Le Cordon Bleu Culinary Programs

S y d n e y I n s t i t u t e o f C u l i n a ry A rt s a n d H o s p i ta l i t y

Le Cordon Bleu Culinary Arts Program

Classic Cycle Program Le Cordon Bleu classic cycle teaches students to master the classic French techniques of Cuisine and Patisserie in a complete and systematic manner. The Le Cordon Bleu curriculum consists of four different levels including French study modules and Australian qualification units in Cuisine and Patisserie: Basic and Certificate I, Intermediate and Certificate II, Superior and Certificate III plus the practical industry placement program. Students who successfully complete all three stages of either of these programs receive: • Le Cordon Bleu Diplôme de Cuisine or • Le Cordon Bleu Diplôme de Pâtisserie Le Cordon Bleu Le Grand Diplôme Students who successfully complete both programs receive Le Cordon Bleu Grand Diplôme de Cuisine et de Pâtisserie, a highly acclaimed passport to the Culinary World. Professional Culinary Management Program Le Cordon Bleu professional culinary management program builds on the successful completion of the Diplôme de Cuisine or Diplôme de Pâtisserie. This intensive program is suited to those seeking to further advance their career in professional culinary management, and ultimately perform in executive culinary positions. • Stage 1. Certificate de Chef de Partie/Certificate IV in

Industry Placement

Hospitality

Le Cordon Bleu offers an innovative and comprehensive industry

• Stage 2. Diplôme Avancé de Gestion Culinaire / Advanced

readiness program equipping students with lifelong career

Diploma of Hospitality

management tools required to compete and succeed within today’s job market.

Training

During this industry readiness program, the Professional

At Le Cordon Bleu, students at all levels learn from the chefs’

Industry Placement team facilitate a range of exciting

expertise, experience and personal interpretation of the culinary

opportunities for placement so students can meet the academic

arts. The unrivalled Le Cordon Bleu teaching methodology

requirements of their program. Students also learn to apply a

combines demonstrations followed by hands-on practical classes.

range of tools to assist in securing their placement.

Delivery

Admissions

The delivery of the Classic Cycle Program and the 18-month

Le Cordon Bleu offers four starting dates per year: in January,

Culinary Management Program is conducted over 3–4 days

April, July and October.

per week. Entry Requirements Assessment methods

School leaver: Satisfactory completion of Year 11 is required or

Assessment methods are varied, involving a combination of

equivalent interstate/overseas secondary education.

practical and theory examinations, classroom and written

Age: Applicants must be 18 years of age by the time the

homework activities. Assessment is competency based and

course commences.

incorporates simulated off-the-job training. International entry Campus

Overseas students are required to have achieved a minimum

Le Cordon Bleu Sydney Culinary Arts Institute is located within

level of English proficiency to IELTS (Intensive English Language

the Ryde Campus of the Northern Sydney Institute of TAFE.

Testing System) 5.5 with no Band Score below 5 for entry into the culinary program.

Le Cordon Bleu

Diplôme de Cuisine These courses comprise comprehensive introduction to the culinary arts. From the use of culinary equipment to the planning and execution of elaborate dishes, the courses provide students with the fundamental culinary skills, underpinned with the Australian qualification units.

Le Cordon Bleu Basic Cuisine

Le Cordon Bleu Intermediate Cuisine

COURSE CODE: SIT10307

COURSE CODE: SIT20307

CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)

CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)

CRICOS CODE: 066658A

CRICOS CODE: 066659M

The Basic Cuisine program (Certificate I) opens the door to the

The Intermediate Cuisine program (Certificate II), introduces

adventures of French cuisine. From day one, students begin

students to classic French regional dishes through which they

to master the basic skills: from how to hold a knife properly,

will apply the techniques introduced in the Basic level program.

to how to peel vegetables or how to truss a chicken. As the

Through practice and repetition, students begin to perform

term progresses, techniques are layered on one another,

tasks more easily and instinctively. Intermediate Cuisine

and become more complex. Demonstrations become more

emphasises the importance of mise en place: understanding,

menu-oriented, incorporating such elements as organisation,

organisation and production. Demonstrations highlight various

preparation, balance and timing. Students also learn how to use

kinds of presentations from platter to plate.

and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes

Prerequisite: Basic Cuisine

prepared. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike.

FRENCH STUDY MODULES Emphasis is placed on the importance of:

FRENCH STUDY MODULES The aim of this program is to provide an introduction to

• Mise en place, organisation and workflow planning in the

French Cuisine.

preparation and service of meals • Classical French stocks, glazes, basic and advanced sauces

• French culinary terms and definitions

and soups

• The use and care of cookery equipment

• Hors d’oeuvre, canapés, salads and appetizers

• Working in a safe and hygienic manner

• Vegetables, eggs and farinaceous cooking techniques and

• Food preparation and mise en place

menu items

• Work organisation and planning

• French pastries and cakes

• Introduction to French Cuisine

• Prepare and cook simple hot and cold desserts

• French classical cooking techniques

• Career preparation and workplace communication

• Variations of cooking methods • Fonds de Cuisine – foundation sauces production

Australian qualification units of competency:

• Commodities – receiving and storage

SITHCCC008A Prepare stock, sauces and soups SITHCCC006A Prepare appetisers and salads

Australian qualification units of competency:

SITHCCC009A Prepare vegetables, fruit, eggs and

SITHCCC001B Organise and prepare food



SITHCCC002A Present food

SITHCCC013A Prepare hot and cold desserts

SITHCCC005A Use basic methods of cookery

SITHCCC014A Prepare pastries, cakes and yeast goods

SITHCCC004B Clean and maintain kitchen premises

SITXFSA001A Implement food safety procedures

SITHCCC003A Receive and store kitchen supplies SITXOHS002A Follow workplace hygiene procedures ?? A or B SITXOHS001B Follow health, safety and security procedures SITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environment SITHIND001B Develop and update hospitality

industry knowledge

farinaceous dishes

Le Cordon Bleu Superior Cuisine COURSE CODE: SIT30807 CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY) CRICOS CODE: 066660G In the Superior Cuisine program (Certificate III), which culminates in Le Cordon Bleu Diplome de Cuisine (Diploma of Cuisine), students learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such items as foie gras, truffles and lobster. Now well-versed in French culinary skills, students are encouraged in Superior Cuisine to be more creative in both taste and presentation. Prerequisite: Intermediate Cuisine FRENCH STUDY MODULES

Australian qualification units of competency:

Students develop a creative approach in the preparation and

SITHCCC010A Select, prepare and cook poultry

service of French classical and contemporary cuisine as served

SITHFAB009A Provide responsible service of alcohol

on today’s menus:

SITHCCC012A Select, prepare and cook meat SITHCCC011A Select, prepare and cook seafood

• Meat, poultry and game preparations and cookery techniques,

SITHCCC021B Handle and serve cheese

dish presentation and finishes

*SITHCCC027A Prepare, cook and serve food for food service

• Seafood preparations and cookery techniques, dish

SITHCCC016A Develop cost-effective menus

presentation and finishes

SITHCCC029A Prepare foods according to dietary and

• Cheese knowledge and uses



• Menu trends and market application including food costing

SITXCCS002A Provide quality customer service

• Desserts à l’assiette

SITXCOM003A Deal with conflict situations

• Preparation of foods for dietary, allergies and

HLTFA301B

cultural requirements

SITXHRM001A Coach others in job skills

• Seasonal and market influences in cuisine

SITHCCC028A Prepare, cook and serve food for menus

• Classical and contemporary menus



cultural needs

Apply first aid

Industry Placement – 6 months

• Modern approach to plate design and presentation to restaurant standards

*Students gain valuable experience preparing and serving

• Organize and prepare mise en place for a restaurant situation

members of the dining public attending the onsite

in a team

Ambassador Restaurant.

• Presentation and service requirements of the finished menu • Teamwork • Career preparation and workplace communication

Le Cordon Bleu

Diplôme de Pâtisserie This is a vigorous and exciting course allowing students to master the techniques of classic Pâtisserie while being introduced to all aspects of the kitchen. The student progressively learns to prepare a wide selection of cakes served in restaurants, Pâtisserie shops and tearooms – through to classic and contemporary French desserts, advanced techniques in chocolate and sugarwork.

Le Cordon Bleu Basic Pâtisserie COURSE CODE: SIT10307

Australian qualification units of competency:

CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)

SITHCCC001B

Organise and prepare food

CRICOS CODE: 066658A

SITHCCC002A

Present food

SITHCCC005A

Use basic methods of cookery

The main ingredients in French Pâtisserie are flour, butter,

SITHCCC004B

Clean and maintain kitchen premises

eggs and ‘savoir-faire!’ By learning their various combinations,

SITHCCC003B

Receive and store kitchen supplies

properties and applications, you will learn how to make various

SITXOHS002A

Follow workplace hygiene procedures

types of Pâtisserie like pâte sablée, pâte feuilletée and

SITXOHS001B

Follow health, safety and security procedures

choux pastry.

SITXCOM001A

Work with colleagues and customers

Basic Pâtisserie (Certificate I) is designed to give students

SITXCOM002A

Work in a socially diverse environment

a strong basic foundation from which to build their skills

SITHIND001A

Develop and update hospitality

and knowledge within the hospitality industry. This exciting



industry knowledge

course introduces the various combinations, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstrations and practical sessions will lead you through step-by-step. FRENCH STUDY MODULES • Introduction to classic cooking techniques as applied to Pâtisserie: • 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 organization 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’s • 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

Le Cordon Bleu Intermediate Pâtisserie

Le Cordon Bleu Superior Pâtisserie

COURSE CODE: SIT20307

COURSE CODE: SIT31107

CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)

CERTIFICATE III IN HOSPITALITY (PÂTISSERIE)

CRICOS CODE: 066659M

CRICOS CODE: 066662E

Like the Intermediate Cuisine program, Intermediate Pâtisserie

The Superior Pâtisserie program culminates in Le Diplôme

is based on practice and repetition. As students begin to master

de Pâtisserie Le Cordon Bleu. It combines all the knowledge,

important techniques, such as making a sponge cake or a

techniques and artistic skills of the Basic and Intermediate

Bavarian Cream cake, their proficiency will allow them to focus on the decoration and presentation of their cakes. Students will also be introduced to the basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts. As well, students are assisted by the chefs to develop artistic

levels, and encourages students to personalise their work. Demonstrations, practical sessions and workshops help students gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work. Prerequisite: Intermediate Pâtisserie

skills necessary to prepare and decorate a variety of French desserts and pastries.

FRENCH STUDY MODULES This will be reflected in the superior level of Pâtisserie items

Prerequisite: Basic Pâtisserie FRENCH STUDY MODULES The focus will be refining and developing those skills previously learned.

produced, including: • Variety of classic pastries and cakes • Sweet yeast products • Advanced gateaux and tortes • Desserts for dietary requirements • Boulangerie – bread products – advanced

• Artistic and decorative skills

• Afternoon tea menus

• Ice cream and sorbet

• Preparation and service of espresso coffee

• Introduction to bread making

• Application of menu presentation

• Mastering Bavarian creams and mousses

• Modern approach to plate design and presentation to

• Classical and contemporary desserts

restaurant standards

• Classical and contemporary presentations

• Presentation and service requirements of the finished menu

• Variations on restaurant hot and cold plated desserts • French Pastries and cakes • Career preparation and workplace communications

• Organize and prepare mise en place for a restaurant situation in a team • Teamwork • Career preparation and workplace communications • Petit four classic and contemporary chocolate box • Presentation of petit fours

Australian qualification units of competency: SITHCCC013A Prepare hot and cold desserts SITHCCC014A Prepare pastries, cakes and yeast goods

Australian qualification units of competency:

SITXFSA001A Implement food safety procedures

SITHPAT004A Prepare bakery products for pâtisseries

SITHPAT006A Present desserts

SITHPAT001A Prepare and produce pastries

SITXCOM003A Deal with conflict situations

SITHPAT002A Prepare and produce cakes SITHPAT003A Prepare and produce yeast goods SITHPAT009A Prepare desserts to meet special dietary

requirements

SITHCCC027A Prepare, cook and serve food for food service SITXHRM001A Coach others in job skills 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

Le Cordon Bleu

Professional Culinary Management Program The Professional Culinary Management Program is specifically geared to the international culinary industry. This innovative Le Cordon Bleu two-years-and-three-months program offers comprehensive training in either cuisine or pâtisserie.

Le Cordon Bleu Diplôme Avancé de Gestion Culinaire COURSE CODE: SIT60307 ADVANCED DIPLOMA OF HOSPITALITY CRICOS CODE 066664C This course provides a learning pathway for formally qualified chefs to acquire the fundamentals of restaurant operations from menu compilation to supervisory or team leadership role in a catering enterprise. Le Cordon Bleu offers this prestigious course in Cuisine and Pâtisserie.

Stage 1: Cuisine CERTIFICATE IV IN HOSPITALITY (COMMERCIAL COOKERY) COURSE CODE: SIT40407 COURSE CODE: 066661F FRENCH STUDY MODULES • Product origins; influences and regional cuisines • Classical French and contemporary cuisines • Classical French and contemporary patés and terrines, and buffet items • Mastery of intricate French techniques and methods • Mastery of decoration and presentation • Seasonal and market influences in cuisine • Managerial finance 1 • Restaurant systems Management 1 • Restaurant operations and Law 1 Australian qualification units of competency: SITHCCC015A Plan and prepare foods for buffets SITHCCC024B Select, prepare and serve specialised cuisines SITHCCC040A Design menus to meet market needs SITHCCC026A Establish and maintain quality control of food SITXINV002A Control and order stock SITXFSA002A Develop and implement a food safety program SITHCCC025A Monitor catering revenue and costs SITXMGT001A Monitor work operations SITXOHS004B Implement and monitor workplace health, safety

and security practices

SITXHRM005A Lead and manage people SITXFIN003A Interpret financial information SITXFIN004A Manage finances within a budget SITXINV001A Receive and store stock • Restaurant Operations

and Law 1

Stage 1: Pâtisserie

Stage 2: Cuisine and Patisserie

Certificate IV in Hospitality (Pâtisserie)

Advanced Diploma of Hospitality

COURSE CODE: SIT40707

COURSE CODE: SIT60307

COURSE CODE: 067402F

COURSE CODE: 066664C

FRENCH STUDY MODULES

FRENCH STUDY MODULES

• Caramel and nougatine

• Managerial finance 2

• Advanced chocolate: single origin chocolates, layer

• Restaurant systems management 2

confections

• Restaurant operations and law 2

• Petits fours and Marzipan – shaping, modelling and finishing

• Human resources management for a restaurant business

figures

• Marketing for restaurant managers

• Chocolate work – advanced techniques and showpieces

• Restaurant business planning

• Mastery of decoration and presentation • Sugar work – techniques; cooking, colouring, pulling, blowing

Australian qualification units of competency:

and display showpieces

SITXOHS005A Establish and maintain an OHS system

• Managerial Finance 1

SITXHRM002A Recruit, select and induct staff

• Restaurant Systems Management 1

SITXHRM003A Roster staff

• Restaurant Operations and Law 1

SITXMGT002A Develop and implement operational plans SITXFIN005A Prepare and monitor budgets

Australian qualification units of competency:

SITXGLC001A Develop and update legal knowledge required for

SITHCCC022A Prepare chocolate and chocolate confectionary



SITHPAT008A Prepare and model marzipan

SITXMGT006A Establish and conduct business relationships

SITHPAT010A Prepare and display sugar work

SITXHRM007A Manage workplace diversity

SITHPAT011A Plan, prepare and display sweet

SITXHRM006A Monitor staff performance



SITXCCS003A Manage quality customer service

buffet showpieces

business compliance

SITHPAT012A Plan pâtisserie operations

SITXFIN007A Manage physical assets

SITHCCC026A Establish and maintain quality control of food

SITXFIN008A Manage financial operations

SITXINV002A Control and order stock

SITXMGT004A Develop and implement a business plan

SITXFSA002A Develop and implement a food safety program

SITXMPR005A Develop and manage marketing strategies

SITHCCC025A Monitor catering revenue and costs

SITXMPR005A Develop and manage marketing strategies

SITXMGT001A Monitor work operations SITXOHS004B Implement and monitor workplace health,

safety and security practices

SITXHRM005A Lead and manage people SITXFIN003A Interpret financial information SITXFIN004A Manage finances within a budget SITXINV001A Receive and store stock SITXCCS002A Provide quality customer service SITHCCC016A Develop cost effective menus

STUDENTS SUPPORT SERVICE The Le Cordon Bleu Student Services unit is responsible for ensuring the provision of the highest level of personalised service through the co-ordination of enquiries, admissions, enrolments, orientation and alumni activities. including the following: • Information about student visas and conditions • Orientation Program – comprehensive induction program providing information on banking, medical, shopping, transport, cultural adjustment, campus tours; meeting with

While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the culinary courses are delivered in association with Northern Sydney Institute, Ryde College – leaders in education delivery of hospitality and business management training.

other international students, familiarisation of the course. • Overseas Student Health Cover information • Employment placement assistance On-campus facilities, equipment and support services include: • 16 fully equipped commercial and specialty kitchens • 2 demonstration kitchens • 2 training restaurants • 4 training bars

LIVING & STUDYING IN SYDNEY Sydney, the capital of New South Wales is a major international travellers destination, often referred to as the international gateway of Australia, and is notable for its beaches and twin landmarks: the Sydney Opera House and the Harbour Bridge.

• Sydney Coffee Academy • An auditorium • 4 lecture theatres • Function event areas • Specialist wine tasting facilities • Campus library with an extensive collection of culinary texts, journals, video/DVD materials, internet facilities including access to hospitality databases • Academic and Personal Counselling • Learning Support Staff • Accommodation Service • Retail Shop • Career adviser • Disability Support • Students Association • Modern Cafeteria • Electronic Banking Facilities (ATM)

Living and studying in Sydney The school – Le Cordon Bleu Sydney – is located 25 minutes from the Central Business District, in the leafy suburb of Ryde. Sydney with a population of 4.2 million, is a remarkably easy city to move around in. An excellent train, bus and ferry service covers all points of the greater metropolitan area. Sydney has large and well run Government public transport system. Visit www.lecordonbleu.com.au – Accommodation in Sydney link Sydney – The City Sydney has been recognised as a global city with a world class restaurant scene featuring 3 restaurants in the world’s top 100 restaurant list for 2010. Sydney is the one of the most multicultural cities in the world which reflects its role as a major destination for immigrants to Australia and influence on the diversity of restaurant cuisine.

Le Cordon Bleu Sydney Culinary Arts Institute Level 4, A Block 250 Blaxland Road, Ryde, Sydney NSW 2112 T +61 2 8878 3100 F +61 2 8878 3199 E [email protected] www.lecordonbleu.com.au CRICOS Provider No: (SA) 01818E (NSW) 02380M (VIC) 00124K

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