Adelaide... meet Paris. Le Cordon Bleu Professional Culinary Management Program

Adelaide... meet Paris Le Cordon Bleu Professional Culinary Management Program 2 Le Cordon Bleu is proud to introduce the new Professional Culina...
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Adelaide... meet Paris

Le Cordon Bleu Professional Culinary Management Program

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Le Cordon Bleu is proud to introduce the new Professional Culinary Management program in Adelaide, South Australia

The Art of Cuisine Job readiness is key to the success of our graduates Job opportunities are created through our excellent Industry Placement programme Graduate in only 24 months and enjoy flexible pathways to further education Gain entry to the global culinary and hospitality industry and Le Cordon Bleu family Feel at home with like-minded communities and explore new cultures Receive both Le Cordon Bleu and Australian qualifications

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Le Cordon Bleu

Diplôme Avancé de Gestion Culinaire (Professional Culinary Management Program) Study classic French techniques with Le Cordon Bleu in Adelaide while simultaneously being awarded highly respected Australian qualifications. This intensive 24 month program is suited to those seeking to enter a career in professional culinary management and achieve success in senior culinary or pâtisserie positions.

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Le Cordon Bleu

Professional Culinary Management Program (24 Months) Diplôme Avancé de Gestion Culinaire Certificate III in Hospitality in Cookery or Pâtisserie Stage 1.1 2 months

Stage 1.2 2 months

Stage 1.3 2 months

Stage 2 Industry Placement 6 months

Advanced Diploma of Hospitality Stage 3 6 months

Stage 4 6 months

The program incorporates Certificate III, and the coveted Advanced Diploma of Hospitality.

The Advanced Diploma is a rounded course providing a highly acclaimed passport to the culinary world. The program includes six months Industry Placement in a hospitality business. Le Cordon Bleu training: Le Cordon Bleu’s unrivalled teaching model combines demonstrations by expert chefs and pâtissiers with hands-on classes for students. Practical skills are supported by theoretical learning where students benefit from the knowledge of experienced hospitality industry chefs and managers. Course duration: The program is delivered over 5 days per week, allowing students to complete their qualification in only 24 months. Campus: Le Cordon Bleu’s Adelaide programs are taught at the Regency Park campus of TAFE SA. The campus offers • • • •

Superb training kitchens and restaurants State of the art demonstration kitchens A bakery, cheesemaking facility and micro-brewery Specialised food and wine subjects drawing on South Australia’s prestigious winemaking traditions, and easy access to some of the country's best wine regions.

Assessment methods: Assessment methods are varied and

include a combination of practical and theory examinations, classroom activities, projects and industry events. The value of work-based learning is recognised by incorporating training and assessment into the Industry Placement component. Industry Placement: The Certificate III in Hospitality (Commercial Cookery/Pâtisserie) includes 6 months of Industry Placement. This innovative and comprehensive program equips students with the lifelong career management tools to compete and succeed in contemporary hospitality management. Le Cordon Bleu's Industry Placement team will facilitate a range of exciting

work placement opportunities. Admissions: The course commences in January and July. Entry requirements: School leaver - Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education. Age: Applicants must be 18 years of age by the time the course commences. International entry: Overseas students are required to have achieved a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 5.5 (general) with no Band Score below 5. Accreditation: Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Students will be awarded the internationally recognised

Diplôme Avancé de Gestion Culinaire

as well as Certificate III in Hospitality (Pâtisserie) CRICOS CODE: 065423F | SIT31107

and/or Certificate III in Hospitality (Commercial Cookery) CRICOS CODE: 065422G | SIT30807

and the Advanced Diploma in Hospitality CRICOS CODE: 065425D | SIT60307

With Le Cordon Bleu's Australian academic hub based in Adelaide, students have access to chefs trained in classical French techniques, academic support and facilities par excellence!

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Le Cordon Bleu

Diplôme Avancé de Gestion Culinaire (Cuisinier) Certificate III in Hospitality (Commercial Cookery) CRICOS CODE: 065422G

These courses offer a comprehensive introduction to the culinary arts. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

Stage 1.1

This opens the door to the classical French techniques which underpin many modern international cuisines and are indispensible in the professional kitchen. From day one students begin to master the basic skills: from how to hold a knife properly, to how to prepare vegetables or truss a chicken. As the term progresses more complex techniques are introduced. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students learn how to use and integrate sauces, herbs and spices into their recipes, producing a variety of flavours.

This program is for beginners and experienced students alike.

French Study Modules The aim of this program is to provide an introduction to classical french cuisine. French culinary terms and definitions The use and care of cookery equipment Working in a safe and hygienic manner Food preparation and mise en place Work organisation and planning Introduction to French cuisine French classical cooking techniques Variations of cooking methods Fonds de cuisine - Classical French stocks, glazes, basic and advanced sauces and soups Commodities – receiving and storage

Australian qualification units of competency SITHCCC001B SITHCCC002A SITHCCC003B SITHCCC004B SITHCCC005A SITHCCC008A SITXCOM001A SITXCOM002A SITXOHS001B SITXOHS002A

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Organise & prepare food Present food Receive & store kitchen supplies Clean & maintain kitchen premises Use basic methods of cookery Prepare stocks, sauces and soups Work with colleagues & customers Work in a socially diverse environment Follow health, safety & security procedures Follow workplace hygiene procedures

Stage 1.2

This next stage introduces students to French regional dishes, requiring them to apply the methods and techniques developed in the previous stage. Through practice and repetition students begin to perform tasks more easily and instinctively. Stage 1.2 emphasises the importance of mise en place - the preparation of food and equipment and planning a meal or dish. Demonstrations highlight various presentation styles from classical to contemporary.

Prerequisite: Basic Cuisine or Stage 1.1

French Study Modules Emphasis is placed on the importance of: Mise en place, organisation and workflow planning in the preparation and service of meals Hors d’oeuvre, canapés, salads and appetisers Vegetables, eggs and farinaceous cooking techniques and menu items French pastries and cakes Career preparation and workplace communication Teamwork French regional cooking

Australian qualification units of competency SITHCCC007A SITHCCC006A SITHCCC009A SITHCCC010A SITXFSA001A SITXCOM003A SITXHRM001A SITHIND001B SITHCCC014A

Prepare sandwiches Prepare appetisers & salads Prepare vegetables, fruit, eggs & farinaceous dishes Select, prepare & cook poultry Implement food safety procedures Deal with conflict situations Coach others in job skills Develop & update hospitality industry knowledge Prepare pastries, cakes & yeast goods

Stage 1.3

Students will learn about contemporary developments in French and international cuisine. Full menus, demonstrated by chefs, are inspired by trends from the world's top kitchens. Some recipes are original; others are current interpretations of the classics. The ingredients are richer and more refined, exposing students to working with items such as foie gras, truffles and lobster. Now well-versed in French culinary skills, students are encouraged to be more creative in both taste and presentation.

Prerequisite: Intermediate Cuisine or Stage 1.2

French Study Modules Students develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus: Meat, poultry and game preparations and cookery techniques Seafood preparations and cookery techniques Menu trends and market application including food costing Desserts à l’assiette Preparation of foods for dietary, allergy and cultural requirements Seasonal and market influences in cuisine Classical and contemporary menus Modern approaches to plate design and presentation to restaurant standards Presentation and service requirements of the finished menu Restaurant service

Australian qualification units of competency SITHCCC011A SITHCCC026A SITHCCC013A SITHCCC012A SITHCCC016A SITHCCC029A HLTFA301B SITXFSA002A SITHCCC027A

Select, prepare & cook seafood Establish & maintain quality control of food Prepare hot & cold desserts Select, prepare & cook meat Develop cost-effective menus Prepare foods according to dietary & cultural needs Apply first aid Develop and implement a food safety program Prepare, cook & serve food for food service*

*Students serve members of the dining public in the campus restaurant.

Stage 2 - Industry Placement Industry Placement enables students to put into practice the skills and techniques they learned on campus in a real hospitality establishment. With assistance from Le Cordon Bleu's Industry Placement team, this stage will become the foundation of not only the remainder of the program but also of a future career.

Australian qualification units of competency SITHCCC028A Prepare, cook & serve food for menus

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Le Cordon Bleu

Diplôme Avancé de Gestion Culinaire (Pâtissier) Certificate III in Hospitality (Pâtisserie) CRICOS CODE: 065423F

This is a vigorous and exciting course allowing students to master the techniques of classical pâtisserie while being introduced to all aspects of the kitchen. Students progressively learn to prepare a wide selection of pâtisserie items served in restaurants, pâtisserie shops and tearooms – including classical and contemporary French desserts and garnishes in chocolate and sugar.

Stage 1.1

The main ingredients in French pâtisserie are flour, butter, eggs and ‘savoir-faire'! By learning their various combinations, properties and applications, students can make an astounding array of pâtisserie items. This stage is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. Students progressively learn to prepare a wide selection of pastries and desserts. The demonstrations and practical sessions take a step-by-step approach through the art of French pâtisserie.

French Study Modules Introduction to classical cooking techniques as applied to pâtisserie: French culinary terms and definitions The use and care of cookery and pâtisserie equipment Working in a safe and hygienic manner Food preparation and mise en place Work organisation and planning French classical cooking techniques Commodities – receiving and storage Basic French pastry terms Basic decoration Introduction to chocolate Introduction to bread and yeast dough Introduction to desserts French pâtisserie – introduction to a variety of cakes and pastries Basic doughs and fillings – short pastry, choux pastry, puff pastry, various creams

Australian qualification units of competency SITHCCC001B SITHCCC002A SITHCCC003B SITHCCC004B SITHCCC005A SITHCCC008A SITXCOM001A SITXCOM002A SITXOHS001B SITXOHS002A

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Organise & prepare food Present food Receive & store kitchen supplies Clean & maintain kitchen premises Use basic methods of cookery Prepare stocks, sauces and soups Work with colleagues & customers Work in a socially diverse environment Follow health, safety & security procedures Follow workplace hygiene procedures

Stage 1.2

As students begin to master important techniques, like making a sponge cake or Bavarian cream, their proficiency will allow them to focus on the decoration and presentation of their creations. Students are assisted by chefs to develop the artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

Prerequisite: Basic Pâtisserie or Stage 1.1

French Study Modules The focus will be on refining and developing previously learned skills: Artistic and decorative skills Ice cream and sorbet Bread making Mastering Bavarian creams and mousses Classical and contemporary desserts Classical and contemporary presentations Variations on restaurant hot and cold plated desserts French pastries and cakes Career preparation and workplace communications

Australian qualification units of competency SITHPAT001A SITHPAT002A SITHPAT006A SITXFSA001A SITXCOM003A SITXHRM001A SITHIND001B SITHPAT003A SITHCCC013A

Prepare and produce pastries Prepare and produce cakes Present desserts Implement food safety procedures Deal with conflict situations Coach others in job skills Develop & update hospitality industry knowledge Prepare and produce yeast goods Prepare hot and cold desserts

Stage 1.3

This stage combines all the knowledge, techniques and artistic skills developed to date, and encourages students to discover their personal style. Demonstrations, practical sessions and workshops help students gain a more complete understanding of the fundamental principles of pâtisserie with a strong focus on developing advanced levels of artistic and creative savoir faire.

Prerequisite: Intermediate Pâtisserie or Stage 1.2

French Study Modules Students develop a creative approach to the preparation and service of French classical and contemporary international pâtisserie: Variety of classic pastries and cakes Sweet yeast products Advanced gateaux and tortes Desserts for dietary requirements Boulangerie – European festive and celebration breads Application of menu presentation Modern approach to plate design and presentation to industry standards Presentation and service requirements of the finished menu Organise and prepare mise en place in a team for service Career preparation and workplace communications Contemporary chocolate box Production and presentation of petits fours

Australian qualification units of competency SITHCCC026A SITHPAT005A SITHPAT008A SITHPAT004A SITHCCC029A SITXFSA002A TLIE1005A SITHCCC027A

Establish & maintain quality control of food Prepare and present gateaux, torten and cakes Prepare and model marzipan Prepare bakery products for patisseries Prepare foods according to dietary & cultural needs Develop and implement a food safety program Carry out basic workplace calculations Prepare, cook & serve food for food service

*Students serve members of the dining public in the campus restaurant.

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 qualification units of competency SITHIND003A Provide and coordinate quality customer service

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Le Cordon Bleu

Diplôme Avancé de Gestion Culinaire The Professional Culinary Management Program is specifically geared to prepare students for a career in the international culinary industry.

Advanced Diploma of Hospitality CRICOS CODE 065425D

This course provides a learning pathway for chefs or pâtissiers to acquire the fundamentals of restaurant and pâtisserie management and operations. Students will further develop their skills in contemporary culinary and pâtisserie techniques and trends using the latest industry equipment. They will also develop key business skills essential to any manager or entrepreneur.

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 will introduce some of the key concepts associated with operational management. It draws upon the skills and knowledge developed over the previous 12 months, as students work towards hosting an event in the final stage of their program.

Stage 4: Cuisine / Pâtisserie

The culmination of 2 years’ study is the opportunity for students to apply all their culinary and management skills and knowledge to an actual commercial activity. South Australia has a thriving food industry and hosts numerous food and wine events, including those held in the beautiful surrounds of Adelaide’s Barossa and McLaren Vale wine districts. Students will have the chance to plan and execute a food business operation either at one of these events or a stand-alone venue. Research and development of a comprehensive business plan, including financial analysis of the venture, is the starting point. Students must then consider and plan for the logistical requirements of external catering, before preparing for and working at the event. On completion, the success of the event will be analysed and any profits will be donated to a charity of choice.

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Stage 3 & 4 Specialised Units

Stage 3 & 4 General Units

Cuisine

Cuisine & Pâtisserie

During the practical component of the Cuisine stream students will gain an in depth appreciation of:

SITXCCS002A SITXMGT004A SITXMPR005A SITXFIN008A SITHCCC025A SITXFIN004A SITXFIN005A SITXGLC001A

Product origins, influences and regional cuisines Classical French and contemporary cuisines Classical French and contemporary patés, terrines and buffet items Seasonal and market influences in cuisine

Australian qualification units of competency SITHCCC015A SITHCCC024B SITHCCC021B SITHFAB011A SITHCCC040A

Plan and prepare food for buffets Select, prepare and serve specialised cuisines Handle and serve cheese Develop and update food and beverage knowledge Design menus to meet market needs

Pâtisserie During the practical component of the Pâtisserie stream students will gain an in depth appreciation of: Decorative showpieces – advanced sugar and chocolate work to produce original showpieces. Includes silicon mould making. Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery Petits fours Marzipan – shaping, modelling and finishing figures Caramel and nougatine

Provide quality customer service Develop and implement a business plan Develop and manage marketing strategies Manage financial operations Monitor catering revenue and costs Manage finances within a budget Prepare and monitor budgets Develop and update legal knowledge for business compliance SITXINV001A Receive and store stock SITXINV002A Control and order stock SITXHRM005A Lead and manage people SITXFIN007A Manage physical assets SITXMGT002A Develop and implement operational plans SITXOHS005A Establish and maintain an OHS system SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXMGT001A Monitor work operations SITXCCS003A Manage quality customer service SITXHRM006A Monitor staff performance SITXFIN003A Interpret financial information

Australian qualification units of competency SITHCCC022A SITHPAT007A SITHPAT010A SITHPAT011A SITHPAT012A

Prepare chocolate and chocolate confectionery Prepare and display petits fours Prepare and display sugar work Plan, prepare and display sweet buffet showpieces Plan pâtisserie operations

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Living and Studying

In Adelaide, South Australia Adelaide is a vibrant, multicultural city suited to studying of the art of hospitality. It enjoys an international reputation for fine wines and fresh produce and has a strong food culture. With its relaxed life-style, Adelaide is frequently seen as Australia’s most liveable city. South Australia has a Mediterranean climate with cool, wet winters (10 - 15˚C) and warm, dry summers (25 - 30˚C). The city is affordable, convenient, clean and green with an abundance of parks and open spaces.

Adelaide – The City

Adelaide has a population of nearly 2 million people and is surrounded by gardens. It is one of the few cities in the world that can truly be described as a ‘city within a park’. Its cinemas, theatres, art, music and food reflect the multicultural mix that gives Adelaide its vibrancy. The variety of cuisines and fresh produce means that everyone is able to either find something familiar or discover new culinary horizons. The location of Adelaide means you are only 20 minutes by tram from long coastlines of clean, white sandy beaches. Cuddle a koala or feed a kangaroo in the leafy Adelaide Hills, or explore the world renowned wine regions only one hour from the city.

Accommodation

Le Cordon Bleu can provide prestige boutique accommodation, based in the city centre, close to Rundle Mall and the entertainment precinct, through our accommodation provider Unilodge @ Metro Adelaide.

Accommodation is also available on the Le Cordon Bleu Regency Campus. For more details on this and the other available options please visit http://www.lecordonbleu.com.au.adelaide/ accommstudent/en

Student Support Services

The Le Cordon Bleu Student Services and Admissions units are responsible for ensuring the provision of the highest level of personalised service and coordinate enquiries, admissions, enrolments, orientation and alumni activities.

Le Cordon Bleu’s services include:

• Information about student visas and accommodation. • An Orientation Program – a comprehensive induction program

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providing information on banking, medical, shopping, transport, cultural adjustment and campus tours; meeting with other international students; and familiarisation with the course. Information about Overseas Student Health Cover. Assistance with securing English language tuition. Assistance in obtaining an employment placement.

Adelaide has been ranked as Australia's most liveable city.

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Living and Studying

In Adelaide, South Australia Working in Australia

Under current visa regulations, students residing temporarily in Australia under a student visa are permitted to work up to 20 hours per week. For information please visit www.immi.gov.au/students.

Cost of Living

Adelaide is an affordable city to live in compared to most other Australian cities. For a single student in shared rental accommodation, the following guide shows the average basic weekly living costs. The figures do not include large items such as furniture. Cost of Living Estimate Per Week Rent A$100.00 Bills (Electricity, gas etc) A$28.00 Food A$87.00 Transport A$15.00 Clothes, entertainment A$40.00 Phone calls, postage A$25.00 Unexpected costs A$20.00 Total A$290.00 (Approx $AUD15,000 per year)

Overseas Student Health Cover (OSHC)

The Department of Immigration and Citizenship requires holders of a student visa to purchase and maintain OSHC for the entire length of their student visa. OSHC usually pays 85 percent of the fee for each consultation with a medical practitioner (including specialists), or X-rays and pathology services.

Organised Events and Activities

To help make your stay in Adelaide a memorable one, Le Cordon Bleu offers new students a range of activities, including: • A course commencement ceremony which includes a formal ceremony and cocktail reception • Participation in student representative meetings • Movie nights, a farm visit to see Australian animals, go-karting, ten-pin bowling, group dinners and a sports night At the completion of your studies, you will be invited to participate in a black-tie graduation ceremony dinner and ceremony.

Estimated minimum living costs

Known as the “20 minute city” Adelaide's airport is only seven kilometres from the city centre. Major beaches and the beautiful Adelaide Hills are less than half an hour away.

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Australia

Adelaide

Le Cordon Bleu HENLEY BEACH

South Australia

UniSA

AIRPORT GLENELG

10Km

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Le Cordon Bleu Australia

Days Road, Regency Park SA 5010 Tel: +61 8 8348 3000 | Fax: +61 8 8346 3755 Australia Toll Free 1800 064 802 Email: [email protected] CRICOS Provider No.: (SA) 01818E | (NSW) 02380M

www.lecordonbleu.com.au