Basic Cuisine

Certificate I in Hospitality (Kitchen Operations)

Course Code: SIT10307
CRICOS Code: 066658A
Application Form [ 248KB]
Program Information Brochure [ 6,559KB]
Price: $8,200 for 9 weeks

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 dishes, the courses provide students with fundamental culinary skills, underpinned with Australian qualification units.

The Basic Cuisine program (Certificate I) opens the door to the classic techniques of French cuisine that underpin modern international cuisine practiced in many countries around the world. 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 mastered. 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.

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

French Study Modules

The aim of this program is to provide an introduction to 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 – foundation sauces production
  
• Commodities – receiving and storage

Australian qualification units of competency

• SITHCCC001B Organise and prepare food
  
• SITHCCC002A Present food
  
• SITHCCC005A Use basic methods of cookery
  
• SITHCCC004B Clean and maintain kitchen premises
  
• SITHCCC003A Receive and store kitchen supplies
  
• SITXOHS002A Follow workplace hygiene procedures
  
• 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

back to top

Training

Le Cordon Bleu students at all levels learn from the chefs' expertise, experience and personal interpretation of the culinary arts. The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes.

Delivery

The delivery of the classic cycle and culinary management programs is conducted over 3–4 days per week. Assessment methods: Assessment methods are varied, involving a combination of practical and theory examinations, classroom and written homework activities. Assessment is competency based and incorporates simulated off-the-job training and assessment of the students work during formal industry placements.

Campus

Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).

Industry Placement

The Certificate III in Hospitality (Commercial Cookery/Pâtisserie) includes a 6 month or 600 hour industry placement component. This innovative and comprehensive program equips students with lifelong career management tools required to compete and succeed within today's work environment. Students are taught resume writing and job search skills, interview techniques and presentation skills as well as workplace culture and industry realities.

During the industry placement program, the Le Cordon Bleu Industry Placement team facilitate a range of exciting work placement opportunities so that students can meet the academic and practical skills requirements of their program.

Admissions

Le Cordon Bleu offers four starting dates per year: January, April, July and October.

Entry Requirements

School leaver - Satisfactory completion of Year 11 is required 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 with no Band Score below 5 for entry into the culinary program.

Accreditation

Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT07 Tourism, Hospitality and Events Training Package.

back to top

_{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}