Professional Culinary Management Program

Advanced Diploma of Hospitality

Course Code: SIT60307
CRICOS Code: 065425D
Application Form [ 248KB]
Program Information Brochure[ 1,538KB]
Price: $50,750 for 2 years

Le Cordon Bleu Culinary Arts

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

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 - Pâtisserie

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.

Pre-requisite: Certificate III in Hospitality (Pâtisserie) or equivalent

Stage 4: 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.

Stage 3 & 4: Specialised Units - 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

Australian qualification units of competency

• SITHCCC022A Prepare chocolate and chocolate confectionery
  
• SITHPAT007A Prepare and display petits fours
  
• SITHPAT010A Prepare and display sugar work
  
• SITHPAT011A Plan, prepare and display sweet buffet showpieces
  
• SITHPAT012A Plan pâtisserie operations

Stage 3 & 4: General Units - Cuisine & Pâtisserie

• SITXCCS002A Provide quality customer service
  
• SITXMGT004A Develop and implement a business plan
  
• SITXMPR005A Develop and manage marketing strategies
  
• SITXFIN008A Manage financial operations
  
• SITHCCC025A Monitor catering revenue and costs
  
• SITXFIN004A Manage finances within a budget
  
• SITXFIN005A Prepare and monitor budgets
  
• SITXGLC001A 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

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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 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

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
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}