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Sydney »  Certificate II in Hospitality (Kitchen Operations) - Intermediate Cuisine
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Intermediate Cuisine

Certificate II in Hospitality (Kitchen Operations)*

Course Code: SIT20307
CRICOS Code: 066659M / 076503D
Price: $8,900 for 9 weeks

Fees & Application Form [ PDF 114KB]

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Le Cordon Bleu Diplôme - Cuisine (15 Months)
Basic
3 months
Cuisine
Intermediate
3 months
Cuisine
Superior
3 months
Cuisine
Industry Placement
6 months
Certificate I
in Hospitality
(Kitchen Operations)
Certificate II in Hospitality
(Kitchen Operations)
Certificate III in Hospitality(Commercial Cookery)

The Intermediate Cuisine program, introduces you to classic French regional dishes, applying techniques learned in the Basic Cuisine program. This course emphasises the importance of mise en place - the proper planning and preparation of food and equipment before cooking begins. You will also be introduced to a range of different 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 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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Admissions

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

Entry Requirements

  • Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and
  • applicants must be 17.5 years of age when the course commences.
  • Overseas students must have a minimum level of English proficiency to IELTS (International English Language Testing System) 5.5 with no Band Score below 5.

Training

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

Delivery

You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.

Campus

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

Industry Placement

Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.

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
Le Cordon Bleu Australia courses are provided under the Tuitions Assurance Scheme (TAS):
the Federal government Tuition Protection Scheme (TPS) (as per the compliance requirements of the ESOS Act)
and ACPET ASTAS (as per the compliance requirements
of the VET Quality Framework, the Higher Education Standards Framework
and the Higher Education Support Act 2003).

Last Updated 20 May 2013