Experience the Art of Success            Le Cordon Bleu Australia       culinary & hospitality studies 2013               ...
BienvenueWelcome to Le Cordon Bleu, one of the world’smost prominent organisations dedicated toculinary, food, wine, nutri...
culinary                                                                            culinary                              ...
Le Cordon Bleu    Classic Cycle Program    sydney                                     culinary arts - sydney    Discover t...
Le Cordon Bleu                             Classic Cycle Program                              Launch your career in the cu...
Le Cordon BleuDiplôme de Cuisine                                              Le Cordon Bleu                              ...
Le Cordon BleuDiplôme de Pâtisserie                                                 Le Cordon Bleu                        ...
Le Cordon BleuProfessional Culinary                                            Le Cordon BleuManagement Program           ...
Le Cordon Bleu     CULINARY MANAGEMENT     ADELAIDE     Discover the Culinary Arts                                       c...
Le Cordon Bleu                                Professional Culinary                                Management Program     ...
Le Cordon BleucuisinierCertificate III in Hospitality (Commercial Cookery)CRICOS CODE: 065422G                            ...
Le Cordon BleuPâtissierCertificate III in Hospitality (Pâtisserie)CRICOS CODE: 065423F                                    ...
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Le Cordon Bleu Australia Prospectus
Upcoming SlideShare
Loading in …5
×

Le Cordon Bleu Australia Prospectus

1,498 views

Published on

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!

Published in: Education
0 Comments
4 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
1,498
On SlideShare
0
From Embeds
0
Number of Embeds
3
Actions
Shares
0
Downloads
32
Comments
0
Likes
4
Embeds 0
No embeds

No notes for slide

Le Cordon Bleu Australia Prospectus

  1. 1. Experience the Art of Success Le Cordon Bleu Australia culinary & hospitality studies 2013 1
  2. 2. 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
  3. 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 studies3 4
  4. 4. Le Cordon Bleu Classic Cycle Program sydney culinary arts - sydney Discover the Culinary Arts6 7
  5. 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 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
  6. 6. 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
  7. 7. 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
  8. 8. 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
  9. 9. Le Cordon Bleu CULINARY MANAGEMENT ADELAIDE Discover the Culinary Arts culinary arts - adelaide16 17
  10. 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 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
  11. 11. 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
  12. 12. 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

×