 2 – Core Subjects BFP1100 Professional Development 1: demonstration kitchen, practical kitchens and a working restaurant, as Critical Thinking and Problem Solving BBHO2103 Advanced Kitchen Operations well as the Footscray Park Campus. BFP2100 Professional Development 2: Analysis and Strategy Year 2 – Core Subjects Entry requirements BHO2104 Introduction to Kitchen Management BHO2103 Advanced Kitchen Operations Satisfactory completion of a secondary school qualification equivalent BHO3475 International Human Relations* BFP2100 Professional Development 2: Analysis and Strategy to an Australian year 12 qualification. Applicants must be 18 years BBB3100 Business Integrated Learning BHO2104 Introduction to Kitchen Management of age when the course commences. Overseas students must have a Plus three electives BHO3475 International Human Relations minimum level of English proficiency to Academic IELTS (Intensive BBB3100 Business Integrated Learning Year 3 – Core Subjects English Language Testing System) with no band score below 6.0; or an BFP3001 Professional Development 3 Plus three electives – (see below left for options, Internet based TOEFL (test score of 80 no section score less than 20). BCO1102 Information Systems for Business or any others approved by the University) Computer based TOEFL (test score of 213, Essay Rating of 5). VU ELI BLO1105 Business Law (EAP University Preparation, UPU); or an Upper Intermediate level at BEO1105 Economic Principles Victoria University’s English Language Institute (ELI). BEO1106 Business Statistics These programs are accredited by Victoria University in accordance with powers granted to it by the BHO3434 International Hospitality Operations management Government of Victoria under the Victoria University Act 2010 and preceding Victoria University of (compulsory elective)* Technology Act 1990. Plus two electives *Elective Units (or any others approved by the University) BHO2432 Introduction to Events BHO2301 Sustainable Operations EXECUTIVE CHEF, KITCHEN MANAGER, FOOD SERVICE BHO2285 Marketing Research MANAGER, RESTAURANT ENTREPRENEUR, BHO2434 Consumer Behaviour CATERING MANAGER BHO3473 International Human Relations BHO3434 International Hospitality Operations Management BHO3510 Hospitality, Tourism and Events Industry Project BAO2204 Management Accounting BMO3421 Managing the Service Organisation BMO4422 Innovation and Entrepreneurship * subject to approval40 41
  • Le Cordon Bleu Master’S DEGREES Discover the Art of Achievement master’s degrees42 43
  • Le Cordon Bleu Master of “The Le Cordon Bleu Master of Gastronomic Tourism Southern Cross University CRICOS Provider: NSW 01241G, QLD 03135E, WA 02621K Gastronomic Tourism gives me an opportunity to distil my life Le Cordon Bleu CRICOS Provider: SA 01818E, NSW 02380M Invest in your passion for gastronomy with our new online graduate program aimed at those wishing to be involved experiences in the executive in the exciting world of food and wine tourism. Become an innovator, strengthen traditional and local foodways, help revitalise and build regional food cultures, or adapt conventional business practices to meet the challenges of operating successfully in a highly competitive market. Experience a broad range of subjects from a multidisciplinary approach embracing history, cultural studies, management and aesthetics; from wellness arena into a recognised gastronomic history and taste cultures to events planning and design, food writing and multimedia. In offering this exciting new degree, Le Cordon Bleu has partnered with postgraduate qualification.” Southern Cross University, a leading provider of distance education Samantha Gowing Therapeutic chef at Cabarita Ocean Retreat, founder of Gowings Food Health Wealth (online learning) with extensive undergraduate and postgraduate and current student offerings in tourism and hospitality education. All units are delivered fully online using the interactive, easy-to-navigate MySCU virtual learning environment. Le Cordon Bleu’s expertise in gastronomy combined with Southern Cross University’s acknowledged leadership in tourism and hospitality education gives the Le Cordon Bleu Master of Gastronomic Tourism a unique profile. The large team of highly experienced teaching staff, qualified in a range of disciplinary backgrounds and experience, further distinguishes this program. You will complete 12 units (6 core units and 6 elective units) to obtain this Core Units (Part A) Masters degree. You may study up to two units each trimester, and eachmaster’s degrees You can commence the program at the start of one of three trimesters Principles of Gastronomy year consists of three 12-week trimesters (not all units can be studied in Food & Drink in Contemporary Society each year: January, May and September. each trimester). You can complete your studies in two years. Gastronomic Tourism Gastronomy and Communication Qualifications are awarded at various stages of completion: after four core Tourism and Hospitality Management units, you will be eligible to graduate with the Le Cordon Bleu Graduate Event Planning and Management PROFESSIONAL FOOD WRITER, CELLAR DOOR Certificate in Gastronomic Tourism. After successfully completing eight MANAGER, FOOD & WINE ENTREPRENEUR, FOOD units (six core units and two electives), you will be eligible to graduate & WINE TOURISM POLICY ADVISOR, FOOD TRAIL with the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism. Elective Units (Part B) Entry requirements Entrepreneurship OPERATOR, TOUR GUIDE OPERATOR A Bachelor Degree is required in order to apply, although applications Strategic Marketing of Destinations and Hotels from individuals without relevant qualifications will also be considered, Event Design Principles Food and Wine Technology based on relevant expertise and specialist experience (students accepted on Aesthetics of Food and Wine this basis will initially be admitted for the Graduate Certificate). English Food & Wine Writing language proficiency of Academic IELTS 6.0 is required for this course, Independent Study in Gastronomic Tourism (equivalent to two units) with no band score below 5.5. Southern Cross University and Le Cordon Bleu jointly assess all applications. Entry will be based on merit and will be subject to class availability. As this program is delivered online, holders of Australian Student Visas are ineligible to enrol. FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. 44 45
  • Le Cordon Bleu Master of Business “The Le Cordon Bleu MBA Administration International Hotel & has enabled personal and Restaurant Management Cricos Code: 047380F professional growth beyond my With us you can exceed what the international hospitality industry demands of emerging managerial talent through the Le Cordon Bleu Master of Business Administration (MBA). expectations and has ALREADY Arm yourself with the ideal mix of qualifications, capability and confidence and open up a broad range of premium employment opportunities in the international hospitality benefited my career greatly.” industry. Jessica Superina This program grooms you for future executive roles by teaching the type Le Cordon Bleu MBA student of dynamic and creative thinking required to excel in today’s hospitality Bachelor of Business (International Hotel & Resort Management ) 2007 world. Your studies begin with a core of strategically oriented courses, complemented by a range of hospitality management electives for various types of industry specialisations. While Le Cordon Bleu is the registered training provider, the program is delivered by our delivery partner, the University of South Australia, on the City West Campus in Adelaide. A total of 54 units, comprising core courses and elective options are required the successfully complete the program. The course can be commenced in January, April, July or September, and CORE COURSES the academic year comprises four terms of 11 weeks, commencing in early All seven must be completed Students are assessed by a combination of examinations, tests, January through to mid-December each year. The MBA’s 12 courses can essays, reflective journals, reports, projects, written assignments, oral Course Name Units be completed in one and a half years of full-time study. Some courses in presentations, classroom discussions and activities. Leadership Dynamics 4.5 this MBA are offered online, which can be completed over three years. Entry requirements Contemporary Management Skills 4.5 Holders of an Australian Student Visa must study this course full time and Creative and Accountable Marketing 4.5 on campus. Leading and Managing People 4.5 You will require a related undergraduate degree from a Le Cordon Bleu Accounting for Decision Making 4.5 General MANAGER, BUSINESS DEVELOPMENT program, plus one year of relevant hospitality industry experience in Competitive Strategy 4.5 Managerial Economics 4.5 MANAGER, ROOMS DIVISION MANAGER, a supervisory role; or an undergraduate degree plus two years work MAITRE D’HOTEL, EVENTS MANAGER, experience, in a supervisory role, with two references from the place of employment. For direct entry to the Masters degree, overseas students HUMAN RESOURCES MANAGER ELECTIVE COURSES must have achieved a minimum level of English proficiency of Academic 22.5 units can be selected from the courses below IELTS 6.5, with no band score of less than 6. In line with the University of South Australia’s policy on course credit, Course Name Units students who have completed relevant postgraduate programs at Managing Hospitality in the International Context 4.5 Service Quality Management 4.5 appropriate institutions, with a credit or better grade average, can seek Data Analysis for Hospitality Managers 4.5 status (recognition of prior learning) in the relevant Le Cordon Bleu Risk and Contingency Management 4.5 Masters subjects, pending assessment by the Program Director. Applied Hospitality Management 9 FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.46 47
  • Le Cordon Bleu Master in International Hospitality Management “a strong, influential and CRICOS Code: 051375B Aim high and expand your international career opportunities. global alumni network allows Our two-year Masters degree is your passport to greater possibilities in International Hospitality Management. It is perfectly suited to you if you have an undergraduate degree but graduates to stay in touch THROUGHOUT their careers AND GET limited industry experience. Benefit from a strong global perspective on general management and leadership skills. By coupling Le Cordon Bleu’s international culinary education prestige with the University of South Australia’s excellent academic delivery, this Masters program represents a qualification carefully designed to meet the current demands of the international EXPERT advice, contacts and job opportunities.” hospitality industry. The Masters program is delivered on a full-time basis over two years, although Australian residents can complete it part-time over three years. YAN WU The course can be commenced in January and July each year, and the Master of International Hospitality Management (2010) academic year comprises four terms of 11 weeks, which includes six months’ hospitality industry experience. Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities. YEAR 1 Graduate Certificate in International Courses undertaken within the first year of studies include: Hospitality Management While Le Cordon Bleu is the registered training provider, the program is Introduction to Global Hospitality Operations Cricos Code 051378K delivered by our delivery partner, the University of South Australia, on Leading and Managing People This certificate comprises four courses over six months of full-time study or the City West Campus in Adelaide. Financial Management one year of part-time study Entry requirements Hospitality Marketing Management To apply you require a Bachelor Degree or four years’ relevant business Service Quality Management Introduction to Global Hospitality Operations or hospitality experience and expertise at management level. English Managing Hospitality in the International Context Leading and Managing People language proficiency of Academic IELTS 6.5 is required for this course, Data Analysis for Hospitality Managers Financial Management with no band score of less than 6. Risk and Contingency Management Hospitality Marketing Management FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their YEAR 2 Graduate Diploma in International tuition fees. Access to FEE-HELP is subject to confirmation by the Courses undertaken within the first year of studies include: Hospitality Management Australian government. Strategic Principles Cricos Code 051377M Successful Hospitality Project Design This diploma comprises eight courses over one year of full-time study or Applied Hospitality Management two years of part-time study. Hospitality Industry Experience (six months) Introduction to Global Hospitality Operations General MANAGER, BUSINESS DEVELOPMENT Leading and Managing People Financial Management MANAGER, ROOMS DIVISION MANAGER, MAITRE Hospitality Marketing Management D’HOTEL, EVENTS MANAGER, HUMAN RESOURCES Service Quality Management MANAGER Managing Hospitality in the International Context Data Analysis for Hospitality Managers Risk and Contingency Management48 49
  • Le Cordon Bleu Living, Studying and working in Australia Experience the Art of L iving Living in Australia50 51
  • Le Cordon Bleu Work Placement Program you’re welcome “Le Cordon Bleu students are Join the Le Cordon Bleu ALUMNI family and become part of a truly global professional network. the future of our industry & When you become part of our growing network of Le Cordon Bleu alumni, we work with you to support the development of your career, expand your professional networks and nurture your life-long association with Le Cordon Bleu. are consistently high quality Le Cordon Bleu’s alumni work around the world and have become chefs at prestigious establishments, pâtisserie owners, restaurateurs, entrepreneurs, hoteliers and innovative leaders in the world of gastronomy and hospitality. Our growing network of alumni candidates. we attribute this to continues to provide inspiration to our current and future students. Whether you are enrolling in one of our Bachelor of Business degrees, Masters programs or the Culinary Arts, Le Cordon Bleu’s international reputation attracts students from the education they receive & the around Australia and the world including countries such as Korea, Taiwan, United States, France, Ireland, UK, India, Canada, Philippines, Japan, Indonesia, Brunei, South America, Middle East and Thailand. core values they are instilled Many well-known personalities have become part of the Le Cordon family including Julia Child, Jacques Chirac, Dustin Hoffman and his family, Nancy Silverton, Natalie Dupree, the Bromberg Brothers, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentis, Gaston Acurio, Ronald Reagan, Larena Velazquez, Ming Tsai and Kathleen Flinn. with at Le Cordon Bleu.” CATHY SINDEN Human Resources Manager - Four Points by Sheraton In most programs (Adelaide and Sydney) you will have the opportunity to undertake work experience as part of your qualification. Le Cordon Bleu partners with hospitality organisations across Australia and, in some cases overseas. The work placement program is completed over six months, during which you work in world class hotels, resorts, kitchens, restaurants and convention centres. You will undertake either ‘Industry Placement’ (Cuisine & Pâtisserie), ‘Professional Experience’ (Bachelors) or ‘Hospitality Industry Experience’ (Master’s). Work placement provides a broad exposure to the hospitality industry, across the globe - to regional Australian destinations such as Uluru often allowing you to work in positions within the Food & Beverage/ and Broome - to cosmopolitan city centres such as Melbourne, Sydney Kitchens and/or Rooms Division departments. The work placement and Perth. program allows you to apply the skills and knowledge acquired at Le Our Professional Industry Placement Department works with each student Cordon Bleu within a working environment, further developing your individually to ensure you get the most out of your work placement understanding of the hospitality industry. We hope that you become aware program and we help our students to secure suitable positions. of the exciting opportunities the hospitality industry has to offer as well During the work placement program you have the opportunity to start as the many challenges faced by the industry throughout the world. It also building your reputation in the industry, create contacts, build networks, gives you the opportunity to travel to a destination that you may never learn where your strengths lie and start making decisions about the career GRADUATES experience again while enjoying a different lifestyle for six months. path you wish to take. This exciting and challenging process is facilitated by the Professional International work placement opportunities are also possible in Dubai, STUDENT PLACEMENTSLiving in Australia Industry Placement department. Opportunities are vast - from far North Canada, China, London, Singapore, Thailand, USA and Scotland among Queensland where the majestic Great Barrier Reef draws tourists from others. It is your responsibility to obtain the necessary visa, if required. LE CORDON BLEU SCHOOLS FOUNDED IN PARIS IN 1895 LE CORDON BLEU NOW FEATURES MORE THAN 40 SCHOOLS LOCATED IN 20 COUNTRIES ATTENDED BY 20 000 STUDENTS ANNUALLY 52 53
  • Le Cordon BleuDelivery PartnersTAFE NSW Northern Sydney TAFE SA Regency University of South Australia Victoria UniversityInstitute, Ryde College International Centre Master in International Hospitality Management Master of Business Administration Bachelor of Business (Culinary Management)Classic Cycle Program Professional Culinary Management Program (International Hotel & Restaurant Management) The Bachelor Degree in Culinary Management and theCulinary Management Program Diplôme Avancé de Gestion Culinaire Associate Degree in Culinary Management are delivered Courses from the Le Cordon Bleu Bachelor of BusinessBachelor of Business (International Hotel Management) Bachelor of Business (International Hotel Management) in association with Victoria University. Victoria UniversityBachelor of Business (International Restaurant Management) Bachelor of Business (International Restaurant Management) and Masters degrees are delivered at the University of is three-time winner of the Australian Toursim Award for Bachelor of Business (Wine Entrepreneurship) South Australia.While Le Cordon Bleu Australia Pty Ltd is the registered Excellence in Tourism Education and Training, and inducted Bachelor of Business (Food Entrepreneurship) University of South Australia (UniSA) into the industry’s National Hall of Fame.education provider, the Bachelor and Culinary degrees in Although Le Cordon Bleu Australia Pty Ltd is the registered City West Campus, North Terrace Adelaide SA 5006Sydney are delivered in association with Northern Sydney www.unisa.edu.au Victoria University , Nicholson CampusInstitute, Ryde College. education provider, the Bachelor degrees and Culinary Nicholson Street Footscray VIC 3011 programs are delivered in association with the Regency CRICOS Provider No: 00121B www.vu.edu.auTAFE NSW Northern Sydney Institute, Ryde College International Centre for Hospitality, Leisure and Food Studies Facilities and Services CRICOS Provider No: 00124K - VIC, 02475D - NSW250 Blaxland Road Ryde NSW 2117www.nsi.tafensw.edu.au and the University of South Australia – leaders in hospitality The University Library offers first-class business and management and business management education. learning resources with a dedicated liaison librarian. It provides texts, Facilities and ServicesCRICOS Provider No: 00591E The University Library offers first-class business and management TAFE SA Regency International Centre journals, periodicals, magazines and access to online databases andFacilities, equipment and support services learning resources with a dedicated liaison librarian. It provides texts, 137 Days Road, Regency Park SA 5010 information services.The Northern Sydney Institute, Ryde College is an internationally journals, periodicals, magazines and access to online databases and www.tafesa.edu.aurenowned specialist training centre for hospitality and tourism. It is the Computer Help Desk Students Association information services. CRICOS Provider No: 00092B Computing Pools Unisafe, Security Services – Personallargest hospitality training centre in the Asia-Pacific region. Advice and Counselling A Cafeteria Learning Services Safety on Campus Facilities, equipment and support services Library Accommodation assistance Library, Computer Labs and wireless16 fully equipped commercial and Campus library with an extensive Regency International Centre for Hospitality, Leisure and Food Studies is Book Shop with online purchasing internet accessspecialty kitchens collection of culinary texts, journals, a pre-eminent training and education facility encompassing all aspects of Student clubs & a Association Electronic banking facilities (ATM)2 demonstration kitchens video DVD materials, internet the hospitality and food industry. International Student Support Disability support2 training restaurants facilities including access to A Health Advisor4 training bars hospitality databasesSydney Coffee Academy Accommodation Service A sensory evaluation area Accommodation assistanceAn auditorium Retail Shop Four major training bars A career adviser4 lecture theatres Career adviser Two wine tasting rooms Health Care CentreFunction event areas Disability Support Demonstration kitchens and a Student clubs & AssociationSpecialist wine tasting facilities Students Association lecture theatre A cafeteriaAcademic and Personal Counselling Modern Cafeteria A winery and industry Electronic banking facilities (ATM)Learning Support Staff Electronic Banking Facilities (ATM) development centre Disability support Academic and personal counselling A restaurant and function centre Learning support – language Specific Le Cordon Bleu culinary programs for people for whom teaching kitchens English is a second language Southern Cross University Master of Gastronomic Tourism (Online Degree) A pioneer with over 20 years’ experience in tourism education Southern Cross University Tel: +61 7 5506 9342 in Australia and a leading provider of interactive distance Email: enquiry@scu.edu.au • www.scu.edu.au education (online learning), Southern Cross University offers CRICOS Provider: NSW 01241G, QLD 03135E, WA 02621K extensive undergraduate and postgraduate offerings in tourism and hospitality education. The School of Tourism and Hospitality Management enjoys long- standing professional relationships with the tourism industry at local, regional, state and national levels and has developed a strong international culture. The high calibre staff offer a contemporary 54 industry-relevant and quality learning experience. 55
  • 56 Le Cordon Bleu and Foundation Programs English Language ProvidersLe Cordon BleuEntry RequirementsCountry Culinary Arts Bachelor MIHM MBA MGTAll School leaver: Satisfactory completion of year School leaver: Satisfactory completion of high Bachelor Degree or 4 years A related undergraduate degree from Bachelor Degree. Applications 11 is required or equivalent interstate/overseas school; satisfactory completion of year 12 relevant business or hospitality a Le Cordon Bleu program, plus one from individuals without relevant secondary education. secondary schooling or the equivalent. experience and expertise at year of relevant hospitality industry qualifications will also be considered Age: Applicants must be 17.5 years of age by Age: Applicants must be 17.5 years of age by management level. experience in a supervisory role based on relevant expertise and the time the course commences. the time the course commences. International entry: English or - An undergraduate degree plus two specialist experience. Students accepted International entry: Overseas students are International entry: English proficiency IELTS language proficiency to international years of supervisory work experience. on this basis will initially be admitted required to have achieved a minimum level 6.0 with no band score lower than 5.5 standard 6.5 Academic IELTS, with International entry: English proficiency for the Graduate Certificate. of English proficiency of IELTS (Intensive no band score less than 6 of Academic * See page 40 for separate Victoria University English Language Proficiency English Language Testing System) 5.5 with no IELTS 6.5, with no band score of less requirements (Academic IELTS 6.0 with no band Band Score below 5 than 6 score below 5.5) * At least 17.5 years of age, completion of highSubcontinent & Middle East Completion of high school certificate same as above same as above same as above school, IELTS 6.0 with no band less than 5.5 Successful completion of the first year of aKorea High school graduation certificate same as above same as above same as above bachelor degree at universityNew Zealand successful completion of NCEA Level 2 Successful completion of NCEA Level 3 same as above same as above same as above Successful completion of GCE A Levels orSingapore Successful Completion of GCE O Levels same as above same as above same as above International BaccalaureateIndonesia Successful completion of SMU 2 Successful completion of SMU 3 same as above same as above same as aboveThailand Successful completion of matayom 6 Successful completion of matayom 6 same as above same as above same as aboveVietnam Successful completion of year 12 Successful completion of year 12 same as above same as above same as aboveCambodia Successful completion of year 13 Successful completion of year 13 same as above same as above same as aboveMalaysia Form 5 - “O” Levels or SPM “A” levels or STPM or Foundation same as above same as above same as above Japanese High School graduate certificateJapan Japanese High School graduate certificate same as above same as above same as above (min 75% GPA) Second year college or international schoolPhilippines First year college same as above same as above same as above IB or FoundationBrunei Form 5 - “O” Levels or SPM “A” levels or STPM or Foundation same as above same as above same as aboveChina Successful completion of Senior Middle 2 Successful completion of Senior Middle 3 same as above same as above same as aboveHong Kong Successful completion of Form 5 (HKCEE) Successful completion of Form 7 (HKALE) same as above same as above same as above Successful completion of Senior High School Successful completion ofTaiwan same as above same as above same as above Year 2 Senior High School Year 3 Successful completion of Form 5 (HKCEE) Successful completion of Form 7 (HKALE)Macau same as above same as above same as above or Senior Middle 2 or Senior Middle 357Brasil Successful completion of High School Successful completion of High School same as above same as above same as aboveUSA Successful completion of High School Successful completion of High School same as above same as above same as aboveLe Cordon Bleu Australia policy permits Course Credit for programs where appropriate. For any enquiries regarding Course Credit, please contact a Sales team member or email Australia@cordonbleu.edu
  • Living & Studying in Living & Studying in Living & Studying in Sydney, Adelaide, Melbourne, New South Wales South Australia Victoria Sydney, known as the ‘Harbour City’, is built beside one of Adelaide is an ideal city in which to study the art of Melbourne is a modern, multi-cultural city built around the most beautiful natural waterways in the world. It’s often hospitality. It enjoys a national reputation for fine wines and the shores of beautiful Port Phillip Bay. With world-class referred to as Australia’s international gateway. Recognised a strong food culture. Adelaide has been ranked as Australia’s facilities and a reputation as the cultural and sporting capital as a global city with a world class restaurant and hotel scene most liveable city. of Australia, Melbourne hosts many outstanding arts and it’s also truly multicultural, reflecting its role as a major cultural events. destination for immigrants to Australia. Adelaide – The City. Melbourne has a mild, temperate climate with four distinct seasons which A city of nearly 2 million people, surrounded by park lands, Adelaide is one If you wish to master the culinary arts or study a Bachelor of Business are very much part of the city’s character. Spring through to autumn is a of the few cities in the world that can truly be described as a ‘city within a (International Restaurant or Hospitality Management) and work in some of vibrant time for outdoor festivals, theatre and cinemas, alfresco eating, park’. Its cinemas, theatres, art, music and food reflect the multicultural mix the world’s best pâtisseries, restaurants and hotels, Sydney is ideal for you. swimming and other water sports. Winter is the time for theatre, football, of people living here – from every corner of the globe. One of Adelaide’s dining, open fires and shopping for warmer clothes. The Le Cordon Bleu Sydney Culinary Arts Institute great features is its long coastline of clean sandy beaches only 30 minutes Your studies will take place at the Northern Sydney Institute, located in from the city centre. Melbourne – The City. North Ryde, a leafy suburb 17 kilometres north of the Sydney central Home to a diverse population of 4 million people from more than 140 Which Campus? business district. It is situated within walking distance of Top Ryde City, nations, Melbourne boasts many of Australia’s best restaurants and cafés Many international students like to live in or near the Adelaide city Sydney’s newest shopping experience, a shopper’s oasis. with over 3,000 restaurants offering a wide varirty of cuisine styles. centre because of free city transport, our renowned central food market,   Chinatown, cinemas and shopping malls. Your studies are based in the city if Melbourne and Surrounds Le Cordon Bleu Sydney Culinary Arts Institute you are enrolled in Le Cordon Bleu’s English Language, Foundation, Stage 5 Melbourne is the capital of the state of Victoria, with daily flights to major Northern Sydney Institute, Ryde College Bachelor of Business, and Masters programs. cities throughout Asia, the United States and Europe. For the international Building A, 250 Blaxland Road, Ryde NSW 2112 All other Le Cordon Bleu programs (and stages) are offered at the Regency visitor, Victoria is a delight to explore. It is the home of heritage-listed Tel: +61 2 8878 3100 | Fax: +61 2 8878 3199 Park campus, only 30 minutes from the city when using public transport. forests, some of Australia’s top ski fields, spectacular coastal regions, quiet email: australia@cordonbleu.edu. country getaways and many other attractions. www.lecordonbleu.com.au Accommodation. There are many accommodation options including International Student Accommodation Accommodation Residences, private rental, homestay and/or share accommodation. You can stay either permanently or temporarily at one of Victoria There are many accommodation options including International Student For more information regarding accommodation please see page 60 and University’s two student accommodation residences. It is strongly Residences, private rental, homestay and/or share accommodation. visit: www.lecordonbleu.com.au/adelaide/accommgeneral recommended that you apply in advance for rooms at these residences. For more information regarding accommodation please see page 60 and Application forms are available from the Victoria University’s website and visit: www.lecordonbleu.com.au/sydney/accommgeneral can be faxed or emailed. Both student residences have an extensive program of events and activities to help you settle in Melbourne. The Student Village provides an excellent opportunity to form friendships and offers a range of services which include 24-hour staff support, cable TV in lounges, evening security, free parking and sporting/leisure activities. For more information and booking enquiries visit: www.vu.edu.au/facilities -and-services /housing-services58 59
  • ACCOMMODATION OPTIONS In Adelaide Unilodge @ Metro Adelaide offers prestige Organised Events and Activities Student Services Homestay provides overseas students with the opportunity boutique accommodation to Le Cordon Bleu students. It is To help you feel welcome Le Cordon Bleu offers new Our Student Services department organises Orientation to live with an Australian family, and is safe and affordable.  based in the city centre – close to Rundle Mall, UniSA and students a range of activities, including: programs, provide information and advice on student As temporary members of the host family, you are the entertainment precinct. • Full day excursions to wine regions such as Hunter Valley visa obligations, offer information on general enquiries introduced to Australian food and culture which helps to and Adelaide Hills (e.g. counseling, legal) and provides documentation Overseas Student Health Cover (OSHC) • Group dinners regarding enrolments. develop your English language skills. You can also receive The Department of Immigration and Citizenship requires help with access to local banking and transport facilities and • Orientation, including campus tour, presentations etc. learn a little about the local area. holders of a student visa to purchase and maintain OSHC • Participation in student representative meetings. Admissions for the entire length of their student visa. OSHC usually All admissions and course enquiries are managed through Many international students find that the best At the completion of your studies you will be invited to pays 85 percent of the fee for each consultation with a Le Cordon Bleu’s corporate office in Adelaide, accommodation on arrival in Australia is a four week stay participate in a celebratory graduation ceremony. Refer to medical practitioner (including specialists), or X-rays and South Australia. with a Homestay provider.  During this period you can look our website for photos of recent student events. pathology services. Days Road, Regency Park SA 5010 for more permanent rental accommodation. Working in Australia Tel: +61 8 8348 3000 | Fax: +61 8 8346 3755 Serviced student accommodation can provide a secure, Cost of Living Under current visa regulations, students residing Australia Toll Free: 1800 064 802 safe and friendly environment to Le Cordon Bleu students. As a student you will need at least AUD$25,000 to cover temporarily in Australia under a student visa are permitted Private rental or hostel accommodation options: Other basic expenses in each year of study. You should also have to work up to 40 hours per fortnight. For information choices include renting a house or unit or flat, or staying in a a minimum of AUD$2,500 in addition to the monthly please visit: hostel. Costs vary depending on size, quality and proximity average to cover establishment expenses such as rental http://www.immi.gov.au/students/ to the city. Renting usually requires that you sign a six or bond payment and basic furniture items. Recreation and twelve month contract and you will usually be required to entertainment are matters of personal taste: the amount pay one month’s rent in advance as well as pay a refundable spent depends on your interests, budget and where you live. deposit (a bond). These figures do not include the costs of large non-essential Semester in Australia housing provides quality apartment items such as household equipment or a car. accommodation, either single or shared (maximum of 3 other people) in and around Sydney. Students are placed with other ‘like-minded’ students.60 61
  • Le Cordon Bleuaround the worldLe Cordon Bleu Paris Le Cordon Bleu Korea Le Cordon Bleu Sydney8, rue Léon Delhomme 53-12 Chungpa-dong 2Ka, Yongsan-Ku, 250 Blaxland Road, Ryde75015 Paris, France Seoul, 140 742 Korea Sydney NSW 2112, AustraliaT : +33 (0)1 53 68 22 50 T : +82 2 719 69 61 T : +61 8 8346 3700F : +33 (0)1 48 56 03 96 F : +82 2 6004-1360 F : +61 8 8346 3755paris@cordonbleu.edu korea@cordonbleu.edu australia@cordonbleu.eduLe Cordon Bleu London Le Cordon Bleu Inc. Le Cordon Bleu New Zealand15 Bloomsbury Square Le Cordon Bleu, Inc. Private Bag 999045, Manners St Central,London WC1A 2LS One Bridge Plaza N Wellington, 6142 New ZealandUnited Kingdom Suite 275 T: +64 (0)4 4729800T: +44 (0) 207 400 3900 Fort Lee, NJ USA 07024 F: +64 (0)4 4729805F: +44 (0) 207 400 3901 Tel. +1 201 490 - 1067 info@lecordonbleu.co.nzlondon@cordonbleu.edu info@cordonbleu.edu Le Cordon Bleu MalaysiaLe Cordon Bleu Madrid Le Cordon Bleu Mexico Sunway UniversityUniversidad Francisco de Vitoria Universidad Anáhuac Norte No.2A, Jalan Universiti, Bandar Sunway,Ctra. Pozuelo-Majadahonda Av. Lomas Anáhuac s/n., Lomas Anáhuac 46150 Petaling Jaya, Selangor DE, MalaysiaKm. 1,800 México C.P. 52786, México T: +603 5632 1188Pozuelo de Alarcón, 28223 T : +52 55 5627 0210 ext. 7132 / 7813 F: +603 5631 1133Madrid, Spain F : +52 55 5627 0210 ext.8724 malaysia@cordonbleu.eduT : +34 91 715 10 46 mexico@cordonbleu.eduF : +34 91 351 87 33 Le Cordon Bleu Thailandmadrid@cordonbleu.edu Le Cordon Bleu Ottawa 946 The Dusit Thani Building 453 Laurier Avenue East Rama IV Road, SilomLe Cordon Bleu International BV Ottawa, Ontario, K1N 6R4, Canada Bangrak, BangkokHerengracht 28 T : +1 613 236 CHEF(2433) 10500 Thailand1015 BL Amsterdam Toll free +1 888 289 6302 T: +66 2 237 8877The Netherlands F : +1 613 236 2460 F: +66 2 237 8878T: +31 20 661 6592 Restaurant line +1 613 236 2499 thailand@cordonbleu.eduF: +31 20 661 6593 ottawa@cordonbleu.eduamsterdam@cordonbleu.edu Le Cordon Bleu ISTANBUL Le Cordon Bleu Mexico Özyeğin UniversityLe Cordon Bleu Liban Universidad Anáhuac del Sur Çekmeköy CampusRectorat B.P. 446 Avenida de las Torres # 131, Nişantepe Mevkii, Orman Sokak, No:13,USEK University – Kaslik Col. Olivar de los Padres Alemdağ, Çekmeköy 34794Jounieh – Lebanon C.P. 01780, Del. Álvaro Obregón, México, D.F. Istanbul, TurkeyT : +961 9640 664/665 T : +52 55 5628 8800 T: +90 216 564 9000F : +961 9642 333 F : +52 55 5628 8837 F : +90 216 564 9372liban@cordonbleu.edu mexico@cordonbleu.edu istanbul@cordonbleu.eduLe Cordon Bleu Tokyo Le Cordon Bleu Peru Le Cordon Bleu SHANGHAIRoob-1, 28-13 Sarugaku-Cho, Av. Nuñez de Balboa 530 No. 1548, South Pudong Road,Daikanyama, Shibuya-Ku, Miraflores, Lima 18, Peru Shanghai, China 200122Tokyo 150-0033, Japan T : +51 1 242 8222 Tel + 86 136 0166 9198T : +81 3 5489 0141 F : +51 1 242 9209 Fax + 8621 65201011F : +81 3 5489 0145 peru@cordonbleu.edu shanghai@cordonbleu.edutokyo@cordonbleu.edu Le Cordon Bleu AustraliaLe Cordon Bleu Kobe Days Road, Regency Park, South Australia,The 45th 6F, 45 Harima-machi, Chuo-Ku, 5010 AustraliaKobe-shi, Hyogo 650-0036, Japan T : +61 8 8346 3700T : +81 78 393 8221 F : +61 8 8346 3755F : +81 78 393 8222 australia@cordonbleu.edukobe@cordonbleu.eduFees, Refunds & Conditions Policy, ADMISSIONS PROCEDUREsAll information pertaining to the Fees, Refunds and Conditions policy of Le Cordon Bleu Australia as well as Admissions Procedures can be accessed on our websiteby visiting the links provided below.ADELAIDE (FEES, CONDITIONS & REFUNDS POLICY): http://www.lecordonbleu.com.au/adelaide/policies/enADELAIDE (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/adelaide/how-to-apply/enSYDNEY (FEES, CONDITIONS & REFUNDS POLICY): hhttp://www.lecordonbleu.com.au/sydney/policies/enSYDNEY (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/sydney/apply/enMELBOURNE (ADMISSIONS PROCEDURES & FEES, CONDITIONS & REFUNDS POLICY): http://www.lecordonbleu.com.au/melbourne/vu-apply/enPOLICIES & PROCEDURES RELATING TO ALL PROGRAMS CAN BE ACCESSED VIA: http://www.lecordonbleu.com.au/policiesLe Cordon Bleu Australia is registered on CRICOS to offer programs to Overseas Students as per the ESOS Act 2000. For more information regarding the ESOS Framework,please visit https://www.aei.gov.au/Regulatory-Information/Education-Services-for-Overseas-Students-ESOS-Legislative-Framework/National-Code/nationalcodepartd/Documents/ESOS_FrameWork_pdf.pdfE & OE. All information in this document is correct at time of print, but may be subject to change, for updated information visit www.lecordonbleu.com.auThe “Le Cordon Bleu” logo [as used in this brochure] and the words “Le Cordon Bleu” are trade marks of Le Cordon Bleu International BV registered in numerous countries throughout the world in respect of many classes of goodsand services and which may also be protected in other countries by laws relating to unfair competition, passing off and/or similar concepts.62