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!

1. Experience the Art of Success
Le Cordon Bleu Australia
culinary & hospitality studies 2013
1

2. Bienvenue
Welcome to Le Cordon Bleu, one of the world’s
most prominent organisations dedicated to
culinary, food, wine, nutrition, restaurant,
hotel and management education, founded in
Paris in 1895.
Today Le Cordon Bleu has a presence in some 20 countries with more than
40 international schools attended by 20,000 students annually - making
Le 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 and
application of the Culinary Arts through the classic cycle program and
contemporary molecular cuisine research as well as professional hospitality
management through the Le Cordon Bleu undergraduate and
postgraduate programs.
We invite you to share our knowledge and passion for the culinary arts,
hospitality and management education and look forward to leading you on
a journey of discovery that will last a lifetime.
André J. Cointreau
President & CEO, Le Cordon Bleu
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3. 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 studies
3 4

4. Le Cordon Bleu
Classic Cycle Program
sydney
culinary arts - sydney
Discover the Culinary Arts
6 7

5. 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 a
culinary 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

6. Le Cordon Bleu
Diplôme de Cuisine Le Cordon Bleu Le Cordon Bleu Le Cordon Bleu
Take 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: SIT30807
through three outstanding cuisine courses. Gradually
progressing 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 076504C
fundamental culinary skills, underpinned with Australian
Prerequisite: Basic Cuisine Qualification Prerequisite: Intermediate Cuisine Qualification
qualification 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

7. Le Cordon Bleu
Diplôme de Pâtisserie Le Cordon Bleu Le Cordon Bleu Le Cordon Bleu
Learn to master the great artistry of intricate pâtisserie
techniques. You will progressively learn the secrets of classic and
Basic Pâtisserie Intermediate Pâtisserie Superior Pâtisserie
COURSE CODE: SIT10307 COURSE CODE: SIT20307 COURSE CODE: SIT31107
contemporary French desserts, including chocolate and sugar
garnishes 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
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8. Le Cordon Bleu
Professional Culinary Le Cordon Bleu
Management Program Diplôme Avancé
Accelerate your career in the international culinary industry. de Gestion Culinaire
Prepare yourself for management roles and receive the COURSE CODE: SIT60307
esteemed Diplôme Avancé de Gestion Culinaire from
Le 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

9. Le Cordon Bleu
CULINARY MANAGEMENT
ADELAIDE
Discover the Culinary Arts
culinary arts - adelaide
16 17

10. 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 BLEU
culinary 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

11. Le Cordon Bleu
cuisinier
Certificate 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 international
Prepare 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 from
strong 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 current
of 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 to
culinary 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

12. Le Cordon Bleu
Pâtissier
Certificate 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 learned
Learn 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 and
restaurants, 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 artistic
and 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
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