Professional Culinary Management Program

Advanced Diploma of Hospitality

Course Code: SIT60307
CRICOS Code: 066664C / 076502E
Price: $52,000 for 2.3 years

Fees & Application Form [ 114KB]

Accelerate your career in the international culinary industry. Prepare yourself for management roles and receive the esteemed Diplôme Avancé de Gestion Culinaire from Le Cordon Bleu.

This course provides a learning pathway for chefs or chefs pâtissiers to acquire the fundamentals of restaurant and Pâtisserie operations and managment. You will further develop your skills in contemporary culinary techniques and trends using the latest industry equipment. You will also refine your skills in food presentation, packaging and decoration. This exciting, advanced program lets you continue with either cuisine or Pâtisserie as your focus in Stage 1.

Patissier, Chef, Catering Manager, Food & Beverage Manager, Kitchen Operations Manager, Restaurateur.

Stage 1 - Cuisine

Certificate IV in Hospitality (Commercial Cookery)
CRICOS Code: 066661F / 076506A

Pre-requisite: Le Cordon Bleu Diplôme or Certificate III in Hospitality (Commercial Cookery)

Practical Component

During the practical component of the Cuisine stream you will gain an in depth appreciation of:

• Product origins, influences and regional cuisines
  
• Classical French and contemporary cuisines
  
• Classical French and contemporary patés, terrines and buffet items
  
• Seasonal and market influences in cuisine

Australian Units of Competency

• SITHCCC015A Plan and prepare food for buffets
  
• SITHCCC024B Select, prepare and serve specialised cuisines
  
• SITHCCC040A Design menus to meet market needs
  
• SITHCCC026A Establish and maintain quality control of food
  
• SITXINV002A Control and order stock
  
• SITXFSA002A Develop and implement a food safety program
  
• SITHCCC025A Monitor catering revenue and costs
  
• SITXMGT001A Monitor work operations
  
• SITXOHS004B Implement and monitor workplace health, safety andsecurity practices
  
• SITXHRM005A Lead and manage people
  
• SITXFIN003A Interpret financial information
  
• SITXFIN004A Manage finances within a budget
  
• SITXINV001A Receive and store stock

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Stage 1 - Pâtisserie

Certificate IV in Hospitality (Pâtisserie)
CRICOS Code: 067402F / 076507M

Pre-requisite: Le Cordon Bleu Diplôme or Certificate III in Hospitality in Pâtisserie

Practical Component

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 Units of Competency:

• SITHCCC022A Prepare chocolate and chocolate confectionery
  
• SITHPAT008A Prepare and model marzipan
  
• SITHPAT010A Prepare and display sugar work
  
• SITHPAT011A Plan, prepare and display sweet buffet showpieces
  
• SITHPAT012A Plan Pâtisserie operations
  
• SITHCCC026A Establish and maintain quality control of food
  
• SITXINV002A Control and order stock
  
• SITXFSA002A Develop and implement a food safety program
  
• SITHCCC025A Monitor catering revenue and costs
  
• SITXMGT001A Monitor work operations
  
• SITXOHS004B Implement and monitor workplace health, safety and security practices
  
• SITXHRM005A Lead and manage people
  
• SITXFIN003A Interpret financial information
  
• SITXFIN004A Manage finances within a budget
  
• SITXINV001A Receive and store stock
  
• SITXCCS002A Provide quality customer service
  
• SITHCCC016A Develop cost effective menus

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Stage 2 – Cuisine and Pâtisserie

Diplôme Avançé de Gestion Culinaire
CRICOS Code: 066664C / 076502E

Prerequisite: Certificate IV in Hospitality (Commercial Cookery) or Certificate IV in Hospitality (Pâtisserie)

The final stage of this extensive program will develop and consolidate your management knowledge and expertise.

Australian Units of Competency

• SITXOHS005A Establish and maintain an OHS system
  
• SITXHRM002A Recruit, select and induct staff
  
• SITXHRM003A Roster staff
  
• SITXMGT002A Develop and implement operational plans
  
• SITXFIN005A Prepare and monitor budgets
  
• SITXGLC001A Develop and update legal knowledge required for business compliance
  
• SITXMGT006A Establish and conduct business relationships
  
• SITXHRM007A Manage workplace diversity
  
• SITXHRM006A Monitor staff performance
  
• SITXCCS003A Manage quality customer service
  
• SITXFIN007A Manage physical assets
  
• SITXFIN008A Manage financial operations
  
• SITXMGT004A Develop and implement a business plan
  
• SITXMPR005A Develop and manage marketing strategies

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

• 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.

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.

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.

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

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.

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 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 20 May 2013}