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Le Cordon Bleu Sydney
Cuisine Courses
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Le Cordon Bleu Chefs teach sophisticated culinary techniques and guide the newest trends in gastronomy.

The Le Cordon Bleu Classic Cycle teaches students to progressively discover and ultimately master the basics of French Cuisine and Pâtisserie in a complete and systematic manner. There are two different but complementary cycles: the Cuisine Cycle and the Pâtisserie Cycle.

Over nine months, students advance through Basic, Intermediate and Superior levels in Cuisine or Pâtisserie. These are progressively structured courses that provide Le Cordon Bleu students with the skills they need to apply French culinary techniques to any cuisine.

 


Grand Diplôme/Classic Cycle

Each course comprises 10 weeks of study.

  • Basic, Intermediate and Superior Cuisine and Pâtisserie are conducted over three days per week.

Practical classes are delivered over six hours comprising two hours of lecturer demonstration and four hours of student practical. Workplace-related topics will be delivered in one to two-hour teaching sessions. Theory is integrated throughout the course.

Classic Cycle Program/ Grand Diplôme
Basic Intermediate Superior
Cuisine
9 weeks
(3 months)
Pâtisserie
9 weeks
(3 months)
Cuisine
9 weeks
(3 months)
Pâtisserie
9 weeks
(3 months)
Cuisine
9 weeks
(3 months)
Pâtisserie
9 weeks
(3 months)
Industry Placement
6 months
Certificate I in Hospitality Certificate II in Hospitality *Certificate III in Hospitality
*For successful completion of the Le Cordon Bleu Diplôme / Certificate III in Hospitality
(including the Industry Placement) students would need to complete 15 months of study.
Enquire nowEnquire now Apply onlineApply online

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Le Cordon Bleu Cuisine de Base

Course Code: SIT10307
Certificate I in Hospitality (Kitchen Operations)
CRICOS Code: 066658A
Application Form
Program Information Brochure
Price: $8,200 for 9 weeks

Enquire nowEnquire now Apply onlineApply online

The Basic Cuisine program (Certificate I) opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared.

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 – and foundation sauces production
  • Commodities – receiving and storage

Australian qualification units of competency:

  • Organise and prepare food (SITHCCC001A)
  • Present food (SITHCCC002A)
  • Use basic methods of cookery (SITHCCC005A)
  • Clean and maintain kitchen premises (SITHCCC004A)
  • Receive & store kitchen supplies (SITHCCC003A)
  • Follow workplace hygiene procedures (SITXOHS002A)
  • Follow health, safety and security procedures (SITXOHS001A)
  • Work with colleagues & customers (SITXCOM001A)
  • Work in a socially diverse environment (SITXCOM002A)
  • A Develop and update hospitality industry knowledge (SITHIND001A)

Entry Criteria

School leaver - Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education and a minimum C grading for ESL.

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 of IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program for entry into the culinary program.

» For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements for 2011 (PDF)

Enrolment Periods

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

Duration

Basic Cuisine is taught over 9 weeks of study. This program is conducted over three days per week.

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Le Cordon Bleu Intermediate Cuisine

Course Code: SIT20307
Certificate II in Hospitality (Kitchen Operations)
CRICOS Code: 066659M
Application Form
Program Information Brochure
Price: $8,700 for 9 weeks

Enquire nowEnquire now Apply onlineApply online

The Intermediate Cuisine (Certificate II) program introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level program.

Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.

Prerequisite: Basic Cuisine.

French Study Modules

Emphasis is placed on the importance of:

  • Mise en place, organisation and workflow planning in the preparation and service of restaurant meals
  • Classical French stocks, glazes, basic and advanced sauces and soups
  • Hors d’oeuvre, canapés, salads and appetisers
  • Vegetables, eggs and farinaceous cooking techniques and menu items
  • French Pastries and cakes
  • Prepare and cook simple hot and cold desserts
  • Preparation and service of restaurant meals
  • Career preparation and workplace communication

Australian qualification units of competency:

  • Prepare stock, sauces and soups (SITHCCC008A)
  • Prepare appetisers and salads (SITHCCC006A)
  • Prepare vegetables, fruit, eggs and farinaceous dishes (SITHCCC009A)
  • Prepare hot & cold desserts (SITHCCC013A)
  • Prepare pastry, cake, yeast goods (SITHCCC014A)
  • Prepare, cook and serve food for food service (SITHCCC027A)
  • Implement food safety procedures (SITXFSA001A)
  • Communicate on the telephone (SITXCOM004A)

Entry Criteria

School leaver - Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education and a minimum C grading for ESL.

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 of IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program for entry into the culinary program.

» For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements for 2011 (PDF)

Enrolment Periods

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

Duration

Intermediate Cuisine is taught over 9 weeks of study. This program is conducted over three days per week.

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Le Cordon Bleu Superior Cuisine

Course Code: SIT30807
Certificate III in Hospitality (Commercial Cookery)
CRICOS Code: 066660G
Application Form
Program Information Brochure
Price: $10,250 for 9 weeks

Enquire nowEnquire now Apply onlineApply online

In the Superior Cuisine (Certificate III) program, which culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma), you will 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, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

Prerequisite: Intermediate Cuisine.

French Study Modules

Develop a creative approach in the preparation and service of French classical and contemporary cuisine as served on today’s menus:

  • Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
  • Seafood preparations and cookery techniques, dish presentation and finishes
  • Cheese knowledge and uses
  • Menu trends and market application including food costing
  • Desserts à l’assiette
  • Preparation of foods for dietary, allergies and cultural requirements.
  • Seasonal and market influences in cuisine
  • Classical and contemporary menus
  • Modern approach to plate design and presentation to restaurant standards
  • Organize and prepare mise en place for a restaurant situation in a team
  • Presentation and service requirements of the finished menu
  • Teamwork
  • Career preparation and workplace communication

Australian qualification units of competency:

  • Select, prepare and cook poultry (SITHCCC010A)
  • Select, prepare and cook meat (SITHCCC012A)
  • Select, prepare and cook seafood (SITHCCC011A)
  • Handle and serve cheese (SITHCCC021A)
  • Prepare, cook and serve food for food service (SITHCCC027A)
  • Develop cost effect menus (SITHCCC016A)
  • Prepare foods according to dietary and cultural needs (SITHCCC029A)
  • Provide quality customer service (SITXCCS002A)
  • Deal with conflict situations (SITXCOM003A)
  • Apply first aid (HLTFA301B)
  • Coach others in job skills (SITXHRM001A)
  • Prepare, cook and serve food for menus (SITHCCC028A)
    Industry Placement – 6 months

Entry Criteria

School leaver - Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education and a minimum C grading for ESL.

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 of IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program for entry into the culinary program.

» For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements for 2011 (PDF)

Enrolment Periods

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

Duration

Superior Cuisine is taught over 9 weeks of study. This program is conducted over three days per week.

Industry Placement

Le Cordon Bleu offers an innovative and comprehensive job readiness program equipping students with lifelong career management tools required to compete and succeed within today's job market.

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2011 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 25 March 2011