Professional Culinary Management Program

Advanced Diploma of Hospitality

Course Code: SIT60307
CRICOS Code: 066664C
Application Form [ 248KB]
Program Information Brochure[ 6,559KB]
Price: $50,750 for 2.3 years

Le Cordon Bleu Culinary Arts

Le Cordon Bleu Professional Culinary Management Program or the Le Cordon Bleu Diplôme Avançé de Gestion Culinaire builds on the successful completion of the Diplôme de Cuisine or Diplôme de Pâtisserie. This intensive program is suited to those seeking to further advance their career in professional culinary management and ultimately perform in senior culinary or pâtisserie positions.

The Professional Culinary Management Program is specifically geared to prepare students for a career in the international culinary industry.

Stage 1 - Cuisine

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

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

Practical Component

During the practical component of the Cuisine stream students 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 qualification 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 and security 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

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 qualification 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

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

Australian qualification 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

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}