Diplôme Avancé de Gestion Culinaire (Cuisinier)

Certificate III in Hospitality (Commercial Cookery)

Course Code: SIT30807
CRICOS Code: 065422G
Application Form [ 248KB]
Program Information Brochure[ 1,538KB]
Price: $27,150 for 12 months

Le Cordon Bleu Culinary Arts

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 Organise & prepare food
  
• SITHCCC002A Present food
  
• SITHCCC003B Receive & store kitchen supplies
  
• SITHCCC004B Clean & maintain kitchen premises
  
• SITHCCC005A Use basic methods of cookery
  
• SITHCCC008A Prepare stocks, sauces and soups
  
• SITXCOM001A Work with colleagues & customers
  
• SITXCOM002A Work in a socially diverse environment
  
• SITXOHS001B Follow health, safety & security procedures
  
• SITXOHS002A Follow workplace hygiene procedures

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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 Prepare sandwiches
  
• SITHCCC006A Prepare appetisers & salads
  
• SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes
  
• SITHCCC010A Select, prepare & cook poultry
  
• SITXFSA001A Implement food safety procedures
  
• SITXCOM003A Deal with conflict situations
  
• SITXHRM001A Coach others in job skills
  
• SITHIND001B Develop & update hospitality industry knowledge
  
• SITHCCC014A Prepare pastries, cakes & yeast good

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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 Select, prepare & cook seafood
  
• SITHCCC026A Establish & maintain quality control of food
  
• SITHCCC013A Prepare hot & cold desserts
  
• SITHCCC012A Select, prepare & cook meat
  
• SITHCCC016A Develop cost-effective menus
  
• SITHCCC029A Prepare foods according to dietary & cultural needs
  
• HLTFA301B Apply first aid
  
• SITXFSA002A Develop and implement a food safety program
  
• SITHCCC027A 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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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 12 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 Certificate III in Hospitality (Commercial Cookery) - CRICOS CODE: 065422G | SIT30807

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M (VIC) 00124K
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 9 January 2012}