Intermediate Cuisine

Certificate II in Hospitality (Kitchen Operations)*

Course Code: SIT20307
CRICOS Code: 066659M
Application Form [ 248KB]
Program Information Brochure [ 6,559KB]
Price: $8,700 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 Intermediate Cuisine program (Certificate II), introduces students to classic French regional dishes, requiring them to apply the techniques introduced in the Basic level program. Through practice and repetition students begin to perform tasks more easily and instinctively. Intermediate Cuisine 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 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 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 hot and cold desserts
  
• Career preparation and workplace communication

Australian qualification units of competency:

• SITHCCC008A Prepare stocks, sauces and soups
  
• SITHCCC006A Prepare appetisers and salads
  
• SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
  
• SITHCCC013A Prepare hot and cold desserts
  
• SITHCCC014A Prepare pastries, cakes and yeast goods
  
• SITXFSA001A Implement food safety procedures

*Certificate II is only awarded after completion of Industry Placement.

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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.

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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}